Instructions

1. Cut a square of foil with scissors so it overhangs the lily nail by 1 inch.

2. Place the foil square on the center of the bottom part of the lily nail.

3. Insert the top part of the lily nail to push down the foil, and then remove the top and set it to the side.

4. Screw decorator tip number 68 on the bag of icing. It should fit snugly in place over the coupler ring. Tip 68 is a leaf tip, so it is flat with small ridges.

5. Hold the bag at a 45-degree angle above the foil-covered lily nail, and squeeze, laying the icing from the center of the nail to 1/2 inch outside its edge.

6. Repeat this process until you have created six overlapping petals.

7. Unscrew tip number 68, and screw on tip number 14. Tip 14 has a small star-shaped opening on the end.

8. Place the tip into the center of the petals, and press to form a star in the middle of the flower.

9. Remove the stamens from the bag they came in, and insert them into the center of the lily.

10. Allow the flower to harden slightly before removing the foil and lily from the lily nail. The amount of time to harden depends on the consistency of the frosting. Gently remove the foil backing before mounting the flower on the cake.