1, squeeze the axis of the flower in the center of the needle with a rose mouth.

2. Put the tip of the flower nozzle up and the big head down.

3. Gently put it on the flower heart, squeeze out the arc with your right hand, and only make a circle of petals on the first floor.

Turn the needle counterclockwise with your left hand.

5. Always keep the flower mouth clean when squeezing flowers, and make three petals on the second floor.

6. The first sheet covers the gap of the first layer.

7. Repeat the same technique and squeeze the second and third petals at the same distance.

8. Make five petals on the third floor. The first piece should be squeezed from the middle of the petals from bottom to top in an arc-shaped way.

9. After squeezing the third layer, squeeze a circle of bean paste at the edge of the petals to shape.

10, put in the refrigerator and freeze until the ice is hard.

1 1. Squeeze the bean paste in the middle of the cupcake.

12, drawn as an arc.

13. After decorating five roses into a circle, squeeze a little red bean paste in the middle.

14. Squeeze small leaves between flowers with a toothed nozzle.

15, little rose decorated cake.

Summary: This method is to paste the flowers with paste, hold the stick in your left hand and hold the bag in your right hand. Roses can be divided into four layers. The first layer is the flower heart, and the right hand directly squeezes a wrapped petal. Turn the stick with your left hand and squeeze the cream with your right hand. The second layer can squeeze three petals and wrap them evenly, and the third layer can squeeze four petals, which is also an average of four petals. Each petal starts from half of the previous petal. Squeeze 5 petals on the fourth floor, and squeeze one circle on average.