I am making a cake this weekend with all violets for the borders. I have been practicing with regular white icing from a can using tip 59 and they have been coming out awful. I am following Wilton's directions as best I can. I plan on makng the final flowers from royal icing (this is what is recommended). Do you think they are coming out awful because of the icing I am using? Anyone able to give me simplified directions on how to make a violet? Thanks!
Icing from a can generally too soft. That may be your issue.
Melissa, you really need to be using royal icing. It needs to be a thick consistency because it tends to thin w/ hot hands. Take your time & just keep practicing you'll get it! Making the royal icing is one of my favorite parts of cake decorating! It takes lots of practice! Good luck! ~Tina~