Buttercream icing stiff consistency
Decorate with: Tip 104 using stiff consistency royal icing. Use flower nail no. 7 covered with pre-cut icing flower square. Hold bag at a 45° angle with wide end of tip lightly touching surface.
Position bag so wide end of tip is down, narrow end slightly tilted in. Squeeze the bag as you rotate flower nail to create a tight center bud.
Hint: These ribbon roses are straight-up spirals which show off deep ridged petal edges. You can create a taller ribbon rose by piping a heavy base of icing, then proceeding with the steps below.
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