Hello - I need help 
I have the Wilton book with the tips and uses and I saw under petal tips they had made a cute daisy with tip 104. I tried to practice with it and can't for the life of me figure out how they made daisy petals with it! Can anyone offer me any helpful advice? I saw similar daisies on a baby shower cake in the gallery uploaded by llee. Thanks!
The way I teach them in my class is to hold the tip real close to the nail and start each petal almost over the edge of the nail. You need to use wax squares to make them on. The motion is almost like your wiping the tip off on the nail. Try and squeeze a lot in the beginning and let up pressure as you get to the middle so you won't have a lot of build-up.Turn your nail slighly for the next petel. The tip should be at a very slight slant also. But try holding the tip close to nail and work with the nail close to you and with not a lot of icing in your bag for better control. They are very hard to master. When I started teaching I used the templete in the Wilton class book. They take a lot of practice to make the petals go straight and noe like a pinwheel. I tell my students when they get a pinwheel they are afraid of going in the middle, don't be.
I hope this helps 
When I do daisies, I use royal or modified royal icing, medium consistency, with tip 104 wide end facing the outside of the nail, with 12 petals and the sweeping motion described so wonderfully by letseatcake. If you still have problems, they are shown in Wilton Course 2 book if you have that, or I can scan and email to you. Hope this helps. BTW, the Course 2 book shows narrow end facing the outside of the nail, so I guess whichever way works better for you!
I also hold the tip with the wide end at the top. I discovered this on accident! My sister was trying to make some for fun and I liked the way hers turned out better! I've been "doing daisies" like this ever since. This way gives them a more whimsical look and feel to your cake. Good Luck!
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