Those are looking great. I need to get my tip back out and try again. Mine didn't come out as nice as yours. What kind of buttercream did you use? I think White Flower uses a swiss meringue. Great job...I'm jealous!!!!
That's awesome. Definitely better than how mine turned out. I tried once and gave up. I need to pull that tip out again and practice. Great job. Thanks so much for sharing. I'm sure your daughter loved the cake.
I saw this today on White Flower Cake Shoppe's facebook page. They will be offering a kit of piping tips and from the picture, I can see that the tip on the far right is a #403. The post is from today, February 19, so you may have to scroll down a bit. It looks like a black bag with pink and white dots.
I think they use that style of tip in various sizes depending on the size cake/cupcake.
Some people use two consistencies, one to outline and one to flood. I use one that's in between for both for the most part. Unless there is fine details or writing, then it needs to be a bit thicker. Sorry I'm not more helpful here. When I first make mine I do add about 1/4 tsp of water at a time to get it to the consistency that I want. Good luck.
Here's another pic of #403 on Amazon. This one says is an Ateco brand. I think that's what mine is. And yes, it's the same basic shape as the 402 just a lot bigger. Look around and you may find better pricing elsewhere. It's the shipping that costs ya.
The 403 is MUCH bigger. I don't know if you can see from this picture on Amazon, I looked up #402 but if you scroll down a bit it also shows the 403. Hope you can view it.
I bought the Wilton 402 from Wilton and then the 403 I had to buy online because Wilton discontinued it. But like I said, I tried both and didn't have luck. Guess you have to have that perfect consistency. If you figure it out....let me know!!!!!
At about the 6:30 mark on this youtube video, she shows this reporter how to make the flower:
On this one, also around the 6:30 mark, you can see the two ladies making the flower on top of one of their cakes:
They make it look so easy don't they? I bought those tips and still have not had any luck.I think they use a swiss meringue buttercream in their shop and they sell it in...
I don't use straight royal icing because like you said, it gets rock hard. I use a recipe over at KarensCookies website called "meringue powder buttercream" which is basically a royal icing with a bit of shortening in it. It may take a little longer to dry, but it gets a nice crust but is still soft to the bite and is stackable. She's got videos on her site showing her making it as well as using it. Good luck.
I have found glycerin at Michaels, Joann Fabrics and Hobby...