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Half Carnation

The Half Carnation achieves the beautiful ruffled effect of a full carnation, and can be piped directly on your cake. Carnations come in a rainbow of colors.

(10)

Difficulty: Somewhat Easy



Instructions:

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Hints:

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.