Step 1

Place the large twist tube into the bag and three quarters fill with buttercream. Hold the tube upright just slightly above the surface.

Step 2

Begin to squeeze out the buttercream until a floral shape is created. Stop squeezing and lift the bag away in an upright position.

To create a decorative variation, hold the tube in position and twist the bag a quarter turn as you squeeze out the buttercream.

Step 3

Use the small twist tube in the same way and pipe daisy type flowers onto mini cupcakes and biscuits or directly into the centre of the large piped flower.

Step 1

Smooth green coloured buttercream across a cupcake to give a flat sealed surface.

Step 2

Place a JEM NZ104 tube into a bag with buttercream and with the wide end facing outwards, position it at a slight angle just above the surface. Squeeze out a little icing, push slightly forward and then pull the tube towards the cupcake centre to form a petal shape.

Begin at the outside edge and continue around in a circle, overlap each layer until the cupcake centre is reached. Finish with a nonpareils or pearls of own choice.