Front petal.Hold the decorating bag at a slight angle (45°), 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 your pressure and pull the tip away.