Instructions:

Step 1

Hold tip 1M approximately in. above cupcake top at a 90 angle to cupcake surface. S uee!e out icing to form a star.

Step 2

"it#out releasing pressure$ raise tip slig#tly as you drop a line of icing around t#e star in a tig#t$ complete rotation.

Step 3

%fter completing t#e first rotation$ move tip to&ard center and up and around to make a second spiral around t#e inside edge of t#e first spiral.

Step 4

'elease pressure to end spiral at center of cupcake.

Grass/Fur

(ie& )arger *mage

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/ip0 .-1asy2%dd /ip0 .--%dd to s#opping list /ip0 .--

3isposable 3ecorating 4ags 1asy2%dd 3isposable 3ecorating 4ags%dd to s#opping list 3isposable 3ecorating 4ags

Standard 5oupler 1asy2%dd Standard 5oupler%dd to s#opping list Standard 5oupler

Instructions:
Step 1

6it t#e decorating bag &it# Multi27pening 3ecorating /ip .-- and fill 18. full &it# medium consistency icing. Hold t#e decorating bag 90 straig#t up9 t#e tip s#ould be 18: in. above surface as s#o&n.

Step 2

S uee!e bag to form grass. ;ull up and a&ay &#en icing strand is long enoug# <about 18. inc#= stop pressure and pull tip a&ay. >rass &ill be neatly formed only if you stop s uee!ing before you pull tip a&ay. 6or a more natural look sometimes pull tip slig#tly to t#e rig#t or left$ in stead of straig#t up. 'emember to keep clusters close toget#er so cake does not s#o& t#roug#.

IDEAS THAT USE THIS TECHNIQUE

Haunting Screams 5?

as!et"ea#e

(ie& )arger *mage

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/#is tec#ni ue turns any treat into beautiful baskets. ;erfect for 1aster$ Mot#erBs 3ay$ bridal or any Spring and summertime t#eme.

In$re%ients:

*cing color of your c#oice 1asy2%dd *cing color%dd to s#opping list *cing color

4uttercream icing <medium consistency=

Too&s:

/ip0 ,@

1asy2%dd /ip0 ,@%dd to s#opping list /ip0 ,@

3isposable 3ecorating 4ags 1asy2%dd 3isposable 3ecorating 4ags%dd to s#opping list 3isposable 3ecorating 4ags

Standard 5oupler 1asy2%dd Standard 5oupler%dd to s#opping list Standard 5oupler

*nstructions 'evie&s <.@9= Auestions <@=

Instructions:
Step 1

Csing /ip ,@$ serrated side up$ and medium consistency icing$ #old t#e bag and tip at ,+ angle at D000 for vertical stripes or at -000 <9000= for #ori!ontal bars. )ig#tly touc# t#e surface of your cake. S uee!e out a vertical stripe of icing from top to bottom <s#o&n ridged side up=.

Step 2

S uee!e out s#ort #ori!ontal stripes of icing across t#e vertical stripe starting at t#e top. Spacing bet&een stripes s#ould be t#e same as t#e &idt# of t#e tip opening. S uee!e next vertical stripe over ends of #ori!ontal stripes. Start next set of #ori!ontal stripes by burying t#e tip under t#e first vertical stripe.

Step 3

S uee!e next vertical stripe over ends of #ori!ontal stripes. Start next set of #ori!ontal stripes by burying t#e tip under t#e first vertical stripe. S uee!e$ pulling #and back slo&ly and lifting tip over vertical stripe and t#en back do&n

again. 'epeat vertical lines t#en #ori!ontal lines until you ac#ieve basket&eave effect. 1ac# ne& set s#ould fit bet&een t#e previous set.

IDEAS THAT USE THIS TECHNIQUE

4unny in a 4asket ?

C'r(sant'e)u) *+u),

(ie& )arger *mage

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/#e 5#rysant#emum is a fall classic t#atEs easier to pipe t#an you &ould t#ink. /#e secret to success22t#e curved opening of specialty tip F:1 used &it# a simple leaf2making motion.

In$re%ients:

>olden Gello& *cing 5olor 1asy2%dd >olden Gello& *cing 5olor%dd to s#opping list >olden Gello& *cing 5olor

Meringue ;o&der 1asy2%dd Meringue ;o&der%dd to s#opping list Meringue ;o&der

'oyal *cing medium consistency or 4uttercream icing

Too&s:

/ip0 + 1asy2%dd /ip0 +%dd to s#opping list /ip0 +

/ip0 :1 1asy2%dd /ip0 :1%dd to s#opping list /ip0 :1

6lo&er Hail 1asy2%dd 6lo&er Hail%dd to s#opping list 6lo&er Hail

3isposable 3ecorating 4ags 1asy2%dd 3isposable 3ecorating 4ags%dd to s#opping list 3isposable 3ecorating 4ags

Mum template "axed paper s uares 1asy2%dd "axed paper s uares%dd to s#opping list "axed paper s uares

*nstructions 'evie&s <,.= Auestions <1=

Instructions:
Step 1
Decorate with: /ip + for center mound$ tip :1 for petals and stiff consistency icing royal icing. Cse flo&er nail no. @ &it# rose template from flo&er nail templates set covered &it# icing flo&er s uare. Hold bag at 90 angle to flo&er nail for center$ ,+ for petals.

Step 2

%ttac# icing flo&er s uare over template on flo&er nail &it# a dot of icing. Hold bag at 90 angle to flo&er nail. ;ipe a tip + mound of orange royal icing on center circle of template.

Step 3

*nsert tip :1 into mound <postioning #alf moon curve do&n=$ s uee!e firmly and pull out to t#e second circle on t#e template <approx. I in. long=. )ift up and a&ay slig#tly at a ,+ angle as you release pressure for eac# petal. 'epeat as needed to form first ro& of petals. ;etals s#ould extend only to second circle of template.

Step 4

'epeat$ piping t#e next ro& of petals slig#tly s#orter$ positioning t#em bet&een petals in first ro&. ;ipe additional ro&s of petals a little s#orter and remember to pull tips up slig#tly.

Step Hint: /#is fall classic is easier to pipe t#an you mig#t t#ink. /#e secret to successJt#e curved opening of tip :1$ piped &it# a simple petal2making motion.

Carnation

(ie& )arger *mage

'ate + stars'ate , stars'ate - stars'ate . stars'ate 1 star

,.- %verage of -1 ratings

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% carnation is a &elcomed flo&er in any seasonJtry it &it# a striped bag <stripe on narro& tip side= for lovely color variation.

In$re%ients:
Meringue ;o&der
1asy2%dd Meringue ;o&der%dd to s#opping list Meringue ;o&der

'oyal *cing stiff consistency

Too&s:
/ip0 1.
1asy2%dd /ip0 1.%dd to s#opping list /ip0 1.

/ip0 10, <optional=

1asy2%dd /ip0 10,%dd to s#opping list /ip0 10,

/ip0 1+0
1asy2%dd /ip0 1+0%dd to s#opping list /ip0 1+0

6lo&er Hail Ho. @

1asy2%dd 6lo&er Hail Ho. @%dd to s#opping list 6lo&er Hail Ho. @

3isposable 3ecorating 4ags

1asy2%dd 3isposable 3ecorating 4ags%dd to s#opping list 3isposable 3ecorating 4ags

"axed paper s

uares 1 18. inc#es

1asy2%dd "axed paper s uares%dd to s#opping list "axed paper s uares

*nstructions 'evie&s <.0=

Auestions <1=

Instructions:
Step 1
Decorate with0 ;etal tip 10, and stiff consistency royal icing. Cse flo&er nail no. @ &it# apple blossom8primrose template covered &it# icing flo&er s uare. Hold bag at ,+ angle &it# &ide end of tip lig#tly touc#ing nail surface$ narro& end pointing out and raised 18: in. above nail surface.

Step 2

4egin t#e first ro& of five petals. ;ipe first petal moving tip 10, in a Kiggling up2and2do&n motion.

Step 3

5ontinue &it# four more petals$ slig#tly overlapping t#e previous petal.

Step 4

;ipe t#e second ro& of four petals$ t#en t#e t#ird ro& of t#ree petals.

Step -

%ngle tip up slig#tly. 6inis# &it# one or t&o center petals at top. )et dry.

Step .
Hint: Make t#e petals of t#is ric#ly textured flo&er using a tig#t up2and2do&n motion. ;iping on t#e apple blossom8primrose template from our flo&er nail templates set &ill #elp guide you to proper petal position

S"ir& Drop F&o"ers

(ie& )arger *mage

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3rop flo&ers are a great &ay to add flo&ers uickly. ;ipe drop flo&ers in buttercream directly on your cake$ or pipe in royal in advance and place your flo&ers any&#ere. 6lo&ers &ill be s#arper in definition &#en piped in royal.

In$re%ients:

;ink *cing 5olor 1asy2%dd ;ink *cing 5olor%dd to s#opping list ;ink *cing 5olor

4uttercream icing <medium consistency for flo&ers$ t#in for centers= 7' 'oyal *cing <medium consistency for flo&ers$ t#in for centers= Meringue ;o&der <if using 'oyal *cing=

1asy2%dd Meringue ;o&der%dd to s#opping list Meringue ;o&der

Too&s:

/ip0 .3 1asy2%dd /ip0 .3%dd to s#opping list /ip0 .3

/ip0 1asy2%dd /ip0 -%dd to s#opping list /ip0 -

3isposable 3ecorating 4ags 1asy2%dd 3isposable 3ecorating 4ags%dd to s#opping list 3isposable 3ecorating 4ags

*nstructions 'evie&s <@D= Auestions <@=

Instructions:
Step 1
Decorate with: 3rop flo&er tip .3 for petals and round tip - for center9 medium consistency buttercream <or royal icing for flo&ers made in advance=. Hold bag at 90 straig#t up &it# tip lig#tly touc#ing t#e surface.

Step 2

4efore piping$ turn your #and I turn so t#e back of your #and is a&ay from you and your knuckles are at 9000 <-000=. )ig#tly touc# t#e surface &it# tip .3.

Step 3

%s you s uee!e out icing$ slo&ly turn your #and until t#e back of your #and returns to its natural position$ &it# knuckles at 1.000.

Step 4

6or flo&er center$ #old t#e bag straig#t up and s uee!e out a tip - dot of icing. Leep t#e tip buried as you s uee!e. Stop s uee!ing$ ;ull tip up and off to t#e side$ s#aving off t#e point on t#e dot.

Step Hint: /#e s&irled look of t#e petals #appens &#en you t&ist your &rist t#e proper &ay. ;ractice your &rist movement$ keeping your knuckles in t#e position described belo&. Gou can also create a star flo&er by not moving your &rist and letting icing build up as you s uee!e.

IDEAS THAT USE THIS TECHNIQUE

C&i)/in$ 0ea1 or%er

(ie& )arger *mage

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Cpdate t#e classic leaf border &it# added lus#ness. 4uild ro&s of graceful foliage from t#e bottom of your cake$ leading to a ro& of your favorite flo&ers.

In$re%ients:

4uttercream icing <medium consistancy=

Too&s:

3isposable 3ecorating 4ags 1asy2%dd 3isposable 3ecorating 4ags%dd to s#opping list 3isposable 3ecorating 4ags

Standard 5oupler

1asy2%dd Standard 5oupler%dd to s#opping list Standard 5oupler

/ip0 1. 1asy2%dd /ip0 1.%dd to s#opping list /ip0 1.

/ip0 -DD 1asy2%dd /ip0 -DD%dd to s#opping list /ip0 -DD

*nstructions 'evie&s <.= Auestions <0=

Instructions:
Step 1

;ipe tip 1. outline bottom border.

Step 2

;ipe a ro& of tip -DD leaves over bottom border$ starting Kust above border.

Step 3

;ipe a second ro& of tip -DD leaves above t#e first ro&$ positioned bet&een leaves in first ro&.

Step 4

5ontinue piping four more ro&s of tip -DD leaves$ above and bet&een leaves in previous ro&.

2osette

(ie& )arger *mage

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/#e rosette #as t#e tig#t$ s&irling look of a rose$ but is ac#ieved in one continuous rotation$ rat#er t#an &it# &rapped layers of petals. Single rosettes are also used as candle#olders on top of a cupcake.

In$re%ients:

4uttercream icing medium consistency

Too&s:

/ip0 1D 1asy2%dd /ip0 1D%dd to s#opping list /ip0 1D

3isposable 3ecorating 4ags 1asy2%dd 3isposable 3ecorating 4ags%dd to s#opping list 3isposable 3ecorating 4ags

Standard 5oupler 1asy2%dd Standard 5oupler%dd to s#opping list Standard 5oupler

*nstructions 'evie&s <-:= Auestions <0=

Instructions:
Step 1
Decorate with: Star tip 1D and medium consistency icing. Hold bag at 90 straig#t up &it# tip slig#tly above surface.

Step 2

S uee!e out icing to form a star. "it#out releasing pressure$ raise tip slig#tly as you drop a line of icing on top of t#e star in a tig#t$ complete rotation. 4egin at 9000 <-000 for lefties=$ move to 1.000$ t#en -000 <9000 for lefties= and continue to D000.

Step 3

Stop pressure at D000 but continue to move t#e tip back to t#e starting point to make a complete rotation.

Step 4

;ull tip a&ay$ continuing t#e circular motion so t#at t#e tail maintains t#e circular s#ape of t#e rosette. 6or a rosette border$ pipe a line of uniform rosettes$ touc#ing one anot#er.

Step Hint: 'osettes can be used in place of piped roses on t#e side of your cupcakeJfor t#e effect of a rose &it#out t#e &ork. /ry finis#ing rosettes &it# a center star or dot.

F&eur De 0is

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6ormerly a symbol of t#e royal coat of arms of 6rance$ t#is impressive decoration is no& generally synonymous &it# anyt#ing 6renc#. /#e s&irled s#ells represent a lily. "atc# our online video.

In$re%ients:

4uttercream icing <medium consistency=

Too&s:

/ip0 .1 1asy2%dd /ip0 .1%dd to s#opping list /ip0 .1

3isposable 3ecorating 4ags 1asy2%dd 3isposable 3ecorating 4ags%dd to s#opping list 3isposable 3ecorating 4ags

Spatula 1asy2%dd Spatula%dd to s#opping list Spatula

*nstructions 'evie&s <1:= Auestions <0=

Instructions:
Step 1

Csing tip .1 &it# medium consistency icing$ position bag at ,+ at D000$ #old t#e tip slig#tly above t#e surface. ;ipe a basic s#ell$ elongate t#e tail.

Step 2

Leeping t#e bag at a ,+ angle$ pipe a reverse s#ell to t#e left of t#e center s#ell and Koin t#e tails.

Step 3

'epeat procedure to t#e rig#t side of t#e center s#ell.

3ipin$ a F&o"er on a Cupca!e

(ie& )arger *mage

'ate + stars'ate , stars'ate - stars'ate . stars'ate 1 star

+.0 %verage of . ratings

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% cupcake top is t#e perfect spot to plant a flo&erM /#ink of t#e circular surface as a flo&er nail on &#ic# you can pipe petals for a larger2t#an2life blossom. /#is tec#ni ue &ill &ork for larger petal tips$ suc# as tip 1.+ used #ere. /ry your favorite petal s#apes to create your o&n fantasy flo&er.

In$re%ients:

4uttercream icing <Medium consistency=

Too&s:

/ip0 1.+ <7r ot#er large petal tip= 1asy2%dd /ip0 1.+%dd to s#opping list /ip0 1.+

*nstructions 'evie&s <.= Auestions <1=

Instructions:
Step 1

Hold t#e cupcake in one #and as you pipe petals &it# your ot#er #and. Cse tip 1.+ and medium consistency buttercream$ #olding bag at ,+ angle. /ouc# cupcake &it# &ide end of tip$ keeping narro& end slig#tly above surface. /urn cupcake slig#tly counterclock&ise as you move tip out to&ard edge. 'elax pressure as you return to base of petal$ curving tip slig#tly up&ard to create a curved s#ape. 5ontinue piping an outer ro& of petals on edge of cupcake. %ngle t#e cupcake as needed.

Step 2

'epeat &it# a second ro& of petals$ slig#tly inside t#e first ro&.

Step 3

%dd a t#ird ro& of petals slig#tly inside second ro&. ;ipe tip - dot center or add$ yello& Sugar ;earls for center.

2i//on 2oses

(ie& )arger *mage

'ate + stars'ate , stars'ate - stars'ate . stars'ate 1 star

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In$re%ients:

4uttercream icing stiff consistency

Too&s:

3isposable 3ecorating 4ags 1asy2%dd 3isposable 3ecorating 4ags%dd to s#opping list 3isposable 3ecorating 4ags

6lo&er Hail 1asy2%dd 6lo&er Hail%dd to s#opping list 6lo&er Hail

"axed paper s uares 1asy2%dd "axed paper s uares%dd to s#opping list "axed paper s uares

6lo&er Hail /emplates 1asy2%dd 6lo&er Hail /emplates%dd to s#opping list 6lo&er Hail /emplates

/ip0 10, 1asy2%dd /ip0 10,%dd to s#opping list /ip0 10,

/ip0 1. 1asy2%dd /ip0 1.%dd to s#opping list /ip0 1.

*nstructions 'evie&s <.,= Auestions <-=

Instructions:
Step 1

Decorate with: /ip 10, using stiff consistency royal icing. Cse flo&er nail no. @ covered &it# pre2cut icing flo&er s uare. Hold bag at a ,+ angle &it# &ide end of tip lig#tly touc#ing surface.

Step 2

;osition bag so &ide end of tip is do&n$ narro& end slig#tly tilted in. S uee!e t#e bag as you rotate flo&er nail to create a tig#t center bud.

Step 3

Move narro& end straig#t up. 5ontinue s uee!ing and turning nail.

Step 4

"#en rose is t#e si!e you &ant$ stop pressure and lift tip a&ay.

Step Hint: /#ese ribbon roses are straig#t2up spirals &#ic# s#o& off deep ridged petal edges. Gou can create a taller ribbon rose by piping a #eavy base of icing$ t#en proceeding &it# t#e steps belo&.

2ope

(ie& )arger *mage

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% &onderful tec#ni ue for finis#ing your piped baskets &it# pretty edging and #andles. 1xcellent too for &estern or nautical t#eme cakes. Gou can make a great looking rope &it# round or star tips.

In$re%ients:

4uttercream icing medium consistency

Too&s:

/ip0 .1 1asy2%dd /ip0 .1%dd to s#opping list /ip0 .1

3isposable 3ecorating 4ags

1asy2%dd 3isposable 3ecorating 4ags%dd to s#opping list 3isposable 3ecorating 4ags

*nstructions 'evie&s <.9= Auestions <1=

Instructions:
Step 1

6it t#e decorating bag &it# tip .1 and fill 18. full &it# medium consistency icing. Hold t#e decorating bag ,+ angle at ,0-0 <@0-0 for left2#anders=. /#e tip s#ould be lig#tly touc#ing t#e surface. Csing a steady$ even pressure$ move t#e tip in a gentle side&ays NSN curve. Stop pressure and pull tip a&ay.

Step 2

*nsert tip under t#e bottom curve of t#e NSN s#ape.

Step 3

S uee!e t#e bag &it# steady pressure as you pull do&n$ t#en lift t#e tip. Move up and over t#e tail of t#e NSN as you continue to s uee!e and form a #ook.

Step 4

Leep spacing as even as possible and NSN curves uniform in t#ickness$ lengt# and overall si!e. 4e sure to tuck t#e tip into t#e bottom curve of t#e previous NSN before you begin s uee!ing$ to insure t#e clean$ continuous look of a rope.

IDEAS THAT USE THIS TECHNIQUE