Icing Nails: 4cm Cupped Nail

Description

Icing nails are used to create perfectly sized icing flowers for cake decoration.

The key to using the flower nail is to synchronise your hand movements.

You need to squeeze the frosting out of the bag at a steady rate and move the piping bag while also turning the nail slightly.

Apply gentle pressure on the bag and squeeze out a small arc of frosting, moving the bag in a slight circular motion to create a “petal” shape that is broader on the outside and narrows to a point in the middle.

While you are squeezing and moving the bag, twist the rose nail slightly in the opposite direction so that when you finish making one petal, your pastry bag is in the same position as when you started.