Fit the decorating bag with tip 104 and fill 1/2 full with medium consistency royal icing. Hold the bag at 45° at 3:00 (9:00) and hold the wide end of tip lightly touching flower nail center, narrow end pointing out and raised 1/4 inch above nail surface.
Pipe two back petals, squeezing and moving tip out to edge of nail. Turn nail slowly while squeezing, relax pressure as you return to nail center. Repeat to form second back petal. Use the same sequence to add two shorter petals atop the first two.
Squeeze out a base petal that equals the width of the back petals, using a back and forth hand motion for a ruffled effect. Use a fine artist´s brush to paint thinned icing color veins, edging and highlights to flower after it has dried. Add tip 1 string loop centers.