GORGEOUS Garlands

摘要

1. Fitted with a Wilton tip #406, fill one side of a piping bag with white buttercream and the other side with peach-tinted buttercream. Place a square of parchment onto the flower nail, and then with the sharp side of the tip facing inward, hold the bag at a 45-degree angle and squeeze. Move the tip along the surface toward you while simultaneously moving the flower nail so the buttercream fans out to form a circle. 2. Repeat three or four times on top of the fanned petal, each time piping a little away from the previous petal to resemble a bud. Deepa notes: Make sure to keep the tip clean by wiping to prevent build-up; this will result in cleaner flowers. 3. Fit a piping bag with a Wilton tip #103 and gooseberry green buttercream. Pipe on the outside of the petal in an upward and downward motion to resemble a sepal. Deepa notes: Pipe several buds and place them onto a sheet tray before refrigerating until firm.