rosetta tips?

I've been a barista for a little over 2 years and worked for over a year in a high volume shop, I have gotten comfortable with tulips but I get really nervous when trying anything else, I get the theory of it but in practice it always comes out not good haha, any tips?
first picture is one of my latest tulip designs and the rest are my (best) attempts at rosetta
Any help would be appreciated!!