- 1). Place the #104 rose tip on the pink icing bag. Hold the bag of icing with your dominant hand. Hold the neck of the pipe with your other hand. Hold the tip at a 90 degree angle and 1/4 inch above the surface you decorating. Squeeze very softly with your dominant hand, forcing a small amount of icing out.
- 2). Continue squeezing icing out gently and lift the pipe tip up, 1/4 inch away and slightly to the right from your body. Keep squeezing and bring the top back towards your body in a right circular motion, aiming for the right hand side of the original icing layer. Allow the two layers to overlap and stop squeezing when they do. Apply pressure to the two layers at the very right hand edge of the bud by pushing down with the tip and crimping them together.
- 3). Cut the tip off of the green icing bagging.
Cut at the very end of the tip and as little off as the scissors allow. - 4). Apply the green icing to the right of the crimped icing. Apply three squeezes moving away from the pink icing to simulate a stem.
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