Tutorial for perfect rosette’s Rule 1: Prepare a perfect stable whipped cream or buttercream frosting. Rule 2: Use 1M or 2D nozzle(open star nozzle). Rule 3: Hold the piping bag perpendicular (90’) to the cupcake and pipe an ‘e’. Rule 4: Add equal pressure and gently lift off at the tail of ‘e’. Rule 5: Add sprinkles of your choice and enjoy😉