Hold the decorating bag with petal icing at a 45° angle at 3:00 (9:00 for left-handed decorators) with the tip in the center of the nail lightly touching the foil at the center, the points of the tip lined up vertically. Squeeze with firm pressure, pulling petal up to the edge of foil cup; decrease pressure as you reach the edge of the nail. Stop pressure and pull tip away, drawing petal to a point.
Line 1-5/8 in. lily nail with foil, pressing no more than halfway into the cup. Tint a small portion royal icing yellow; tint remaining icing petal color. Fit decorating bag with leaf decorating tip 352 and fill 1/2 full or less with medium consistency petal color icing. Fit second decorating bag with round decorating tip 2 and fill 1/4 full or less with medium consistency yellow icing.
Turn nail 1/3 of a rotation and pipe another petal the same as the first one. The 2 petals will form a “V”.
Turn nail 1/3 of a rotation and pipe a third petal the same as the previous 2, forming a “Y”.
For center, hold decorating bag with yellow icing at a 90° angle to the flower center inside the flower nail. Pipe a cluster of tip 2 dots in the center.
Poinsettias can also be made flat by piping the flower petals on a regular Flower Nail.
If desired, sprinkle with Sparkling Sugar immediately after piping the yellow dots.
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