Instructions for use: 1. Clean your nozzle, wash it in hot soapy water and dry it. 2. Prepare the piping bag, cut to make the nozzle pop out 1-2 mm. 3. Insert the nozzle into the bag. 4. Prepare cream, butter cream must be room temperature. 5. Place the nozzle and piping bag on the base of the cupcake or cake at 90 degrees and press it into a base, then gently lift the nozzle, press it slowly and lift it at your preferred height. The shorter the flower, the wider it is, the bigger, the more the petals close. Recommended height of the flower of 1-2 cm. 6. Clean the end of the nozzle with a damp cloth, then use it again for your next flower. 7. Use a leaf nozzle to fill gaps between the flowers, this will complement the overall effect. 8. If the buttercream is too soft, the buds close. Place your filled piping bag in the fridge for a few minutes if needed. 9. After use, wash in hot soapy water and dry.