Imprint shape on freshly-rolled fondant (or on your covered cake), using a Cut-Out or cookie cutter.
Thin royal or buttercream icing with Piping Gel. Using tip 2, outline shape. For large designs, outline one section of the design, brush out lines following step 3, then continue with the next design section.
Before each outline can dry, immediately brush out lines of icing toward center of pattern area with damp brush. Work in quick, short strokes. Clean brush with water after brushing each flower to create distinct lines of icing.
Pipe tip 2 dot centers for flowers.