Make the front petal. Hold the decorating bag at a 45? angle, the wide end of the tip
down, touching the surface, and the entire length of the tip opening touching the outer
edge of the right side of the back petal. Squeeze and lift the tip slightly, letting the icing
catch the edge of the back petal, curling naturally. When the icing rolls up to cover the
back petal, lower the tip, release pressure and pull tip away.