1. Fill the piping bag with a batch of buttercream until it is about 1/3 full.

2. Hold the piping bag on one hand and hold the flower nail between your fingers and the thumb of another hand. Squeeze out a wide blob onto the nail and this blob will be the base of your rose. Hold your tip straight up and down with the narrow end of the tip up, squeeze and turn the nail counterclockwise, this will create a bud of your rose.

3. Now make the first row of petals. Starting from where the bud finishes off, squeeze out the buttercream while turning the nail counterclockwise and move the tip up with higher pressure before moving the tip down with less pressure in an arch.

4. Once you are happy with the blooming piped flower, lift the rose off the nail onto the cake with a pair of kitchen shears.

5. Angela Mo, the master of Korean piped flower cake suggests the beginners to start with piping a rose. Some simple tricks to pipe a nice flower include well coordination between both hands, consistency in both speed and pressure. 

6. You can get a smaller tip to make some leafs. Gently wiggle the tip forward and backward in tiny movements to build up ruffles.