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Violet

The violet is an asymmetrical flower, ideal as a “filler” flower. Use it to give an abundant look to all kinds of floral cakes. It looks beautiful in white, yellow and blue as well as violet; it can be two colors (most often blue and yellow) or a single hue.

4.7 Average of 21 ratings

Difficulty: Easy
Average of 15 reviews




Instructions:

Step 1

Tint medium consistency icing with petal color and a small amount of icing Lemon Yellow for flower center. Fit one decorating bag with petal decorating tip 59s/59° (59°L for left-handed decorators) and fill 1/4 full or less with petal tinted icing. Fit second decorating bag with round decorating tip 1 and fill 1/4 full or less with yellow tinted icing.

Step 2

Attach flower nail template, if using, to Flower Nail. Using a dot of icing, attach icing flower square to flower nail.

Step 3

Hold the decorating bag with tip 59s/59° (59°L for left-handed decorators) at a 45° angle at 3:00 (9:00 for left-handed decorators) with wide end of tip lightly touching the center of the nail; narrow end is pointing out and angled 1/8 in. above the nail surface. Squeeze with light pressure, moving tip out slightly, then back to center to make a 1/4 in. long petal as you spin the nail slightly less than 1/4 turn; relax pressure as you move tip back to starting point, allowing the spin of the nail to form the petal. Stop squeezing; pull tip away.

Step 4

Start second petal with the wide end of the tip touching the center of the nail; narrow end, slightly upward and next to the previous petal. Pipe petal as in Step 3. The end of the second petal should be positioned slightly less than halfway around the flower nail base.

Step 5

For elongated bottom petals, rotate nail 180° to work on the open portion of the nail. Hold the decorating bag with tip 59s/59° (59°L for left-handed decorators) at a 45° angle at 3:00 (9:00 for left-handed decorators) with wide end of tip lightly touching the center of the nail; narrow end is pointing out and angled 1/8 in. above the nail surface. Squeeze with light pressure, moving tip out to the edge of the nail , then back to center as you spin the nail 1/5 turn, to make a 3/8-1/2 in. long petal; relax pressure as you move tip back to starting point, allowing the spin of the nail to form the petal. Stop squeezing; pull tip away. These petals are longer than they are wide. Repeat to make two more bottom petals.

Step 6

For flower center, hold decorating bag with yellow icing and tip 1 at a 90° angle, slightly above the flower. Pipe 2 dots.

Step 7

Hint: These petite flowers are great for cupcakes. Gather them on an icing mound to create a center bouquet with all the elegance you could want.