Tint stiff icing with petal icing color. Fit decorating bag with petal decorating tip 150 and fill 1/2 full or less with tinted icing. Tint thin icing with green icing color. Fit decorating bag with round decorating tip 3 and fill 1/4 full or less with tinted icing.
To make the center petal, hold the decorating bag at a 45° angle at 6:00; tip should be positioned with “Wilton” pointing up. Start squeezing, move tip straight up and down in a jiggling motion. Stop squeezing and pull tip away.
Make the side petals. For the 2 left petals, hold the decorating bag at a 45° angle at 4:30 (7:30 for left-handed decorators). Place the tip at the base of the first petal and squeeze out 2 side petals using the same jiggle motion. For 2 right petals, hold the decorating bag at 7:30 (4:30 for left-handed decorators) and squeeze in the same fashion, to form a fan-shaped row of petals.
With bag at 4:30 (7:30 for left handed decorators) and slightly above surface, pipe 2 ruffled petals between each petal on the left side; repeat with bag at 7:30 (4:30 for lefthanded decorators) position for 2 ruffled petals on the right side.
Hold the decorating bag at a 45° angle at 6:00, push tip slightly into the flower. Squeeze, letting the icing build up, then gradually decrease pressure as you pull tip away to form stem.
Half Carnations can be made using any petal decorating tips (use tip 104 for practice).
When piping the petals, imagine a “Y” at the top of the flower; do not go beyond the third of the flower nail (top of the “Y”). All the carnation petals come together at the bottom center.
Create two-tone flowers by Brush Striping or Bag Striping your decorating bag before filling the bag with icing.
For a more 3-dimensional carnation, layer additional petals on top of each other (5 in the back, 4 in the center layer, 1 on top), rounding out the blossom.
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