I tried to make chocolate royal roses, by adding 3/4 c of cocoa to the regular Wilton's recipe. The frosting was so hard to get out of the bag, and then once the flowers were piped the layers of petals were "melting" together. At first I thought because it was so thick I needed to add more liquid, but could that have been the answer if my petals weren't stiff enough to stay seperated. Was my problem that I added Cocoa to the frosting and the oils from Cocoa effected it? So confused.