You will need:

Edibles:

Equipment:

• Wilton icing colours: Christmas red, buttercup yellow.
• Wilton meringue powder
• 600g (2½ cups) royal icing recipe

• Wilton leaf decorating tip 352
• Wilton round decorating tips 2, 5
• Wilton lily nail set 4cm (1 5/8in) nail used
• foil squares
• Wilton disposable decorating bags

1

Line a 4cm (15/8 in) lily nail with 7.6 x 7.6cm (3 x 3 in) foil square, pressing no more than halfway into the cup. Prepare medium consistency royal icing according to directions on meringue package. Tint a small portion of royal icing yellow; tint the remaining icing red. Fit decorating bag with leaf decorating tip 352 and fill 1/2 full or less with red petal colour icing. Fit second decorating bag with round decorating tip 2 and fill 1/4 full or less with yellow icing.

2

Hold the decorating bag with red icing at a 45° angle at 3:00 (9:00 for left-handed decorators) with the tip in the centre of the nail lightly touching the foil at the centre, the points of the tip lined up vertically. Squeeze with firm pressure, pulling petal up to the edge of foil cup; decrease pressure as you reach the edge of the nail. Stop pressure and pull tip away, drawing petal to a point.

3

Turn nail 1/3 of a rotation and pipe another petal the same as the first one. The two petals will form a V. Turn nail 1/3 of a rotation and pipe a third petal the same as the previous two, forming a Y. Repeat to pipe three more petals between the open spaces of the first three petals. Pipe six shorter leaf-shaped petals on top of and between the larger ones.

4

For the centre, hold decorating bag with yellow icing at a 90° angle to the flower centre inside the flower nail. Pipe a cluster of tip 2 dots in the centre. Carefully remove foil from lily nail. Let dry until set, at least 24 hours.