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Using a No. 104 rose tube and a small bow knife, puta one inch strip of pink icing on the entire side of thelarge end of the cone. Fill the remainder of the conewith white icing. For practice, rest the heavy endof the tube on the pan and the narrow end 3/16 ofan inch off the pan. Turn the narrow end of the tubeto the left about 10 degrees. Start squeezing and movethe tube forward 1/4 inch. With this movement, thefirst portion of the cup is formed as shown in figure 2.Straighten the tube out and ease off on pressure as the tube is moved back to the starting point. This will formthe cup as shown in step 3. Now you want one morepetal interlocking the first one as shown in step 5.Place the tube inside the cup. The large end of thetube should be touching the cup. Squeezing gently, liftthe cone 3/8 of an inch up and then bring the petalover to the opposite side of the cup as shown in step 6.The bud is finished off with stem and leaves by the use of a small cone with a No. 3 tip filled with green icing. |
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