Rose
Create this magnificant rose—the most popular icing flower of them all. With practice, your roses will have the just-picked look of real fresh garden roses!
Steps:
Step 1: Building the Base
Make the rose base, using tip 12 and flower nail #7. Hold the bag straight up, the end of tip 12 slightly above the center of your waxed paper-covered flower nail, which is held in your other hand. Using heavy pressure, build up a base, remembering to keep your tip buried as you squeeze. Start to lift the tip higher, gradually raise the tip, and decrease the pressure. 
Step 2: Stop and Lift Away
Stop pressure, pull up and lift away. The rose base should be 1 ½ times as high as the rose tip opening. 
Step 3: Making the Center
Make the center bud, using tip 104. Hold nail containing base in your left (right) hand and bag with rose tip 104 in right (left) hand. Bag should be at a 45° angle to the flat surface of the nail and in the 4:30 (7:30) position. The wide end of the tip should touch the cone of the icing base at or slightly below the midpoint, and the narrow end of the tip should point up and angled in over top of base. 
Step 4: Squeeze the Bag, Rotate the Nail
Now you must do 3 things at the same time: squeeze the bag, move the tip and rotate the nail. As you squeeze the bag, move the tip up from the base, forming a ribbon of icing. Slowly turn the nail counterclockwise (clockwise for lefties) to bring the ribbon of icing around to overlap at the top of the mound, then back down to starting point. 
Step 5: Finishing Center Bud
Move your tip straight up and down only; do not loop it around the base. Now you have a finished center bud. 
Step 6: Starting the Top Petals
Make the top row of 3 petals. Touch the wide end of tip to the midpoint of bud base, narrow end straight up. 
Step 7: Forming First Petal
Turn nail, keeping wide end of tip on base so that petal will attach. Move tip up and back down to the midpoint of mound, forming the first petal. 
Step 8: Overlap Remaining Top Petals
Start again, slightly behind end of first petal, and squeeze out second petal. Repeat for the third petal, ending by overlapping the starting point of the first petal. Rotate the nail 1/3 turn for each petal. 
Step 9: Starting the Middle Petals
Make the middle row of 5 petals. Touch the wide end of tip slightly below center of a petal in the top row. Angle the narrow end of tip out slightly more than you did for the top row of petals. Squeeze bag and turn nail moving tip up, then down, to form first petal. 
Step 10: Overlap Remaining Middle Petals
Repeat for a total of 5 petals, rotating the nail 1/5 turn for each petal. 
Step 11: Overlap Last Middle Petal
The last petal end should overlap the first´s starting point. 
Step 12: Starting the Bottom Petals
Make the bottom row of 7 petals. Touch the wide end of tip below the center of a middle row petal, again angling the narrow end of tip out a little more. Squeeze bag and turn nail to end of fingers, moving tip up, then down to form first petal. 
Step 13: Overlap Remaining Petals
Repeat for a total of 7 petals, rotating the nail 1/7 turn for each petal. Half Roses
Finish your petit fours or cupcakes with one pretty rosebud. Made in buttercream, this flat flower can be piped directly on the cake in your favorite colors
Steps:
Step 1: Make Rosebud
Make a rosebud without sepals and calyx. To make left petal: Hold the bag at a 45º angle so the end of bag points to the right (left for lefties); fingertips gripping the bag should face you. 
Step 2: Start at Bottom
Touch wide end of tip 104 to the bottom left side of rosebud. Squeeze, move it up, around to the right and down, relaxing pressure. 
Step 3: Make Petal
To make right petal: Hold bag at a 45º angle so the end of bag points to the left (right for lefties). Touch wide end of tip to bottom right side of rosebud base. Squeeze, move up, around to the left and down to the center of bud base. Stop pressure and pull tip away. 
Step 4: Make Sepal and Calyx
Make sepals and calyx with tip 3 and thinned icing. Follow same procedure as for step 3 of rosebud, starting at bottom center of half rose.
Rosebuds
Finish your petit fours or cupcakes with one pretty rosebud. Made in buttercream, this flat flower can be piped directly on the cake in your favorite colors
Steps:
Step 1: Make Base Petal
Using tip 104, make the base petal. Keep the narrow end of the tip raised up and slightly to the right (left for lefties). While squeezing, move the tip along the surface away from you in a straight line about 1/4 inch long. Pause, then continue squeezing as the icing fans out. Returning the tip to the original position and halfway back, start to release pressure, move tip to starting point, stop pressure and pull tip away. 
Step 2: Overlap Petals
Using tip 104, make the overlapping petal. Touch the wide end of the tip to the outside edge of completed petal. The bag is positioned as for the base petal, at 4:30 (7:30); hold it steady in this position until the second petal is completed. As you continue squeezing, the icing will catch the edge of the base petal and roll it over naturally. When the second petal looks complete, stop pressure completely, touch the tip back down to the surface and pull tip away. 
Step 3: Form the Middle Sepal
Using tip 3, make the sepals and calyx. Form the middle sepal first by squeezing and letting icing build up. Lift the bag up and away from the flower. Stop pressure as you pull away to form the point of the sepal. Repeat, making a sepal on the left and right sides. For the calyx, insert tip into the base of the center sepal. Squeeze, letting the icing build up. Slowly draw the tip toward you, relaxing pressure as you move away from the flower. Stop pressure, pull away. You may want to blend the calyx into the stem using a dampened decorator brush.
Wild Rose
A pretty year-round flower piped about the size of your nail head (number 7). If you prefer a more cupped shape, increase the angle you hold the tip—be sure to dry in flower formers to keep the curved shape.
Steps:
Step 1: Form Petal
Use tip 103 at a 45º angle. Touch nail with wide end of tip, keeping narrow end just slightly above nail surface. Begin at center of flower nail and squeeze out first petal, turning nail 1/5 turn as you move tip out toward edge of nail. Relax pressure as you return to center of nail, curving tip slightly upward to create a cupped shape. Stop squeezing as wide end touches center of nail and lift up. 
Step 2: Repeat
Repeat step four more times. 
Step 3: Flower Center
Pull out tiny stamens with tip 1.
Drop flowers
Drop flowers are a great way to add flowers quickly. Pipe drop flowers in buttercream directly on your cake, or pipe in royal in advance and place your flowers anywhere. The star drop flower is the easiest to make because the tip does all the work for you. For a fancier drop flower, just twist your wrist and you have a nice swirled drop flower.
Star flower steps:
Step 1: Hold Bag at 90°
Fit the decorating bag with tip 2D and fill 1/2 full with medium consistency icing. Hold the decorating bag 90° straight up; the tip should be lightly touching surface. 
Step 2: Build Icing Up
Squeeze, letting icing build up to make the flower. Stop squeezing, then lift tip away. 
Step 3: Add Center
Decorate the flower center: Hold the bag straight up with tip 3 almost touching the flower. Squeeze out a dot of icing, keeping your tip buried in it. Stop squeezing, then pull tip up and away. Your dot should have a rounded top. /p>
Swirl Flower Steps:
Step 1: Hold Bag at 90°
Fit the decorating bag with tip 2D and fill 1/2 full with medium consistency icing. Hold the decorating bag 90° straight up; the tip should be touching surface. 
Step 2: Squeeze & Turn
Turn hand holding bag, keeping flat of knuckle at 9:00 (right-handed) or 3:00 (left-handed). As you squeeze out the icing, slowly turn your hand to 12:00. Stop squeezing an lift tip away. 
Step 3: Add Center
Make a dot in the center of the flower with tip 3. Your dot should have a rounded top.
Daisy
Try these color combinations on your daisies—yellow petals with yellow or blue centers, violet or blue petals with yellow centers, peach petals with orange centers. Highlight the centers with Wilton Cake Sparkles or colored sugars which are extra fine texture.
Steps:
Step 1: Form Petal
Dot center of flower nail with icing as guide for flower center. Starting at any point near outer edge of nail, squeeze and move tip 104 towards center icing dot. Stop pressure, pull tip away. 
Step 2: Repeat
Repeat for a total of 12 or more petals. 
Step 3: Flower Center
Add tip 5 flower center and press to flatten. For pollen effect, dampen your finger, dip in crushed Cake Sparkles, then press on center.
Sweet Pea
Here is one of the fastest, easiest-to-make flowers in the garden. Try piping them in variegrated shades.
Steps:
Step 1: Getting Ready
Prepare a bag with tip 104 with stiff consistency buttercream icing.
Prepare a bag with tip 3 and green colored thin consistency icing, with Piping Gel added.
Hold decorating bag at 45° at 6:00 for center petal and calyx, 45° at 4:30 for left petal, 45° at 7:30 for right petal. The tip is with the wide end touching surface, narrow end straight up. 
Step 2: Center Petal
Squeeze the bag and lift the tip slightly off the surface (about 1/4 inch) as the icing curls. Continue to squeeze without changing position. Stop squeezing, and return the tip to the surface. Pull tip away. 2. 
Step 3: Side Petals
Position your bag slightly to the left of the center petal. Follow the same procedure as you did for the center petal—squeeze, and while the petal curls, lift the tip, relaxing your pressure and lowering the tip back to the surface before pulling away. Repeat for the right side petal, holding the tip to the right of the center petal. 
Step 4: Calyx
Make the calyx with tip 3: Squeeze, letting the icing build up. Slowly draw the tip toward you, relaxing the pressure as you move away from the flower. Stop and pull out and away.
Pansy
The vibrant pansy features petals in complementary colors and a distinctive loop center. Pansies can be found in a wide variety of colors, including all yellow or all dark blue, white or purple petals with yellow centers.
Steps:
Step 1: Use Tip 104
Fit the decorating bag with tip 104 and fill 1/2 full with medium consistency royal icing. Hold the bag at 45° at 3:00 (9:00) and hold the wide end of tip lightly touching flower nail center, narrow end pointing out and raised 1/4 inch above nail surface. 
Step 2: Pipe Petals
Pipe two back petals, squeezing and moving tip out to edge of nail. Turn nail slowly while squeezing, relax pressure as you return to nail center. Repeat to form second back petal. Use the same sequence to add two shorter petals atop the first two. 
Step 3: Add Base Petal and Paint Finishing Details
Squeeze out a base petal that equals the width of the back petals, using a back and forth hand motion for a ruffled effect. Use a fine artist´s brush to paint thinned icing color veins, edging and highlights to flower after it has dried. Add tip 1 string loop centers.
Violets
The violet is an ideal “filler” flower. Use it to give an abundant look to all kinds of floral cakes. It looks beautiful in white and yellow as well as violet.
Steps:
Step 1: Make a Petal
Make a 3/4 inch long petal: Squeeze bag and turn nail 1/5 of a
circle as you move tip 1/8 inch in from nail center and back,
relaxing pressure as you return to starting point. Repeat to make two more petals. 
Step 2: Add Two
Add two1/4 inch base petals. 
Step 3: Let Dry
Add two tip 1 center dots.
Daffodil
No flower says spring more than the daffodil. Make them in a variety of colors - all yellow, white with different color center or just highlight the petal edges.
Steps:
Step 1: Form Petal
Using steady preasure, move tip #104 out to edge of flower nail. Spin nail to the end of your finger, letting the spin of the nail form your petal. Relax preasure, move tip back to starting point. Stop, lift tip away 
Step 2: Repeat
Repeat for 5 more petals. 
Step 3: Pinch Ends
Dip fingers in cornstarch and pinch ends of petals to form points. 
Step 4: Pipe a Spiral
For center throat, pipe a spiral of tip 3 string circles and top with tip 1 zigzag.
Carnation
A carnation is a welcomed flower in any season—try it with a striped bag (stripe on narrow tip side) for lovely color variation.
Steps:
Step 1: Make Mound
Prepare a bag with tip 12 and a bag with tip 150 (104 is optional) with stiff consistency royal icing.
Hold decorating bag at 90° to flower nail. Pipe tip 12 ball on flower nail. 
Step 2: Pipe Upstanding Petals
Using tip 150 (104 optional), pipe several upstanding petals in center of ball with a jiggling up and down motion, then circle them with ruffled petals. 
Step 3: Fill in with Remaining Petals
As you continue piping rows of petals to cover ball, turn narrow end of tip farther out. Pipe last row of petals at base of flower with tip straight out.
Petunia
To ensure the proper spacing of petals, try this trick: Pipe dots of icing with tip 103 on top of the lily nail, dividing it in fifths—visualize the points of a star. Pipe each petal centered over its dot.
Steps:
Step 1: Make Petal
Line 1 5/8 inch lily nail with foil. Use tip 103. Insert tip into the cup of the nail, position wide end of tip down. Squeeze inside the nail and move up to outer edge. Turn nail and jiggle tip to form a ruffle, releasing pressure as you bring tip back down inside nail to starting point. Stop squeezing, lift away. 
Step 2: Repeat
Repeat to make four more petals. 
Step 3: Smooth Bases of Petals
Smooth bases of petals together at center of flower with a dampened decorator brush. Using light pressure, pipe tip 16 star in center. 
Step 4: Insert Five Stamen
Insert five stamens in center, sprinkle with Cake Sparkles.
Lily
Lilies are glorious springtime flowers that grow in a variety of colors in the garden. With perfect pointed petals, they are the perfect addition to many cakes and fit almost any party color theme.
Steps:
Step 1: Make a Petal
Line 1 5/8 inch lily nail with foil. Use tip 68. Touch center well of nail with tip and squeeze, pulling petal up and over edge of foil cup. Decrease pressure as you reach end of petal and hesitate before you stop pressure and pull tip away, drawing petal to a point. 
Step 2: Repeat
Pipe two more petals. 
Step 3: Pipe Three More Petals
Pipe three more petals in between open spaces. 
Step 4: Add Center
Add tip 14 star center and push in stamens.
Bachlor Buttons
The Bachelor Button is an excellent choice for a man's cake and adds interest to cakes featuring summer floral arrangements. This flower looks great in blue, pink, white or lavender.
Steps:
Step 1: Hold Bag
Hold bag at 90° angle to flower nail, lightly touching surface. Pipe tip 5 dot base. 
Step 2: Pipe a Cluster
Pipe a cluster of short pull-out dots in the center using tip 1. 
Step 3: Cover the Remainder
Using tip 16, cover the remainder of mound with stars. Start at base, then work toward center.
Basketweave
This technique turns any cake or cupcake into beautiful baskets. Perfect for Easter, Mother's Day, bridal or any summertime themed cake.
Steps:
Step 1:
Fit the decorating bag with tip 47 and fill 1/2 full with medium constistency icing. Hold the bag and tip at 45° angle at 6:00 for vertical stripes or at 3:00 for horizontal bars. Lightly touch the surface of your cake with the serrated side up. Squeeze out a vertical stripe of icing from top to bottom (shown ridged side up). 
Step 2:
Squeeze out short horizontal stripes of icing across the vertical stripe starting at the top. Spacing between stripes should be the same as the width of the tip opening. Squeeze next vertical stripe over ends of horizontal stripes. Start next set of horizontal stripes by burying the tip under the first vertical stripe. |
