Ingredients
Products
Step 1
Combine multiple muffins together decorayou to get a "Bouquet" effect.
Step 2
To make an Anemone, position the bag at 90 ° and with the croissant n ° 234 make the center of the flower. With the petal croissant and the bag at 45 °, press the buttons while simultaneously turning the pin until half a turn. Repeat the operation by overlapping the starting and arrival points of the various petals. Complete the decoration by creating multiple rows of overlapping petals.
Step 3
To make simple flowers, position the bag at 90 °, so that it is perpendicular to the work surface, apply pressure, pull upwards and with a firm movement let go of pressure.
Step 4
For the Turned Flowers, position the bag at 90 ° and while applying pressure, turn your hand lightly so that it makes a half turn. Release the pressure and lift the bag with a firm movement.
Step 5
For a Peach Blossom, place the bag at 45 ° and place the widest part of the petal cornet in the center of the pin. Apply pressure and rotate the pin at the same time to create a curved petal. Repeat the operation always starting from the center of the pin in order to create 5 slightly overlapping petals. To complete the flower, draw small dots of different colors in the center of the flower with the smooth round horn.
Step 6
For the Narcissus, place the bag at 45 ° on the pin with the long side of the petal cornet facing down and just raised. Apply constant pressure to the bag and simultaneously rotate the pin to form 6 petals. Dip your fingers in a little cornstarch or powdered sugar and pinch the petals on the ends to create a pointed effect. With the smooth round croissant he draws the corolla of the narcissus; start from the center of the flower and make three overlapping circles. Create the pistil with a strip.
Step 7
For the Margherita, tilt the bag at 45 ° with respect to the pin and with the large part of the petal cornet facing downwards, start drawing 11 petals. Proceed starting from the outside of the pin until you get to the center, so that all the petals converge. With the smooth round horn it creates the center.
Step 8
For the Pansé, create a strip of color inside the pastry bag with a brush and fill with ice. Position the petal cornet so that the narrowest part coincides and is perfectly perpendicular to the color strip. With the 45 ° bag placed in the center of the pin and the croissant with the long side facing downwards, it begins to form 2 curved petals. Place the croissant at the base of them and turning the pin creates a small wavy petal. Now make 2 more overlapping petals. Let it dry and draw the center with a brush.
Step 9
With the Decortwist make some stalks of green sugar paste and complete the decoration with a delicate pink bow. Apply the techniques illustrated directly on the muffin and with the leaf croissant n ° 352 finish the details by creating realistic leaves.
