Cake flowers making is actually fun. The simplest little bud, will give you a real feeling of accomplishment. The more you practice the greater degree of perfection you will obtain. Each time you make a new flower strive for a little more perfection than the last. This way you will soon master the art of cake flowers making.

Our primary aim in selecting the cake flowers for this chapter is to give you the fundamental steps that are the basis for all flowers. These flowers are the most practical to use. They can be made in a minimum of time using production line methods and with the least number of tubes, nails, etc.

As you progress from one flower to another you will see that our methods make each step as effortless as possible.

ELEMENTARY STEPS IN FLOWER DESIGNS

The first twelve cake flowers that we describe are simple to make. All of these flowers with the exception of two will be made with a nail and tube used together. For the first few cake flowers you may have difficulty in controlling the pressure and at the same time turning the nail with the left hand. Remember that the nail is turned in a counter-clockwise direction. As we progress with our flower making series, it will be necessary to turn the nail and squeeze out the petal in a co-ordinated movement. You will have a tendency to apply pressure on your cone and then turn your nail. We suggest that you practice holding the nail in your left hand and slowly turning it around and around in an easy continuous movement.

For the first three cake flowers you will need the No. 30 star tube in a large cone. To put these flowers directly on a cake you may use any type of icing you desire. If these flowers are to be made up in advance, a royal icing must be used in order that the flowers will dry and may be placed on the cakes later. We will practice these cake flowers on a sheet of waxed paper that has been fastened down with a small amount of icing on an inverted cookie pan.

This illustrates the proper angle of the tube when constructing the first three simple flowers.

Holding the tube at right angles to the pan, touch the waxed paper and squeeze lightly; relax pressure completely and lift up. Make a complete row along the pan using the same procedure. It is simply squeeze, relax and lift away to form a tiny flower.

Using No. 30 tube and also the same position, touch the waxed paper, apply pressure, continue applying pressure until the flower enlarges. Discontinue pressure and lift away. Using this same tube a slightly larger flower is formed.

THE ROSETTE

Still working on the waxed paper and holding the tube at right angles to your pan as illustrated, start with a light pressure and, turning in a counter-clockwise motion, continue pressure and turn until you return to the starting point. Relax pressure at this point, stop squeezing and continue turning in the same direction. The icing will break off neatly and the rosette will be formed.

For the next eight cake flowers we will use the nail and the tube together. This illustrates the proper way to hold the nail in relation to the cone. When making a very small flower on a nail it is necessary to use a royal icing. If a soft icing were used it would be impossible to remove the flower from the nail. Drop a No. 16 star tube into a medium sized cone. Fill the cone with royal icing. Cut a few squares of waxed paper as illustrated. Place a dot of royal icing on the nail and fasten a square of waxed paper to the nail by pushing it into the dot of royal icing. We begin the first simple flower using both nail and tube.

Using No. 30 tube and also the same position, touch the waxed paper, apply pressure, continue applying pressure until the flower enlarges. Discontinue pressure and lift away. Using this same tube a slightly larger flower is formed.

THE ROSETTE

Still working on the waxed paper and holding the tube at right angles to your pan as illustrated, start with a light pressure and, turning in a counter-clockwise motion, continue pressure and turn until you return to the starting point. Relax pressure at this point, stop squeezing and continue turning in the same direction. The icing will break off neatly and the rosette will be formed.

For the next eight cake flowers we will use the nail and the tube together. This illustrates the proper way to hold the nail in relation to the cone. When making a very small flower on a nail it is necessary to use a royal icing. If a soft icing were used it would be impossible to remove the flower from the nail.

Drop a No. 16 star tube into a medium sized cone. Fill the cone with royal icing. Cut a few squares of waxed paper as illustrated. Place a dot of royal icing on the nail and fasten a square of waxed paper to the nail by pushing it into the dot of royal icing. We begin the first simple flower using both nail and tube.

Starting out at the edge of the nail, squeeze the tube slightly and move into the center. This completes your first simple petal. Turn the nail slightly in a counter-clockwise direction and then make your second petal exactly as the first by starting out at the end of the nail and moving the tube in relaxing pressure and stopping as you reach the center. This same procedure is followed five times. Using a small cone of yellow icing with a very small tip, make a yellow dot in the center of the flower for the stamen. After the flower is complete slide the waxed paper to the cookie pan and continue practicing a few of these flowers. In about 12 hours these cake flowers will harden and may be gently peeled away from the waxed paper and used for decorating cupcakes and cookies.

In making this flower you will see that with the same tube and using a little more pressure a larger flower may be made. Starting out slightly further out on your waxed paper square, apply strong pressure, and as you move in, relax pressure and stop. This forms the first petal. Turn the nail slightly in a counter-clockwise direction. The second petal is made in the same manner working toward the center. This same procedure is followed 6 times. The center is piped on by making a yellow dot and continuing in a circular motion around the dot.

This flower will give you practice in co-ordinating pressure on the cone and the movement of the nail. Using your No. 16 star tube, start at the outer edge of the nail. Touch the tube to the nail and apply pressure. As you move in to the center of the nail start a gradual turn with the nail in your left hand forming the petal as illustrated. The second petal is started in the same manner. Touch the outside of the nail and apply pressure. As you start moving toward the center with the tube, turn the nail slightly. This procedure is followed until six petals are formed. A small dot and circle is used for the center to give the flower a finished look.

A No. 16 star tube is used in a cone filled with colored royal icing. A small square of waxed paper is fastened to the top of the nail. In making this flower a dot is placed in the center of the nail. The first petal is started
directly in the center of the nail. Start squeezing; move out slowly 1/2 inch; relax pressure completely and continue moving your hand out. This will break the petal off to a point as illustrated. The nail is turned slightly.
Again starting at the center of the nail, apply pressure holding the tube at the angle illustrated. Start squeezing, move out 1/2 inch, relax pressure completely and continue moving out. Again the petal will be broken off to a point. The nail is then moved and the same procedure is followed until six petals are formed. During Christmas holidays, a very simple poinsettia
may be made in this manner by using a deep red icing. After the flower is completed slide the waxed paper off the nail and place it on an inverted cookie pan.

No. 16 tube is used for this flower. A square of waxed paper is fastened to the nail and a small dot of icing is placed on the center of the waxed paper. The cone is held in the manner illustrated. The petal is started in the center of the nail. After applying pressure, move out slightly and turn the nail slightly as you are moving out. This will put a curve in the petal. The second petal is also started in the middle. A gentle pressure is applied to the cone. Move the cone out slightly and turn the nail at the same time. This procedure is followed until six petals are formed. Small yellow artificial stamens were placed in the center to give this flower a lifelike effect.

These stamens may be purchased in the dime store in the artificial flower section. Five or six stamens are cut from the bunch and put into the flower while the icing is still soft.

Use the No. 16 star tube. Fasten a small square of waxed paper to the nail. A round dot of icing is made in the center of the nail. This dot should be approximately 1/4 inch in diameter as illustrated. Touch this dot on the outside with your tube, apply pressure, move away at a slight angle, relax pressure and continue moving. This will break your petal off to a point. This flower differs from the others: instead of keeping the tube flat on the nail you move out away from the nail. This movement will produce an erect petal on the nail. This same procedure is followed five times. After the flower is finished, small artificial stamens are cut and placed in the center of the flower.

SIMULATED DAISY

Fill a No. 16 star tube with white icing. Fasten a square of waxed paper on the nail and place a dot of icing in the center of the nail. Hold the tube as illustrated. Starting in the center of the nail, apply pressure and move out slightly while turning the nail. Relax pressure and continue moving, breaking the petal off at a point.

The second petal is then started in the center. Apply pressure, turn the nail slightly, move out, stop squeezing and continue moving the tube out again breaking the petal off to a point. This procedure is followed until about eight or ten are made. A dot of yellow icing is then piped in the center.

CHRYSANTHEMUM

To make the Mum, it is necessary to have your icing slightly thinner than normal. In order to break your petals off to a point, icing may be thinned down by adding a few drops of water and whipping. Use any colored icing to simulate the Mum. Place your No. 16 star tube in a cone and fill with icing. Fasten a square of waxed paper on the nail. Here we illustrate the procedure in building up a large dot in the center of the nail. This dot should be approximately 3/4 inch in diameter and 1/2 inch high. This is done by holding the tube in the center of the nail, and with a continuous pressure as the dot builds out, move the tube about 1/2 inch up away from the nail. The first row of petals is started at the bottom of the large dot. Touch the tube to the dot; squeeze; move away; relax pressure; stop squeezing completely and continue moving away. This breaks the petal off to a point. Continue this series of petals until the bottom row is filled. The

same procedure is followed on the next row, but here the petals are made slightly shorter. After the second row is filled, start the third series of petals. This row should be drawn out and up instead of lying flat. After completing this row the center of the flower is then filled by drawing petals straight up and drawing these petals out to a point. When the flower is completed slide the waxed paper off the nail and place on an inverted cookie sheet.

This flower is made with a No. 16 star tube in any desired icing. Place a piece of waxed paper on a nail. Starting in the center of your nail with the tube touching, move out in a circular motion and back to the starting point of origin thus completing your first petal.

Turn the nail slightly and start the second petal. This procedure is followed until five petals are made. Using a No. 4 tube and a contrasting color, go over these petals with a thin line as illustrated to complete this simplified flower.

SWEETPEA

Here we illustrate the steps in making the Sweetpea.The tube is held at a 45 degree angle to the pan. With the heavy end of the tube touching the pan, apply pressure and lift the tube slightly. Continue squeezing, move the tube back to the starting point and discontinue squeezing forming the first petal. The second petal is started out with the tube angling out to the
right. The heavy end of the tube touches the pan and the tube is lifted slightly. Continue pressure, move back down, relax pressure and stop as you come down to the starting point.

The third petal is started at the same point as the first but the tube is angled off to the left. Apply pressureand move the tube up while squeezing. Relax pressure as you come back down forming the sweetpea. See illustrated steps on next page.

This illustrates the proper position of the tube and cone when using the No. 104 tube for the apple blossom, petunia, briar rose, full carnation, pansy, yellow jonquil and wild rose. The heavy end of the tube is held down and the small end is angled up slightly to give a curved effect in the petals.

THE SWEETPEA

The simplest of all cake flowers to make is the sweetpea. Before attempting any of these flowers on a cake, we suggest that you practice them on a sheet of wax paper or the top of a cookie pan. Fill a No. 104 tube with any desired colored icing. The first step is to make the base as shown in figure 2. The heavy end of the tube should touch the pan, the small end stands out. Squeeze the cone and pivot the tube slightly to complete the base. The base is a flat lying down petal. The first petal is then started directly in the center of the base. Again, with the narrow end of the tube up and the wide end touching the base, hold your cone at a 45 degree angle to the pan and start squeezing the cone and lifting the cone slightly. Then relax pressure and bring the tube down to the pan. At this point the pressure should be completely off the cone. This keeps the petal narrow. Too much pressure makes a wide and clumsy appearing petal. The second petal is started in the center again, but this time the tube is facing off to an angle. The same procedure is again followed for the next petal, making sure to come back to the center to finish the petal. The last petal is made in the same manner except that it is made on the opposite side of the center petal. The stems
and leaves are put on using a small cone of green icing with a No. 3 tube.

ROSE BUD

sing a No. 104 rose tube and a small bow knife, put a one inch strip of pink icing on the entire side of the large end of the cone. Fill the remainder of the cone with white icing. For practice, rest the heavy end of the tube on the pan and the narrow end 3/16 of an inch off the pan. Turn the narrow end of the tube to the left about 10 degrees. Start squeezing and move the tube forward 1/4 inch. With this movement, the first 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 form the cup as shown in step 3. Now you want one more petal interlocking the first one as shown in step 5. Place the tube inside the cup. The large end of the tube should be touching the cup. Squeezing gently, lift the cone 3/8 of an inch up and then bring the petal over 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.

DROP FLOWER

This is strictly a production flower and should be made up ahead of time on sheets of waxed paper using royal icing. By changing color and center, you can make three different types of cake flowers. Pink would be an apple blossom, white an orange blossom, and purple a violet. Using a No. 190 drop flower tube, fill a cone with royal icing. Stick a sheet of waxed paper to a pan.

est the tube on the waxed paper, holding the cone perpendicular to the pan. Turn the hand to the left as far as possible, then squeeze the cone and turn the hand to the right as far as possible while squeezing. This gives five distinct petals with just one operation. If the petals are too thick, too much pressure has been applied to the cone.

SMALL IMITATION DAISY

This is another production flower made up with a straight royal icing. Fill a No. 199 tube with white icing. Stick a sheet of waxed paper on a cookie pan. Rest the tube directly on the pan. The tube must be held perpendicular to the pan and completely motionless. After applying pressure, relax pressure completely, lift the tube and the petals of the daisy are formed. Using a small cone filled with yellow icing and a No. 3 tip, the center is then piped in.

BACHELOR BUTTON

ill a No. 30 star tube with white icing. Working on a sheet of waxed paper, rest the tube on the paper and squeeze. Relax pressure and lift the tube. The entire sheet of paper is filled with these large white dots as shown in step No. 1. Fill a small cone using a No. 3 tip with pink or blue icing, touch the tip to the center and squeeze, relax pressure and stop. Continue making these little points around the entire center as shown in Step 2, 3, and 4 until the center is completely full. This is a very simple flower you can complete to your satisfaction on the first try.

THE HALF ROSE

The half rose may be made up right on the cake or ahead of time. If made up ahead of time, a drying icing should be used. Fill a No. 104 tube with white icing or any desired color. The first step is to make the base. The base is made exactly as a sweet pea base as shown in flower No. 1, step 1. After the base is made the tube is held directly above the base, the small or narrow end of the tube stands out and the heavy end of the tube faces you. Squeeze the cone and lift up approximately 1/8 of an inch, relax pressure and lift the tube completely. This completes a simple bud that is made directly in the center of the base as shown in step 1. The next step is to place a petal over the left side of the bud. This is accomplished by holding the tube directly beside the bud and touching the base. Squeeze the tube and lift it up around the bud. Discontinue pressure and lift tube away completely. This will break off the petal. The same procedure is followed on the right side of the bud clinging as shown in step 3. The last two petals of the half rose must be standing out. This is accomplished in the following manner: With the heavy end of the tube touching the base of the bud and the small end standing out, start to squeeze and draw that petal
up to the center of the bud, as shown in step 4. Stop squeezing and continue pulling the tube away. This will break the petal off. The petal on the right side, the last petal, is started in the same manner. The heavy end touches the base of the bud and the small end stands out. Starting at the very bottom of the bud, use pressure, move the tube up to the center of the

bud, stop squeezing and continue moving. This will break the petal off. The stem and the three small green stem-like leaves are made with a No. 3 tube with slightly thinned down green icing.

DAISY 

The daisy must be made up in advance in royal icing and left to dry before placing on your cake top. For this flower you will need a No. 7 nail and a medium sized cone filled with royal icing. Use a No. 103 tube for the tip. Use the following method: Cut squares of waxed paper approximately11/2 inches wide, put a dot of royal icing on the nail and stick the waxed paper to it. After the flower is completed slide the waxed paper off onto a pan. Hundreds of cake flowers can be made with the use of one nail. To start this flower, the nail is held v with the left hand, using the thumb and forefingers to spin or revolve the nail. Put a dot of icing in the center of the nail and place the waxed paper on this dot. Before starting the flower, put a small dot of white icing in the center of the waxed paper. This will help you keep all your petals centered. With the large end of the tube touching the nail, start at the outer edge of the nail and squeeze while moving to the center of the nail and then ease off on the pressure to stop. Before attempting any more petals you should practice a few single petals. You will have a tendency to get a very heavy petal if you apply too much pressure. Figure No. 1 shows the approximate size of the first petal. After the first petal is made, the nail is turned and the procedure is followed until the flower is completed as shown in steps 1 to 7. The next step is to put the center in the daisy. This is accomplished by putting a large dot in the center with deep yellow icing. To give the daisy a lifelike effect, the center is then covered with yellow granulated sugar. Granulated sugar is colored by putting a small amount of paste color in the sugar and rubbing it in or mixing it in well with your hands. Moisten the tip of your finger, dip it in the yellow sugar and then touch the dot with your finger. This will deposit enough yellow sugar on the center and give the daisy a very lifelike look.

DAHLIA

o make the dahlia use a No. 103 tube and royal icing. Colors may be used as desired, red, yellow, white or a lovely deep purple. The cone should be stripped using the brush method that is described in Color Techniques. Stick a square of waxed paper on any flat nail. With the tube lying flat and slightly to the side, start the first petal from the outside of the nail easing off on the pressure until you come to the center as shown in Step 1. After this petal is completed, turn the nail slightly to finish the second petal. This procedure is repeated until the first row is finished. The second row is started about 1/16 of an inch from the first row. The narrow end of the tube is tipped up at a slight angle as shown in step 5. The last row is finished off in the same manner with the petals started slightly in from the following row and standing up a little higher—step 7. Yellow stamens are then placed in the center of the dahlia. The square of waxed paper is then slipped off the nail. These cake flowers must be made up ahead of time and allowed to dry.

APPLE BLOSSOM

This is another flower to be made in royal icing with the use of your No. 7 nail. Use a No. 104 tube filled with a delicate pink icing. Put a dot of icing on your nail and place the square of waxed paper on the nail. Tilt the cone in your right hand with the large end of the tube at a 45 degree angle directly in the center of the nail. As pressure is applied, move the tube out 1/8 of an inch turning the nail as the petal is being formed. See step 1. As you return to the starting point in making this first petal, ease off on the pressure and stop. Each petal is made in the same manner until five petals are formed, completing the apple blossom. The center is put in with a very fine tube. Slide the waxed paper off the nail and proceed with the next flower.

PETUNIA

A No. 104 tube is filled with a brilliant colored icing. A square of waxed paper is placed on a nail and the first petal is started at the center of the nail with the heavy end of the tube touching the nail and the small end standing out. As you apply pressure, start moving your tube out. With a slight back and forth motion, turn the nail slightly and bring the tube back to the center again. The back and forth motion produces the ruffled edge of the petal. Five petals are made in the same manner. Tiny bright yellow dots are used to complete the center of the petunia.

BRIAR ROSE

Because the petals are fairly large, the flower may be made up in buttercream, boiled or royal icing. Fill a large cone with icing using a No. 124 tube. A small mound of icing is first placed on the pan for practice. This is used as a base to work the petals around, shown in step one. With the heavy end of the tube touching the base and the small end standing out, apply light pressure. Now move the tube out approximately 1/8 of an inch, pivot the end of the tube slightly and come back to the starting point

relaxing pressure as shown in step 2. The second petal is started directly beside the first. Apply pressure, move the tube out, pivot the narrow end of the tube, relax pressure and come back. This procedure is continued until five petals are completed. Tiny yellow stamens are then placed in the center of the flower.

HALF CARNATION

In order to create the desired effect of broken petal tips, it is necessary to use a very dry icing. To make your icing dry, simply add powdered sugar to the particular icing that you are using. Fill a No. 104 tube with pink or red icing. For practice hold the cone with the large end of the tube against the pan at an angle of 45 degrees. Squeeze the cone lifting slowly about1/4 inch off the surface, jiggling the cone as you squeeze to achieve the wavy effect and jagged edge. Upon reaching a height of 1/4 of an inch, return to the original position against the surface easing the pressure as you return. Repeat the operation outlined above making petals to the left and right as shown in figures 1, 2 and 3 until you have a fan of five or six petals. After completing the fan of petals, go through the. same procedure, but this time work between and slightly above your first petals as shown in figures 5 and 6. This gives the flower a full rounded out effect.

FULL CARNATION

To make the full carnation, the petals are made in the same way as for the half carnation illustrated above. The only difference is that the full carnation is made on a No. 7 nail. The nail is revolved in your fingers while each petal is being made. A complete circle of petals is made. Then the center of the carnation is built up by filling up the spaces with the same type of petals until all spaces are filled, giving a full rounded effect. When making the full carnation for future use, cut 11/2 inch squares of waxed paper and stick on the nail with icing as previously explained. After completing the carnation, slide the waxed paper onto the pan.

WILD ROSE

Use a No. 104 tube. Stick a square of wax paper on your No. 7 nail. The first row of petals is started around the outside of the nail as shown in steps 1 to 4. The second row is started in the center and is moved out approximately 1/8 of an inch from the tip of the first row as shown in step 5. The last row is made in the same manner starting in the very center and is slightly smaller than the second row. Yellow stamens are used to finish the wild rose.

POPPY

ill a No. 104 tube cone with brilliant red icing. Stick a square of waxed paper on your No. 7 nail. Starting in the center of the nail, the heavy end of the tube is touching the nail with the small end standing out. Move the tube out about 1/4 of an inch with a series of sharp back and forth motions. Turn the nail slightly and come back with the tube, relaxing pressure. These back and forth motions give the poppy a fluted effect. This same procedure is followed in making the four large petals. Starting at the very middle of the first four petals, three more petals are made in the same manner. To give the poppy a lifelike effect, insert a bunch of black tipped paper stamens. There are two types of poppies—the 7 or 4 petaled flower.   Make whichever you desire.

PANSY

Insert a No. 104 tube in a medium sized cone. Using the brush method, dip a brush into the purple paste color. Make a 1/4 inch strip on the heavy side of the tube, and then, using the same method, dip the brush into the yellow paste coloring and put a ¼ inch strip up the narrow side of the tube. With a piece of waxed paper, on your No. 7 nail start your first petal. The petal is started from the center of the nail. As you squeeze and move out, a slight back and forth motion is maintained to give the petal a ruffled edge. Three large petals are placed in this manner as shown in step 3. For the next row of petals, start in between any two petals of the first row. Start your petal from the middle and as you move out continue the back and forth motion, turn the nail, relax pressure and come back. One more large petal at the top is completed in the same manner, and then, if you wish, you may paint a little face in the center. The pansy can be made in many variations of brilliant colors.

YELLOW JONQUIL

This flower is made with the No. 104 tube filled with brilliant yellow icing. A 2 inch square of waxed paper is stuck to your No. 7 nail. The petal is started directly in the middle of the nail. With an easy pressure, start moving the tube out to the end of the nail. Upon reaching the end of the nail, turn the nail slightly. This turning motion gives the proper width to your petal. Stop the turning motion and continue back to the center relaxing pressure as you go. In starting the second petal as shown in figure 2, be sure not to crowd this petal too close to the first one. Each petal is separate and is not pushed or crowded to the previous petal. When the six petals are made as shown in figure 6, after dipping your fingers into cornstarch the tips of the petals may be pinched to give them the pointed effect. The center of the jonquil is finished off with a small cone of deep yellow using a No. 3 tube for the tip. This is a bell-like center. It is completed by touching the tube to the center of the flower, applying pressure, and, as you move up, continue to apply pressure and let the center build up into a bell shape. This should be built up approximately 1/2 inch high. At the top of the bell-like center, move the tube in an up and down motion as you turn your nail. This will give the center a ruffled edge effect. Upon completing the flower, slide the waxpaper off the nail onto a pan and let the flower dry.

CALLA LTLY

The calla lily may be made with buttercream directly on the cake or may be made up ahead of time with royal icing to dry for future use. Using a No. 124 tube with white icing, start a slight curve with the tube squeezing as you move along. The heavy end should be touching the pan for practice and the narrow end standing up slightly.

The first step is a slight curve approximately 2 inches long as shown in step 1.  As you come to the top of the calla lily, you will encounter difficulty in pivoting the tube around the point and following the curve back down as shown in step 2. Coming down again, be sure to keep the tube right next to the upward stroke. This will eliminate an opening in the flower. A green stem and leaf are then piped on with a small cone, using a No. 67 tube for the leaf and a No. 3 tube for the stem. The yellow stamen in the center is piped on in yellow icing with a No. 3 tube.

POINSETTIA

To make the poinsettia the inside of the cone is brushed with a red paste color and the cone is filled with red icing. If the flowers are to be made in advance, a royal icing should be used. The advantage in making these flowers up in advance is that they can be made on a nail much faster than on the cake. Also, in placing the royal icing on your cake, the flowers may be tipped on the side giving a more lifelike effect. If you use a nail, cut 2 inch squares of waxed paper and stick them on the nail with a dot of icing. After the cake flowers are completed, slip the wax paper off. A No. 67 leaf tube

filled with slightly thinned down icing is used for the poinsettias. Starting in the middle of your nail, draw a long narrow leaf out relaxing pressure as you come to the 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 yellow icing is used to make the center of the poinsettia. This is completed by piping three small bell-like tips in the center of the poinsettia.

TEA ROSE

Using a No. 104 tube, fill a cone with royal icing. Stick 1 1/2 inch square of waxed paper on your nail with a dot of icing. To start the tea rose, place the cone directly over the nail and squeeze a dot of icing on the nail. Hold the heavy end of the tube to the nail with the narrow end up. With the tube in the center, start squeezing and turning the nail, steps 1 and 2. Continue turning the nail until you have completed two turns around the center as shown in step 3. After completing the bottom portion of the flower dome, go around the top portion in the same manner. The flower dome should stand approximately 1 inch high as shown in step 4. Then place three petals around the top. Starting half way down the dome with the large end of tube touching the dome, squeeze the tube gently and lift. While squeezing turn the nail in your left hand counter clockwise. The first three petals should cling,to the dome as shown in step 5. For the four outside petals, start at the very bottom with the large end of tube touching dome and the narrow end out. Move up about 1/4 inch from the top and come down on the other side rolling the tube as you go around. This gives the petals a roll back effect as shown in steps 6, 7, and 8.

LILY OF THE VALLEY

In making the Lily of the Valley use a royal icing that may be lifted up and worked into flower arrangements after drying. The two long leaves are made on waxed paper with a No. 67 leaf tube. The cone is filled with thinned down delicate green royal icing. The small white lilies may be worked directly on one of the leaves. A more lifelike effect is obtained by using a thin green cloth-covered wire cut to the proper length and and placed into the leaves as illustrated above. The lilies are then placed on the wire with a small cone of royal icing. These are made by a series of circular motions which simulate a tiny bell.

EASTER LILY

A one-ounce glass may be used for making this flower. Grease the glass heavily with lard or shortening to prevent sticking. One glass must be used for each flower. The Easter Lily takes about 24 hours to dry. Use a No. 67 leaf tube and fill the cone full with white royal icing that has been thinned down slightly. Hold the glass in the left hand and make a long leaf starting

at the bottom of the glass as shown in step 1. A heavy pressure is used at the base of the leaf, relaxing pressure as you move out toward the tip. Follow steps 2 and 3 making two or more leaves dividing the nail into three sections. The next three leaves are placed between the first. When starting the last three leaves, begin half way up the glass. If you have trouble getting the leaves to come off to a point, the icing isn't quite thin enough or you are not relaxing pressure gradually as you complete the leaf. Four or five yellow stamens are then piped into the center of the flower. When removing the cake flowers from the glass, heat the glass slightly to melt the grease.

AMERICAN BEAUTY ROSE

To construct the base of the rose, the cone is held in the right hand with the small end of the tube pointing up and toward the center of the nail. Continue squeezing the cone and turning the nail until you have a fairly wide base. Another dome is then started directly on top of the first dome. This is the proper position and angle of the tube when making the three small petals around the top portion of the dome which completes the bud.

This is the position of the tube when making the second five petals directly under the bud. The petals stand out slightly. To do this the tube must stand out slightly as illustrated.

The last row of petals must stand out. This is accomplished by simply turning the tube out more to the side.

AMERICAN BEAUTY ROSE

As the name implies this is truly an American Beauty and when properly made the rose is the loveliest flower made with the tube. Make this flower with a No. 124 rose tube that has a straight edge and permits control of the "roll" at the petal's edge. Buttercream, royal or boiled icing may be used. Be sure it is stiff enough so that the petals stand up. Strip the cone by using a spatula-knife and pink icing. Start the strips at the base of the tube at the wide opening. Continue it up through the cone. Fill the remainder of the cone with white icing. This gives you a natural two-tone rose effect. Stick a small piece of waxed paper on the head of nail. After the flower is completed slide the paper off the nail onto a pan. With this method as many cake flowers as desired may be made using one nail. The first step is to construct the base with a small dome of icing about 1 1/2 inches high. The nail should be turned in a counter clockwise motion. The cone is held in the right hand with the small end of the tube pointing up and slightly toward the center of the nail. Start squeezing the cone and turning the nail. Continue squeezing and turning until you have a fairly wide base. Another dome is then started directly on top of the first dome. Three small petals are then placed around the top part of the dome which completes the bud or top portion of the rose. The next five petals are placed on slightly under the bud and stand out a little more than the petals of the bud. In placing these petals make sure to overlap each one slightly. To complete the last row start at the very bottom of the base. Squeezing while you turn the nail
in a coordinated motion, lift the tube slightly and then return to the bottom of the base. Continue the petals all the way around the bottom of the dome completing the flower. Here are some common mistakes in making the American Beauty Rose. First: Making the rose too flat. This results when the dome or base of the petals is not high enough or when each row of petals is not started below the preceding row.

Second: The petals are too tight. This is caused by holding the tube in toward the dome.

Third: Petals are flat looking, caused by holding the tube to the side or away from the dome or base.

Fourth: Wavy petals. Squeezing the bag too heavily or turning the nail too slowly will result in this. It is evident why the rose is a difficult flower to execute properly. Have patience and practice it diligently.

ORCHID

The Orchid is by far the most beautiful and delicate of all the cake flowers. Seldom will you see an orchid made with a tube. We have always made them in pulled sugar or gumpaste and believe this is the first time this has been illustrated using only a No. 124 tube. Because the orchid is made in six sections and then put together, it must be made of royal icing. Strip one side of a large cone with purple paste color using the brush method described in Color Technique. Fill the remainder of the cone with a delicate purple icing. Using a No. 124 tube follow the procedure in step 2 to make the large outside petals. These are made on waxed paper with the large side of the tube touching the paper. The tube is moved up on one side about two inches and then brought down on the other side while maintaining a back and forth motion to create an uneven edge on the outside of the petal Two of these petals must be made for each orchid After making a total of 20 of them in a row, lay the waxed paper over a long roll of about an inch in diameter to give the petals a curved effect. The long narrow petals are made in the same manner. There are three to each orchid and 30 should be made on a sheet. In making these petals, an even steady pressure must be maintained while moving the tube along. These are placed over a long roll in the same manner as the first petals. The most difficult part of the orchid is making the center which has a sort of inverted cone shape, shown in step 1. This is the main section of the orchid. To make the center, a waxed paper cone approximately four inches high and two inches at the base should be constructed. It is held in a down position and the first part of the center petal is started from the rear of the cone about half way up. After the first half of the petal is completed, turn the cone around and start the second half. As the tube is moved down to the bottom of the cone, a slight back and forth motion must be maintained to create an uneven effect. After working around the cone, the opening in the back must be filled in by simply squeezing and moving the tube over it. The rough area can be smoothed out by dipping the fore-finger in water and running it over the back of the rough area. To store for drying, place the cone over a small bottle such as a pop bottle. This allows the air to dry and harden the petal in about 24 hours. Make ten center petals in this manner. To assemble the orchid, a small amount of royal icing is piped on waxed paper or directly on the cake. The center of the orchid (the part made around the cone) is placed into the mound standing upright. The two larger petals are placed slightly to the front. Then the three narrower petals are put in place finishing the flower.

LEAVES

aking a leaf properly is as important as making most of your cake flowers. The essential part of making a leaf is to have the icing at the proper consistency. It must be thinned down so it may be drawn out to a point. All the leaves illustrated on this page were made with a No. 67 tube.

The very tiny leaves in the first row are made by touching the pan, for practice, applying a small amount of pressure. At half way mark move the tube along discontinuing pressure and lifting away from the pan. This will draw a tiny leaf out to a point, as illustrated.

The second row of leaves are slightly larger and have a ruffled edge effect. This is obtained by touching the leaf tube to your pan at a 45 degree angle. Apply pressure and as you squeeze move the tube back and forth in a steady even motion diminishing pressure as you come to the tip of your leaf. Discontinue pressure and continue moving out, thus pulling the leaf off to a point. The third row of leaves are made in the same manner and with the same tube except they are slightly larger and are to be used on a flower such as the dahlia. For this larger leaf the same procedure was followed except a more pronounced back and forth motion is used as you apply pressure. As you continue to apply pressure this leaf is built up and as you move along coming to the point the pressure is diminished. Finally relax pressure altogether and move away, thus breaking the leaf off to a point.

The first three leaves are a simulated holly leaf. This is made by first making a regular leaf with your No. 67 leaf tube. To obtain the pointed effect on the edges of the leaves, a small cone with a No. 3 tube is filled with thinned down icing. The cone is placed into the side of the leaf. A small amount of pressure is applied to the cone and as you move away discontinue pressure, thus forming the points on the leaf. The three other leaf variations in this row were formed by simply working three or more leaves into a pattern as illustrated.

The above illustrates a few variations of leaves. The first leaf is the leaf we use for lily of the valley, yellow jonquil, or any other long narrow leaf. To make a leaf such as this, a No. 67 leaf tube was used. As you apply pressure the tube is tipped slightly to one side. By moving off at an angle the tube tipped to the side—the pressure is first built up and then diminished as you move the tube along. Finally discontinuing pressure altogether continue moving, thus breaking the leaf off to a point.

The third step illustrates small tiny leaves being worked off a long leaf. These tiny leaves are formed by simply squeezing and touching the pan, for practice. The fourth step in the last row shows three small leaves worked into a stem. The leaves are first piped on as explained above and the stems are worked into the leaves with the use of a No. 3 tube.

The fern in the right hand corner was made by cutting the cone in the following manner. Make a small paper cone with a very small point. Fill the cone up with green icing and force the icing down to the base of the cone. Squeeze the cone together and cut the tip off to a point. See illustration under cutting Fern tip. We suggest you practice an entire pan of leaves before placing them along with other cake flowers.

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