Hold decorating bag straight up in one hand, the flower nail in the other hand. End of tip should be slightly above the center of the flower nail.
Using firm, steady pressure, squeeze out a heavy base of icing, keeping end of the tip buried in it as you squeeze.
Start to lift tip higher and decrease pressure when base fills out the smallest circle on the template. Stop pressure, pull up and lift away.
Rose Base should be 1 1/2 times as high as the opening of tip 104..
Position bag so wide end of tip is down and the narrow end is tilted in toward Rose Base. Insert tip into Rose Base about halfway from the top. Squeeze bag, rotate Flower Nail and move tip up until the ribbon of icing overlaps itself at the top of the Rose Base. Move tip down to the bottom of base. Stop, lift tip away.
First row, position bag so wide end of tip is down and touching base at or slightly below midpoint, narrow end straight up. While squeezing, turn nail one full rotation. Stop pressure, lift tip away.
Second row, position bag so wide end of tip is down and touching base directly beneath the first petal, narrow end angled out slightly. While squeezing, turn nail one full rotation. Stop pressure, lift tip away.
Third and Fourth Rows, repeat same as Second Row, adjusting the narrow end out a little farther each time.