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Royal Icing drop flowers, HELP!

post #1 of 13
Thread Starter 
I tried making drop flowers (tip 129) last night with royal icing. It wasnt pretty, all but a few look horrible. I am doing them left handed, dont know if that is part of it. But can someone give me some pointers on drop flowers with royal icing!!

TIA!

Melia
post #2 of 13
try this maybe it could help or do a search on youtube for a video.
http://www.wilton.com/technique/Drop-Flowers
post #3 of 13
I don't think the 129 is slanted, but there are reverse tips for left-handers (same price).
LL
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Tommy's favorite song? Roll roll roll your goat
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post #4 of 13
Thread Starter 
Ok, I was doing it the way that was posted... is it possible my icing was too stiff?
post #5 of 13
Yes it is possible yur icing is too stiff. Exactly what is your problem.... what is happening or not happening?
I am a lefty so I can help.....
post #6 of 13
Thread Starter 
the petals are spreading right when twisting my wrist. I'm hoping its just thickness of my icing, what should i be using? i used full strength RI.
post #7 of 13
I had the same thing to happen with my royal icing - I'm wondering if it needs to be thinned slightly since the instructions say medium consistency buttercream.
post #8 of 13
If the petals are spreading it sounds like the icing is too thin - not too stiff. The only other thing that could make the petals spread is that you are dragging/moving the tip thru the flower instead of lifting it straight up & away. Does that tip have a nail in the center? It should protrude out of the tip about 1/8 to 1/4". That is to keep the prongs on the tip from being crushed if you exert pressure on them.
post #9 of 13
Thread Starter 
I'm sorry, I miss typed, my petals aren't spreading. Must be the thickness. i will thin down what I have left and try again.
post #10 of 13
I've got to tell you - drop flowers are one thing I could never master, they just don't look right when I do them. So I don't LOL!!! I will cut them out of fondant before I will make drop flowers, of course if I could master them it would be much cheaper and easier icon_smile.gif

I think it is practice more than anything else.
Laura
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Laura
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post #11 of 13
Whether I am using buttercream or royal icing - the icing sticks to the tip and pulls up. I was wondering if I can put cornstarch or powdered sugar on the tip to keep that from happening; anyone tried that or have another suggestion?
post #12 of 13
You will know if its too hard if you are having too much trouble pressing the flower. But be careful to thin out too much, cause the icing will start to melt and loose it shape.
Edna icon_biggrin.gif
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Thanks Edna
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Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #13 of 13
Thread Starter 
Thanks Edna, I guess mine was way too stiff, my hand was killing me! icon_biggrin.gif
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