Icing roses add a touch of elegance to any cake. It's a simple procedure that makes a world of difference. Icing roses make wedding, baby shower, christening and birthday cakes look delicate. Follow these steps to learn make icing roses.
Instructions
1. Fill an icing bag half full of stiff butter cream icing. Attach round tip number 12 to it. Cut 1.5-inch squares out of wax paper.
2. Prepare the flower nail by putting a small dab of icing on the nail tool and pressing a square of the wax paper on top of it. Grip the nail tool in your less dominant hand and turn it gently in a counterclockwise rotation.
3. Make the icing rose base by squeezing hard for the lower portion and keeping the end of the tip buried in the icing. Relax your grip and lift for the cone. Let go and lift the tip away slowly.
4. Design the center of the rose by putting on rose tip #104 and holding the icing bag at a 45-degree angle. Squeeze the bag while turning the nail tool to the tip of your finger in a counterclockwise direction. Move the icing tip up and down. Overlap the point in which you began, then pause and raise the tip away.
5. Create the top row of petals by leaving on the same tip. The wide end of the tip needs to touch the base at midpoint but the thin end needs to be straight up. Create the first petal by squeezing the icing bag and turning the nail tool counterclockwise. Pause, lift the tip and repeat for the two remaining petals.
6. Generate the middle row of petals with the same tip and angle. The wider end of the tip needs to be in contact with the base while the thin end should be raised remotely. Make 5 petals in the same manner as Step 5.
7. Compose the bottom row of petals using the same tip and angles as before. Make 7 petals in the same manner as Step 5. Remove the rose off the nail tool by raising the wax square gently.
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