Try some fun color combinations: yellow petals with yellow or blue centers, violet or blue petals with yellow centers and peach petals with orange centers. Highlight centers with Wilton Cake Sparkles, or colored sugars.
Tint medium consistency icing with petal color and a small amount with center icing
color. Fit one decorating bag with petal decorating tip 104 and fill 1/4 full or less with
petal tinted icing. Fit second decorating bag with round decorating tip 5 and fill 1/4 full
or less with yellow tinted icing.
Attach flower nail template, if using, to Flower Nail. Using a dot of icing, attach icing
flower square to flower nail.
Hold the decorating bag with tip 104 and petal icing at a 45° angle at 3:00 (9:00 for lefthanded
decorators) with wide end lightly touching 1/4 in. from center of the nail; narrow
end is pointing out and angled slightly upward. Starting at any point near the outer edge
of flower nail, squeeze and move tip towards center of nail. Stop squeezing; pull tip
Repeat for a total of 12 or more petals. If using the template, pipe about 2 petals in
each section of the template.
For flower center, hold decorating bag with yellow icing and tip 5 at a 90° angle, slightly
above the flower. Add a center dot.
Flower centers can be highlighted with Wilton Cake Sparkles, or colored
sugars. First, dampen finger slightly, then dip in colored sugar; touch freshly
piped flower center.
Dry overnight in the large concave Wave Flower Former.