They aren't that difficult really! Take a deep breath and make some stiffish royal icing. Use a tip 5 and make a junior mint sized mound. Use a tip 81 and with the tip like a smile push the tip into the mound slightly. Pull out to the end of your flour nail and when you get to the end lift and pull away. Do this all the way around the mound. Lift the angle of the tip and do another row. Keep doing this lifting the angle of the tip till you are at the top of the mound and the back of your bag is about 85 degrees.
(This is the same mum that you do in the Wilton course 2 but pull the petals out to the edge of the nail instead of stopping close to the mound.) They are more fragile with petals that long but look really cool! Now take another deep breath and get something cold to drink! Good luck!!
I have a picture but it is too big. Let me know if you would like me to send it to you.