Monday, May 7, 2012

Wild Rose in Royal Icing

The wild rose is a minimalist flower with slightly cupped petals, and you can find them in just about every shade of pink imaginable (as well as white and colored edge varieties). Here's what you'll need to pipe them…
Medium consistency royal icing in yellow and pink, a round #2 tip on the yellow and a #104 petal tip on the pink, a glue stick, parchment paper squares, a Styrofoam block, a flower nail, and (optional) a 5-petal template decal (designed for piping apple blossoms and primroses) on the nail. Start by sticking a parchment square to the nail with a dab from the glue stick. 
 Lie the #104 tip almost flat on the nail with the wide end at the center. As you squeeze out a petal (by moving the tip in an upside down U motion), keep the narrow end of the tip off the parchment. This will produce a cupped petal.
When you view the petal from the side, it should look like this:
 Tuck the tip against the edge of the first petal and pipe a second one. Try to keep the petal inside the lines as you go.
 Pipe a third…
 …a fourth…
 …and the final petal. They should also slightly overlap.
 You can allow the petals to dry for a while before piping the center stamens. Hold the yellow bag with the round tip just above and perpendicular to the center.
 Squeeze out a cluster of tiny pull-up dots; when the dot adheres to the surface, stop pressure and pull the tip straight up. If the dot is too long/high, tap it down.
 When the flower is dry and the paper can be peeled away, you can use it to decorate anything (even cake pops).

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