How to Make a Carnation With Icing
- 1). Attach the coupler and tip No. 12 to the pastry bag. Screw the coupler ring onto the bag over the tip.
- 2). Fill the pastry bag with about 1/2 cup of royal icing. Use the spatula to push the icing down to the tip of the bag. Fold the top of the bag over and squeeze gently to move the icing all the way down to the tip.
- 3). Squeeze a tiny dot of icing directly onto the top of the flower nail and place a paper liner square onto the top of the flower nail. The dot of icing will hold the liner square in place. The liner square will enable you to remove the finished carnation from the flower nail and transfer it to the cake.
- 4). Make a ball of icing in the center of the flower nail as the base of the carnation. Make the ball about 1 inch in diameter and 1 inch high.
- 5). Remove tip No. 12 and place tip No. 150 on the pastry bag. Screw the coupler ring back on tightly.
- 6). Hold the pastry bag at a 90-degree angle to the flower nail. Make three petals in the center of the icing ball by squeezing the pastry bag gently, moving the tip slowly and wiggling the tip back and forth. This will create frilly petals.
- 7). Fill in the remaining area on the icing ball with more frilly petals around the center petals. Continue adding petals until you can no longer see the icing ball underneath.
- 8). Insert a thin spatula under the paper liner square to lift the carnation from the flower nail. Transfer the carnation to the cake.