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POINSETTIA To make the poinsettia the inside of the cone is brushedwith a red paste color and the cone is filled with redicing. If the flowers are to be made in advance, a royal icing should be used. The advantage in making theseflowers up in advance is that they can be made on anail much faster than on the cake. Also, in placingthe royal icing on your cake, the flowers may be tippedon the side giving a more lifelike effect. If you use anail, cut 2 inch squares of waxed paper and stick themon the nail with a dot of icing. After the flowers are completed, slip the wax paper off. A No. 67 leaf tubefilled with slightly thinned down icing is used for thepoinsettias. Starting in the middle of your nail, draw along narrow leaf out relaxing pressure as you come tothe end of your nail. This leaf should be slightly curved. This procedure is followed until six leaves are piped on. A small cone with a No. 3 tip filled with bright yellowicing is used to make the center of the poinsettia. Thisis completed by piping three small bell-like tips in thecenter of the poinsettia. |
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