How to Make Icing Rosettes
- 1). Cut the tip of a icing bag and insert the inner coupler into the cut end of the bag.
- 2). Place tip #18 on the outside of the bag on top of the coupler. Tip #18 looks like a star.
- 3). Screw the outer portion of the coupler over the tip and continue to tighten it until it is tightened against the inner coupler.
- 4). Fill the bag with your buttercream icing to at least half full. Be sure to pack the icing in as tightly as possible to be sure that there are no air bubbles in the icing.
- 5). Twist the open end of the icing bag closed and squeeze the bag until the icing begins to come out of the icing tip. Place the bag over the cake holding it at a 90-degree angle in the spot where you would like your rosette.
- 6). Squeeze the bag and turn in a circular motion until you make a half circle.
- 7). Release the pressure from the bag and finish the circle to close the top of the rosette.
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