First soften the icing paste by shortly kneading it.

Roll it into a long thin cylinder (1 cm and 25 cm long) and put it at the edge of the working surface.

Flatten the cylinder by softly pushing your thumb in over the entire length. It must stick slightly to the working surface.

Flatten it by sliding with the side of a knife over the surface. Make sure it is thinner at the side closest to the edge of the working surface.

Cut loose from the surface and put in the middle of the table. Roll with a ribbed rolling pin over the entire length of the thinnest side (no further than 1 to 1,5 cm) to make a lined decor. Give the lined decor stroke a small cut every 10 cm. This side will form the typical carnation petals.

Roll up the beginning (only 1 cm) of the entire stroke and fold the rest together in loops to form a cylinder. Cut off the excess.

Press the centre of the cylinder together like a diabolo: the lined petals will slightly pop out. Cut away the excess paste and press the knot of the flower together. Carefully open the flower petals a bit. Leave to dry