Tint medium consistency icing with Lemon Yellow Icing Color. Fit decorating bag with coupler and petal decorating tip 104; fill 1/4 full or less with yellow icing.
Attach flower nail template, if using, to Flower Nail. Using a dot of icing, attach icing flower square to flower nail.
Hold the decorating bag at a 45° angle at 3:00 (9:00 for left-handed decorators) with wide end lightly touching center of the nail; narrow end is pointing out and angled 1/8 to 1/4 in. above nail surface. Using steady pressure, move Tip 104 out about 1/2 in., then back to center as you spin the nail 1/6 turn, allowing the spin of the nail form petal. Relax pressure as you move back to starting point to form the first petal. Stop pressure squeezing, pull tip away.
Start second petal by touching the wide end of the tip lightly touching the center of the nail; narrow end slightly upward and slightly away from the previous petal. Pipe petal as in Step 3. Repeat to make four remaining petals. The first three petals should cover half of the flower nail.
For flower center, place round decorating tip 3 on decorating bag. Hold decorating bag at a 90° angle, slightly above the flower. Pipe a tip 3 dot in the center of the flower. Then move in a circular motion, piping an open coil flower center, making sure the base of the coil is narrower than the top. Stop pressure; pull tip away.
For a finer finish to the flower coil, substitute round decorating tip 1 for tip 2.
The sequence of piping the Daffodil is the same for both the Narcissus and the Jonquil. These smaller flowers have white tip 103 petals—the narcissus features a yellow coil and red trim, jonquils have yellow centers.
If making many daffodils, use 2 decorating bags – one for the petal tip filled 1/2 full or less, the other bag for the round tips filled 1/4 full or less.
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