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Step 8
Load a parchment bag with tip #104 and stripe it with purple icing color, being sure the stripe is aligned with the wide end of the tip. Fill the bag with pale-yellow buttercream. Repeat the piping process from step 7 to pipe two petals—slightly smaller then the first pair—directly on top of the purple petals.
Pipe the fifth petal by holding the bag at a 45-degree angle to the mound, with the end of the bag at 3 o'clock. This petal should fill the remaining half of the nail. Touch the wide end of the tip to the mound, while tipping the narrow end up 1/8 inch over the surface of the mound. Slowly turn the nail counterclockwise (clockwise for lefties) and squeeze the bag. While moving the tip toward the outer edge of the nail, make a zigzag motion with your wrist to give the petal a ruffled look. As the petal is completed, relax the pressure and move your wrist, raising the bag up to a 90-degree angle before lifting and releasing pressure.
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