Using flower nail and flower making squares, pipe flowers as follows (transfer flowers on flower making squares to cake board when completed):
Prepare three decorating bags with couplers. Fill separately with light pink, medium pink and ivory icing. Using tips 101, 102, 103 and 104, pipe several roses, varying in size.
Prepare decorating bag with tip 103 and dark green icing. Using ivory icing, change to tip 103. Pipe desert rose flowers.
Helpful Hint: Watch tip between uses if only using one petal dip 103. Prepare decorating bag with coupler and light violet icing. Using tip 81, pipe mums. Prepare decorating bag with coupler and dark violet icing. Using tip 59s, pipe violets. Using ivory icing, change to tip 2; pipe centers of violets. Prepare decorating bag with coupler and medium violet icing. Using tip 104, pipe daises. Using ivory icing, change to tip 233; pipe centers of daisies. Freeze all flowers on cake board until hardened, about 20 minutes. Reserve all remaining icing.