1. Position the tip onto the top of the nail, with the wide end touching the nail. The tip should be angling inward.
2. The key to using the flower nail is to synchronize your hand movements. You need to squeeze the frosting out of the bag at a steady rate and move the piping bag while also turning the nail slightly in the opposite direction. Apply gentle pressure on the bag and squeeze out the frosting in a slow continual stream, spinning the nail in one full circle to produce a cone shape that is wide on the outside, tapering to a fine point on the inside. This is the center of your rose.