The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.


Step 1

Fit the decorating bag with Open Star Decorating 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

Squeeze out icing to form a star. Without releasing pressure, move the tip in a tight complete rotation, starting at 9:00 (3:00 for lefties), moving to 12:00.

Step 3

Without releasing pressure, continue to drop the line of icing to 3:00 (right-handed) or 9:00 (left-handed) and 6:00.

Step 4

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

The Public Television cake decorating show providing easy projects for special celebrations. Not intended to replace instructional classes.