Rosette

The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Rosettes make wonderful borders and single rosettes are also used as candleholders on top of a cake.

Step 1: Use Tip 16

Fit the decorating bag with tip 16 and fill 1/2 full with medium consistency icing. Hold the bag and tip at 90° angle slightly above the surface of your cake.

Step 2: Form Star

Squeeze out icing to form a star.

Step 3: Rotate

Without releasing pressure, raise tip slightly as you drop a line of icing on the top of the star in a complete rotation, starting at 9:00 (right-handed) or 3:00 (left-handed), moving to 12:00, then to 3:00 (right-handed) or 9:00 (left-handed) and 6:00.

Step 4: Complete Rotation

Stop pressure and continue to move the tip back to 9:00 (right-handed) or 3:00 (left-handed) to complete the rotation.

Step 5: Lift

Lift tip away.

Step 6: Rosette Border

To make the rosette border, simply make a line of uniform rosettes, touching on another.