To make this royal icing flower you will need:
- Stiff consistency royal icing in one or two shades of yellow (or any other color)
- A star piping tip (I used PME #8)
- A flower nail (I used Wilton #7)
- A pair of food safe tweezers
- Wax paper cut into small squares
Prepare your royal icing according to the directions of your favorite royal icing recipe. Color your icing using gel food coloring and load it into a decorating bag. To add a shaded effect to your flowers, load two different shades of icing into the same decorating bag.
When you're ready to begin piping your flowers, add a square of wax paper to your flower nail, sticking it in place with a touch of icing or double-sided tape. Start by piping a small circle in the center. Then, beginning at the edge of the piped circle, apply pressure to your piping bag and pull outward releasing the pressure as you get to the edge of your flower nail. Releasing the pressure as you continue to pull outward creates the pointed edge of each petal. Continue around the circle repeating this process until you have a complete circle of petals.Create a second layer of petals by repeating the process on top of and slightly offset from the first layer of petals. While the icing is still wet, use your tweezers to add black sugar pearls to the center of your flower.
Gently remove the wax paper from your flower nail and set your icing flower aside until it is completely dry. I like to lay my icing flowers out on a cookie sheet overnight protected by a mesh food cover.