Problem:
“
How to Make Rose Petals
out of Frosting.
”
Shareholders | Managers | Staff
MICHELLE R. STONESTREET, CPA
TAX MANAGER
601-898-8875 Ext 236
mstonestreet@mclcpa.net
License #5158
Michelle has over 15 years of experience in public accounting and oversees the firm’s tax department. She has expertise in the areas of individual and business taxation including multi-state taxation. Michelle oversees training of the firm’s staff in various areas including tax (preparation and review), engagement, and adobe. She is also responsible for marketing, recruiting and performance management for the firm. Since joining the firm in 2007 she has worked heavily in the area of non-profit organization taxation. She is the co-coordinator of MCL’s Transition to the New IRS Form 990 which includes reviewing the staff’s preparation of the new IRS Form 990 and training of the firm’s staff. She has participated with other firm members in numerous presentations to non-profit organizations regarding the new IRS Form 990 and other issues surrounding non-profit organizations.
A cum laude graduate from The University of Mississippi, Michelle holds a Bachelor of Science Degree in Psychology and a Master’s Degree in Accountancy. She is a licensed CPA in the State of Mississippi. Her professional memberships include the American Institute of Certified Public Accountants and the Mississippi Society of Certified Public Accountants.
Michelle is a native of Jackson, MS. However, she now resides with her family in Gluckstadt, MS where they attend Lifebridge Church. Michelle and her husband Sam have two children, Samantha and Sarah. The newest addition to their family is a teacup Chihuahua named Hope. Michelle and Sam are avid football fans of both the Ole Miss Rebels and the Southern Miss Golden Eagles. In her free-time Michelle enjoys baking cookies, cakes and cupcakes with her girls and is hoping to pass on her cake decorating skills to her daughters. She enjoys reading and hopes to someday write a children’s book. She also enjoys swimming and spending time with friends and family.
Michelle's Solution:
1. Fill the pastry bags half full and twist the bags closed at the top, pressing the frosting towards the tip. To get rid of any air bubbles that may be trapped near the tip, squeeze a bit out of them
2. Pipe a small dab of frosting on the flower nail to secure wax paper to it.
3. Hold the bag at a 90-degree angle and pipe a cone about ¾ inches high. Let it firm before piping any petals.
4. Start with the tip at the base of the cone, wide end down. Pipe the first petal around the cone, moving the tip gradually up and then down throughout the making of the petal.
5. Pipe the next petal slightly overlapping the first. You will have to rotate the nail as you are making these petals.
6. Pipe a third petal slightly overlapping the second. This should complete the first layer of petals.
7. Begin the second layer of petals slightly inside the first layer. Position the narrow end of the tip out at a 45-degree angle to the flower’s cone. Make three petals inside the first layer.
8. Pipe a third trio of petals inside the second layer, angling the narrow end of the tip at about 15 degrees to the flower’s center cone.
9. Pipe a fourth layer of petals to complete the rose. These will be the smallest petals and will be nearly vertical alongside the cone. You may need to make three of four final petals depending on the space you have. If you are using butter cream frosting, place the rose in the refrigerator to help it firm up.
10. Practice as many times as you need. It can be difficult to make the perfect rose. This is why you make it on wax paper first.
11. Fill a bag with light green frosting to create leaves. Simply use a leaf tip and squeeze the bag of frosting until you have a fan the width of the base of the leaf, then slowly pull away, zigzagging and releasing pressure until you end it at a point.
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