How to Make Royal Icing Flowers

Written by christell york
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Royal icing dries hard and smooth with a matt finished and is used to make borders and decorations for cakes, cupcakes and cookies. A number of flowers can be created using royal icing, including flat or 3-D flowers. Flowers must have an opportunity to harden before being placed as decorations. The amount of time required to dry will vary depending on the type of flower you create.

Skill level:

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Things you need

  • Decorating tip 5
  • Decorating tip 104
  • Scissors
  • Disposable decorating bags
  • Flower nail No. 7
  • Decorating coupler
  • Double-sided tape
  • Waxed paper
  • Food colour
  • Toothpicks
  • Spatula

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  1. 1

    Remove the ring from the coupler and insert the coupler into the empty bag. Push the coupler as far down the bag as possible without tearing the bag. The coupler (see Resources) is a white plastic insert with a white ring on the inside.

  2. 2

    Open the scissors. Rub one of the scissor legs across the bottom of the bag just below the screw marks on the coupler. Continue to rub the scissors around the entire coupler so that it cuts the tip off the disposable bag. Make one bag for each tip.

  3. 3

    Place each decorating tip onto a bag and screw the coupler rings onto the coupler and continue to screw until they are securely in place.

  4. 4

    Separate the icing into two or more bowls. Use a bowl for every colour of icing you would like to use.

  5. 5

    Place the toothpick in the food colouring and remove, and place the toothpick in the icing. Stir the icing with the spatula to mix the colouring. If you would like a darker colour, place a clean toothpick in the food colouring and into the icing and stir until you achieve the colour you desire.

  6. 6

    Place each colour of icing in a separate bag and close each bag by twisting the open end.

  7. 7

    Cut the waxed paper into squares big enough to cover the flower nail (see Resources) and affix to the flower nail with tape.

  8. 8

    Pick up the bag with tip size 104 on it on the outer edge of the flower nail and gently squeeze until icing comes out the tip.

  9. 9

    Squeeze the bag and move it inward to the centre of the nail. Release the pressure from the bag and lift it from the nail. Turn the nail slightly and perform the step again, making 12 more similar petals for the flower.

  10. 10

    Place a dot in the centre of the nail where the petals meet using tip 5. Remove the flower from the flower nail and allow to dry for 20 minutes.

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