Hi there all! I just made my first batch of color flow last night, according to the Wilton Cake Class 2 instructions. It was REALLY stiff. I was hoping to try it out on some sugar cookies, but found it was too stiff to work with. I added water to it to thin out the consistency enough to pipe a couple of cookies, but then it became too stiff to work with. Does anyone have any suggestions on what I did wrong? I have to make some for my class tomorrow and don't want to be embarrassed 
when my color flow is way to stiff to work with! I appreciate any help you can offer!
You won't look stupid when you go to class. I have seen all kinds of color flow and royal icing. It is not very often someone comes in with perfect icing in Lesson 2 of Course 2.
It really shouldn't thicken back up after you thin it down though. So that part has me a bit puzzled.
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