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How to Make An Icing Rose

With the correct equipment, and some practice, you can decorate a cake with icing roses as shapely as any that came from a professional baker.  Note that an icing rose is not made directly on the cake but on the flat head of a hand-held device called a flower nail. To form each part of the rose, you must squeese the icing onto the flower nail through a pastry bag fitted with a No. 125 decorative rose tube.   The bag, a can be made of paper, plastic or cloth is open at both ends; the tube, whick skips into the bag, is a smaller metal cone endeing in a patered slot.   The steps are outline below. For each rose squeeze a dot of icing onto the head of a No. 2 flower nail.  Press a  1/2 inch square of wax paper ofver the dot; the icing will hold it. Hold the broad end of the tip of a No. 125 rose tube at the center of the nail.  Rotate the nail clockwise and squeeze out enough icing to form a small cone. Rotating the nail slowly as you work, squeeze out a second icing cone about halfway up the sides of the first cone.  Wipe the tip of the tube after each step. To shape the small petals at the center hold the end of the tube horizontal to the wax paper and squeeze three over lapping bands of icing around the second cone. Squeeze out a second row of three petals just below the first row, turning the tube away from the cone as you work so the petals stand out slightly.  Complete the rose with four large petals.  Place the tube almost parellel to the paper; lift the tube up and out so the each petal curves away from the rose. You are free to use this article or link to it.  Please link back to this site using the linking code below: <A href="http://www.bigmamasrecipes.com">Big Mama's Recipes</A>...Recipes for all Occasions &amp; Catagories

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