| 1 |
Fill the piping bag, fitted with the curved rose tip, with whipped dark pink cream. |
| 2 |
Start by piping a small blob of icing right in the centre of the cupcake. Hold the icing bag to the side of the blob but mostly above it and position the tip with the widest part down. |
| 3 |
Pipe a circle around the centre blob. |
| 4 |
With the widest part still down, pipe petals by creating overlapping strips of cream around the piped circle, slightly lifting in the centre to create an arched shape. |
| 5 |
The first few rounds will have 3 or 4 petals, and as you reach the outside, more petals should be added. |
| 6 |
Pipe two leaves on the side. |
