Decorate with: Tip 104 and stiff consistency buttercream icing in desired color for flower. Prepare a second bag with tip 3 and green thin consistency icing for calyx. Hold decorating bag at 45° at 6:00 for center petal and calyx, 45° at 4:30 for left petal, 45° at 7:30 for right petal.
Wide end of tip should touch surface, keep narrow end straight up. Squeeze the bag and lift the tip slightly off the surface (about ¼ in.) as the icing curls.
Continue to squeeze without changing position. Relax pressure, and return the tip to the surface. Stop squeezing, pull tip away.
Position your bag slightly to the left of the center petal. Follow the same procedure as you did for the center petal: squeeze, and while the petal curls, lift the tip, relaxing your pressure and lowering the tip back to the surface before pulling away. Repeat for the right side petal, holding the tip to the right of the center petal.
Make the calyx with tip 3. Squeeze, letting the icing build up. Slowly draw the tip toward you, relaxing the pressure as you move away from the flower. Stop and pull out and away.
Hint: These quick and easy flowers can be made right on top of your cupcake in buttercream. It’s a good idea to practice squeezing and slightly lifting the tip to form petals before piping on cupcakes.
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