How to Make Icing Drop Flowers
A decorating tip is an essential tool for making icing drop flowers. A decorating tip is a small cone-shaped, metal or plastic object that fits onto the end of a pastry bag. A hole or shape is located at the tip of the cone, and from that hole the cake frosting is squeezed. The shape of the hole will determine the shape of the frosting that leaves the bag. The drop flower tip resembles a five-pointed star. The flower it produces looks like a five-petal daisy. The decorating tip comes in various sizes that are numbered. Number 225 is recommended for beginners, by Wilton, a manufacturer of cake decorating kits. Does this Spark an idea?
Instructions
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Fasten the drop flower tip onto the pointed opening of the pastry bag. If you don't have a pastry bag, you can use a sandwich or quart sized resealable plastic bag. Cut a small hole into one bottom corner of the bag, and insert the tip from the inside. Do not make the hole too big, or the tip will slip out.
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Fill the pastry bag with the cake frosting. The frosting should be stiff and consistent. Do not fill more than half full.
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Gently push all the frosting to the lower end of the bag.
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4
Wrap your hand around the middle of the bag, right above the frosting.
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Hold the bag either at a 45-degree angle to the surface, or a 90-degree angle. Use the most comfortable position.
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Use your other hand to direct the decorating tip.
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Gently squeeze and apply pressure, forcing a bit of frosting from the tip.
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Practice squeezing out the drop flowers, until you master the technique.
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Tips & Warnings
Practice on a sheet of wax paper.
