Things you will need
Stiff Royal Icing - I used a packet of Royal icing with a little water
Gel Food colouring
Tooth pick
No 13 Star tip Nozzle (14 – 16 Nozzle can also be used)
No 65 leaf tip
Parchment paper
Baking tray
icing bags
cling film
Method
Take your royal icing and put them into small bowls, cover each with cling film against the icing so that it does not dry out.
Then put in Gel Colours, and mix well or cut a piece of cling film put some royal icing on to it and then take a tooth pick and mix in the colouring of your choice. You can either mix it with a spoon and then fold the ends over and twist the cling foil together, like a toffee. Then put your star nozzle 13 into a piping bag and cut one end of your sausage like roll of royal icing and drop in to your icing bag. It is very easy then to press out the icing without soiling the outer bag. This is a small size rose, for larger use star nozzle No 16. Squeeze and basically make a swirl and swirl the icing up and over. Sometimes you end up with a little point where the tip finished off, take a toothpick and gently press it so it attaches to the side of the rose.
If you use nozzle no.16 you get slightly larger rose.
Once the roses have dried you can use a nozzle No 65 to pipe in leaves and attach to the rose
The roses can range is size from very small to huge depending on the tip you use.
These roses once dried can be kept for a long time in an airtight tin away from sunlight and used to decorate cakes and desserts.
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