How to Decorate a Cake With Daisy Flower Icing
- 1). Cover the nail with aluminum foil, pressing it down to conform to the shape of the nail.
- 2). Fill a piping bag with white royal icing and attach a 105 piping tip, which is a flattish, slightly triangulated tip. Fill another bag with yellow royal icing and attach a number 5 piping tip, which is a round tip with a small diameter.
- 3). Pipe a small dot of yellow icing in the center of the nail as a reference point, holding the piping bag at 90 degrees, or upright. You should hold the nail by the handle, with the piping bag in your writing hand.
- 4). Hold the white icing piping bag at 45 degrees. Starting from the outside of the nail, pipe a single petal that is thin at the tip and becomes wider at the middle and tapers at the center. Do this at the 12, 9, 6 and 3 o'clock points so that you have four petals, evenly spaced, then pipe 2 more petals in between each of the original four to have 12 petals in total.
- 5). Hold the yellow piping bag at 90 degrees above the center of the nail where the original reference dot was placed. Pipe another dot on top of the petals and gently press it with the tip of a finger to slightly flatten it.
- 6). Remove the aluminum foil with the icing flower from the nail. Place it in a flower former (a curved plastic half-pipe) to dry. You can use the flowers you make straight away on a cake, placing on top in any design you like, or you can make the flowers in advance and keep them stored in an airtight container.
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