Daisies - Am I Missing Something??
Decorating By Kate714 Updated 19 Feb 2007 , 8:38pm by springlakecake
The Wilton instructions and other instructions I've seen for making BC daisies say to use tip 104 (or 103, 102) and squeeze as you pull towards the center of the flower for each petal. I don't know if I'm holding the bag wrong or what, but mine does not even resemble a long, flat petal!!!
Help anyone??
I've got my Wilton class book here it for the daisy is says to use tip 104 and for the center use tip 5.
It also says to use Royal Icing- Medium consistency. I'm sure that you can use buttercream too 
Anyway, for the petals your supose to hold your bag at a 45 degree angle, narrow end angled slightly up ......Squeeze with even pressure, relax pressure as you move to center to form a petal. Turn the nail and do the next petal....you should have twelve petals when your done. The you add your tip 5 center. Push the center down a little so it lay flat.
If you were here with me I could help you better. I had to make 50 of those litte buggers once for a shower cake. I remember the first few didn't look right but then the more I did them the better they started to turn out.
I hope this helps you.
Chrissy
what does it resemble? is it hooking on the end? are the petal too upright? its all going to do with the way you are holding the bag so tell us more.
I'm glad to know I'm not the only person having problems with buttercream daisies! I've practiced several times but they never look right. I had better success making them from royal icing. They looked very pretty, but when I tried to remove them from wax paper and put them on my cake, they crumbled. Does anyone know why they did this? I need to learn to make them without problems because they are the primary flower on a wedding cake I'm making soon.
I too hated that darned Wilton Daisy. I just couldn't get it right. I finally resorted to just using a tip 5 and piping each line on the template and then flattening them with my finger so it ended up looking kind of like a groovy girl daisy. I liked that much better.
Sorry, guess I'm not helping you much!
Good luck though!
I know this doesn't help.........but I could not remember for the life of me how to make a daisy about a week ago. I tried and tried and tried.
Then it all came back to me out of the blue.
--alietan
They looked very pretty, but when I tried to remove them from wax paper and put them on my cake, they crumbled. Does anyone know why they did this?
Sounds like they aren't having enough time to dry or harden. I know at times I had to let me drop flowers harden like about week.
My instructor told us that there are some flowers that are just alot harder to do with bc. Drop flowers is one. Maybe daisies are the same?? My second class of course 2 is this week and I know we'll be learning to do them this week or next. Maybe you should just do the RI and try to make the consistency a little thicker and see if that works. HTH!
I have the Wilton instructions, and I still don't get it 
My petals don't come out flat...they have a ridge down the middle, and I think I am holding the bag correctly...maybe not!! Maybe it is one of those flowers that is easier with RI. I thought I would just give them a try because flowers are my enemy and these looked easy for once 
One of the tips that my instructor had was to NOT have the small end of tip 104 on the outer edge. Position the wide tip at the outer edge of the flower nail, and pull in. The petals looked more realistic, and not so "poke-you-in-the-eye" pointy. They had a softer rounder end.
HTH 
One of the tips that my instructor had was to NOT have the small end of tip 104 on the outer edge. Position the wide tip at the outer edge of the flower nail, and pull in. The petals looked more realistic, and not so "poke-you-in-the-eye" pointy. They had a softer rounder end.
HTH
Yes, you get much nicer looking daisies if you turn the wide end of the 104 tip out instead of towards the center.
Tammy
Thankyou !!! I thought I was the only one who found the daisy impossible, and even when I supposedly got them right, I didn't think the petals looked right. I will try the tip reversed next time if there ever is a next time. For me I think life won't be coming up Daisies !!!!
alietan, When I make buttercream daisies I always freeze them before putting them on the cake. Try putting them in the freezer for about 1/2 an hour. They should be hard enough to get off the wax paper and on to the cake. If they start to soften before you get them all on just put back in the freezer for a few minutes.
I agree that the fat end out is a prettier daisy IMO. I used to do them the "wilton way" but they are more difficult that way. I like the way the petals come out narrower and not so pinwheel like. You can see both types in my gallery (babyshower cake is the wilton way and the blue cake with daisies on it is the other way)
Daisies do take some practice though. As far as breaking, be sure that all the petals come together well enough in the center and your center dot is big enough to hold it all together. Make extra!
Quote by @%username% on %date%
%body%