Posted on February 01, 2016
Making Star & Swirl Flowers
Use medium consistency frosting for both flowers and thin consistency for the centers.
Using a drop flower tip hold the bag straight up with the end of the drop flower tip just touching the surface of your cake or parchment paper (if you are going to make a lot and let them dry to use now or at a later date).
Squeeze, letting the icing build up to make the flower. Stop squeezing, then lift tip away straight up.
Use the same method as described above only when squeezing to make the flower your wrist is twisting as you make it giving the petals a natural looking curve. You will turn your hand/wrist as you squeeze then stop squeezing and turning and lift the tip up away from the flower.
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