Okay night owls, hopefully someone is on with an answer. I am in the middle of a cake due tomorrow and am having a time with royal icing. I don't use it that much at all so I don't have a lot of experience with it. I am making patterns on fondant. The guide calls for tip 1 but it seems too thick to come out. Tried thinning it (probably bad idea) and still seems too thick, tried tip 2, big mistake, too thin. Running out of time and I am exhausted. Someone help, please. Here is the cake I am working on...www.wilton.com/idea/Garden-Terraces-1
That cake is beautiful, I'd love to see how yours comes out.
I'd say thicken it using a small amount of powdered sugar and use tip 2, but I'm just a beginner so I have no idea.