Continuing along with cake pops, I adapted Buddy Valastro's method of piping flat flowers on cupcakes (you can find it in the book Baking With the Cake Boss). The procedure is similar, but with a few changes (I sure don't want to be accused of ripping off Buddy!). First, make some flat cake pops; this one was made with the Rick Krispy Pops recipe, but you could also mold the basic cake ball pops into a flattened shape. You'll need medium consistency royal icing in three colors of your choosing (but you'll probably want to choose green for the leaves unless you're feeling rebellious). In this case, I put a round tip #12 on the yellow bag for the center, a #69 leaf tip on the green bag, and a #104 petal tip on the pink bag.