Ingredients Icing Colors Buttercream Frosting Buttercream Frosting Tools Round Cake Decorating Tip 3 Round Cake Decorating Tip 3 Petal Cake Decorating Tip 104 Petal Cake Decorating Tip 104 Disposable Decorating Bags Standard Coupler Instructions Click to mark complete - Tint stiff icing with icing color.in desired petal color. Fit decorating bag with decorating tip 104 and fill 1/4 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. - Make center petal. Hold decorating bag at a 45° angle at 6:00 with wide end of tip touching the surface, narrow end straight up. Squeeze the bag and lift the tip slightly off the surface (about 1/8 in.) as the icing curls. Continue squeezing without changing position. Relax pressure and return the tip to the surface. Stop squeezing; pull tip away. - Make the left side petal. Position bag slightly to the left of the center petal at a 45° angle at 4:30. Squeeze the bag and while the petal curls, lift the tip slightly, relaxing your pressure and lowering the tip back to the surface. Stop squeezing; pull tip away. - Repeat for the right side petal holding bag at a 45° angle at 7:30. - Make the calyx. Hold the decorating bag at a 45° angle at 6:00, at the base of the center petal. Squeeze, letting icing build up, then gradually decrease pressure as you pull tip away to form stem. Stop pressure; pull tip away. - Hints: Create two-tone flowers by Brush Striping or Bag Striping your decorating bag before filling with icing.If the sweet peas will be used in clusters or cascades, no sepals are needed.
