Just like a professional pastry chef, you can learn to construct beautiful, edible icing roses to make elegant-looking cakes at home.
Step 1: Fill and close your pastry bag Insert the rose tip into the pastry bag and fill the pastry bag half full of icing. Then fold the open end of the pastry bag over like a shirt cuff and twist the bag to close it.
Step 2: Make the rosebud's center Hold the rose nail between the thumb and first finger of your weak hand with the platter end facing up. Hold the pastry bag at the top in the palm of your favored hand and place the wide end of the rose tip at the center of the head of the rose nail and squeeze the pastry bag, simultaneously twirling the rose nail and slowly moving the rose tip upward and away from the nail, creating a cone on the center of the rose nail's head.
Step 3: Make the inner petals Hold the rose tip at the same angle, starting about halfway up your initial cone, to make three arches for your inner petals. Make your first arch, twirling the rose nail, and then start your second arch at the middle of the first arch and the third at the center of the second.
TIP: You can make two-tone roses by changing the color of your frosting to make the inner and outer petals.
Step 4: Make the center petals Turn the pastry bag around so that the narrow end is at the bottom. Place the tip at the middle of one of the inner petal arches and start a series of five smaller arches, each one starting at the middle of the previous one.
Step 5: Make the outer petals Construct a final series of seven arches to form the outer petals, each one overlapping the last.
Step 6: Remove the rosebud from the rose nail Slide a knife under the rose and transfer it to a piece of wax paper to dry or add it to a cake or cupcake for a lovely and delicate decoration.
FACT: Rose fossils from 32 million years ago have been found in Oregon.