How To Pipe An Icing Flower

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Step 1 Fit a piping bag with a Russian piping tip and fill the bag with buttercream. Apply pressure to the bag until buttercream starts poking through all the openings. Wipe the tip of the nozzle clean before beginning your design.

	Step 2 Hold the flat end of the tip just above the surface you want to pipe on. Apply steady pressure to the piping bag while pulling directly up, as straight as you can.
Step 3 Release pressure when you're 3/4 of the way done with your petal. Continue to pull the piping bag up until the buttercream separates from the tip. Keep all of your movements slow and steady to keep the petals and centers from smushing together. Start with shorter flowers.
Step 4 Continue piping more flowers to fill in the rest of the area you’re decorating, repeating the piping process described in Step 2. Cluster flowers as closely together as possible to avoid letting the cake or crumb-coat below show through. Position the nozzle so that the side edge just touches the petals of the flower before.

Step 5 Complete your arrangement by adding simple leaves. Fill a piping bag fitted with the leaf tip with green buttercream. Hold the bag less than 1/4 inch above where you want the leaf to be. Position the tip so that it looks like a little mouth about to gobble up one of your buttercream flowers. Sqeeze and quickly release as you move away.