Prepare a bag with tip 104 with stiff consistency buttercream icing.
Prepare a bag with tip 3 and green colored thin consistency icing, with Piping Gel added.
Hold decorating bag at 45° at 6:00 for center petal and calyx, 45° at 4:30 for left petal, 45° at 7:30 for right petal. The tip is with the wide end touching surface, narrow end straight up.
Squeeze the bag and lift the tip slightly off the surface (about 1/4 inch) as the icing curls. Continue to squeeze without changing position. Stop squeezing, and return the tip to the surface. Pull tip away. 2.
Position your bag slightly to the left of the center petal. Follow the same procedure as you did for the center petal—squeeze, and while the petal curls, lift the tip, relaxing your pressure and lowering the tip back to the surface before pulling away. Repeat for the right side petal, holding the tip to the right of the center petal.
Make the calyx with tip 3: Squeeze, letting the icing build up. Slowly draw the tip toward you, relaxing the pressure as you move away from the flower. Stop and pull out and away.