Squeezing flowers "only needs one skill" you master ma ?

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Squeezing method of cream rose and simple flower type:

1． Apply a little cream to the pegs and glue the pre-cut square-shaped oil paper to the pegs.

2. Squeeze out a core with a small round mouth nozzle.

3． The rose beak has a large head (wide end) on top and squeezes the first petals around the core to the left.

4． While squeezing, turn the mounting nails with your left hand.

5． Until the core is wrapped.

6． Squeeze the first petals.



7． After squeezing the petals, wipe the remaining cream around the spout on a clean cloth.

8． The mouth squeezes out the second petal from left to right, and the middle of the second petal wraps around the notch of the first petal.

9． The beginning of the third petal begins in the middle of the second petal and ends at the beginning of the second petal.

10． The fourth petal begins in the middle of the third petal until it envelops the notch of the third petal.

11． Starting with the fifth petal, it is squeezed from the middle of the previous petal, and the width of the petal is shorter than the previous petal. Until the flowers are squeezed to their satisfactory size.

12． The squeezed roses are placed on a plate with scissors and oil paper, and stored together in the refrigerator refrigerator.

Once it hardens, it can be placed on the cake for garnish.

Remember to pay attention to the small stones. Thanks for watching.