Tips: 67, 2, 81, 1 
Icing: Medium consistency; white for flower; thin consistency green for leaf, stems and
stamens 
Position:
Bag: 45° angle at 3:00 (9:00) for leaf and stems; 30° angle at 4:30 (7:30) for flower 
Tips: 67 for leaf; slightly touching decorating surface
2 for stems; slightly touching decorating surface
81 for flower; tip above decorating surface
1 for stamens; lightly touching inside of flower 
Leaf
1. Using tip 67, press out icing, letting it build up slightly for a broad width. Move upward, curve to right and gradually stop pressure to bring leaf to a point.

Stems
2. Add tip 2 stem along center of leaf, moving off to an angle. Pipe short green secondary stems outward from the main stem.

Flowers
3. Using tip 81, squeeze with light pressure ABOVE surface with inner curve of tip facing you. Press out a curve of icing and continue squeezing until a tiny bell shape is formed. Stop pressure. Lightly touch tip to surface, give an additional quick squeeze, stop and lift away. Add two tip 1 stamens to center.