what is the specific consistancy you should you for each technique? such as borders, roses, other flowers, writing, decorations.....
bah! Wilton teaches the three different consistency thing...but I worked too long in bakeries and in my own business to mess around with that!
I make my icing a nice medium consistency and do everything with that.
'Course, if you want to avoid the carpel tunnel, you probably should stick with the thin for frosting and writing, medium for boarders and such, and stiff for flowers.
Yeah Ive taken a coupke wilton classes and Ive found that medium consistency works for almost everything... If you're worried it will be too thin just make it thicker and water(or milk) it down a tiny bit at a time. The more you practice you'll see that you'll be able to tell which way you like it best. But if you still want to know the "wilton suggested" consistency for each technique you can look up each technique on the wilton site and it tells you there. Heres a link to how to do drop flowers. Hope I helped!
welcome! glad to help