Tint thinned icing with leaf green icing color. Fit one decorating bag with coupler and
leaf decorating tip 70 and fill 1/2 full or less with green tinted icing. Fit second bag with
specialty decorating tip 81 and fill 1/4 full or less with white icing.
Hold the decorating bag with tip 70 at a 45° angle at 1:00 (7:00 for left-handed
decorators) lightly touching the surface. Squeeze the decorating bag, letting icing build
up slightly for a broad width. Starting at the base of the leaf and piping toward the
narrow end, move tip upward, curve to the right and gradually decrease pressure to
bring leaf to a point. Stop squeezing; pull tip away.
Change tip on decorating bag to round decorating tip 2. Holding the decorating bag at a
45° angle at 3:00 (9:00 for left-handed decorators), squeeze an outline stem along the
center of leaf, moving off to an angle. Pipe short curvy secondary stems outward from
the main stem.
For blossoms, use decorating bag with white icing and tip 81. Hold the decorating bag
at a 30° angle at 3:00 (9:00 for left-handed decorators). Squeeze with light pressure
above surface with inner curve of tip facing you. While squeezing, turn wrist clockwise
(counterclockwise for left-handed decorators) to press out a curve of icing. When a
tiny bell shape is formed, stop squeezing; lightly touch tip to surface. Give an additional
quick squeeze, stop and lift away.
Change decorating bag with green icing to round decorating tip 1. Pipe tip 1 dot stamen
in center of white petal.
Lily of the Valley can be shown in a spray or on a vine.
To create a 3D leaf effect, angle the top edge of the decorating tip 70 to about a
45° angle. The greater the angle, the more dimension your leaf will have.
If your tip 70 leaf splits when piped, slightly open the points on the tip.
Rated 4 out of
Lily of the Valley is a flower that should grace cakes only in the form of frosting. The real flower should NEVER come in contact with cake. Lily of the Valley (stems, flowers, and berries) are poisonous to humans.
Look up photos of Lily of the Valley to get further ideas of how to form the stems, flowers, and groupings using this Wilton frosting technique.
Date published: 2012-05-02
Rated 5 out of
This technique is very simple once you've mastered the basic leaf. The tiny cup shapes of the flowers is also easy to do - just follow the instructions. They're a little time consuming but like all time consuming techniques, it's lovely - a real springtime treat.