Prepare Frosting

1. Make flowers using a decorator icing. Buy an icing mix or make your own from scratch.

2. Separate your white frosting into smaller bowls. Use frosting tint to make different colors of frosting.

3. Attach a coupler to each of your piping bags. Fill each bag with a different colored frosting.

Rosebud

1. Fit your coupler and bag with decorator tip number 104. Hold the nail straight up and down. Touch the wide end of the tip to the top half of the nail. Squeeze out frosting and pull the tip straight back towards your body. Turn the tip slightly to make the frosting fan out in a petal shape. Release the pressure and pull the tip up off the nail to form the center of the bud.

2. Place the tip to the right of the frosting bud. Squeeze and pull the tip down towards your body, along the side of the center cone. Turn the tip slightly so that the new frosting overlaps the first part of the rosebud. Release the pressure and lift up the tip.

3. Repeat Step 2 but on the other side of the rosebud. Repeat, alternating sides, until your rose is as large as you'd like.

4. Use toothpicks to carefully remove the flower from the nail. Get the nail as close to the cake as possible to where you want to place the flower and slide it off the nail and into place. Do not try to carry the frosting flowers too far or they could fall and be ruined.

5. Use a piping bag fit with tip number 3 to form a stem. Place the tip at the base of the flower. Apply pressure to the frosting bag. Gradually move the tip down, releasing the pressure at the same time to make the stem narrow as you go down.

Sweet Pea

1. Fit a coupler with tip number 104. Hold the nail straight up and down. Make the center petal by holding the piping bag at a 45-degree angle. Touch the wide end of the tip to the flower nail. Squeeze out frosting and turn the tip to make a cup shaped petal.

2. Place the tip just to the left and just below the top of the center petal. Squeeze the icing out while pulling the tip straight back toward you. Turn the tip to the right to cover the base of the center petal.

3. Touch the wide part of the tip to the bottom right edge of the center petal. Point the narrow end of the tip up and out to the left. Squeeze the frosting and lift the tip slightly. Release the pressure. Pull the tip away.

4. Use toothpicks to carefully remove the flower from the nail. Get the nail as close to the cake as possible where you want to place the flower and slide it off the nail and into place. Do not try to carry the frosting flowers too far as they could fall and be ruined.

5. Use the number 3 tip to make a stem using the same method as for the rose bud.

Fondant Flowers

1. Use fondant for the easiest flowers with which you can decorate your cake. Buy pre-made fondant.

2. Unroll the fondant. Use small, flower shaped cookie cutters to cut out flower shapes.
   Use varying sizes of cookie cutters to add depth and dimension to your flower decorations.

3. Take skewers and roll just the edges of the flowers to make curled petals.

4. Place the flowers on a wax-lined cookie sheet and put them in the fridge until you are ready to add them to the cake.