I can't seem to get my daisies to turn out. Could anyone give me tips. What angle is the tip? the bag? where on the template do you start? For some reason the explanation in the Wilton class book are confusing to me. The instructor is awesome, but I wasn't understanding her instructions either. Anyone want to tackle daisies for dummies, please respond. Thank you so much.
I made mine with fondant and a cutter. The chocolate sq cake in my photos.
Quadcrew! Thanks I'll give it a shot! I loved the look of your daisies in your gallery.
Cakesondemand I can't wait to try the fondant ones as your suggested. I look forward to Wilton class III. The daisies you did have a realistic look to them when done with fondant.
Thanks again!
I don't like doing them the way Wilton says to do them. I use tip #104 and with the big end out (small end towards the center) Squeeze out some icing, let off the pressure as you pull towards the center. this way looks better to me.
I do it this way, too. My Wilton instructor actually showed us the "Wilton Way" and the "Better Way"! 
Lisa,
Awesome daisy cake in your gallery. I am so glad I asked, because I am a huge daisy fan and this is the one flower I really wanted to learn. Thanks for the tip. I'll give a try tomorrow.
From what I know, the upside down way seems to work better till you really have done a few hundred daisy's. I have tried both ways and it took me quite some time to get it right with the fat end of the tip coming in toward the middle. I was taught in class with the fat end out. I can now do it both ways, but it did take me time. I planned to show my students both ways as well.
OK, best I can explain, the tip should be almost laying down on its side like if you were looking down at a clock, the twisted end of the bag would be pointed to 3:00. Then its just a matter of squeeze while pulling toward the center and release gradually. It just takes time to not get a huge bumpy build up in the middle. Keep at it. Its such a cute flower on a cake. I haven't used it for a cake alone yet, but my sister did and it looked GREAT. Good Luck
mushbug9,
Thank you. I will try it again this morning. I really wanted to do just the daisies and the apple blossoms for my final basketweave class cake. I will keep trying, even if it takes my 200 tries. I really want to learn the daisy. It's my favorite!!
Have a sweet day!
I agree that the daisies are hard, but I really like the Wilton way of doing it that they show you in class with the fat end towards the center. I just kept practicing and practicing and re-reading the instructions in the book as I was doing it. The secret is like mushbug said, to have the tip almost parallel to the nail, not perpendicular (except you want it perpendicular for the last petal so you don't ruin the first one with your tip crushing into it). It's strange how it works, but the end of the petal will automatically curve and become round as you pull towards the center, so you will have the same look as a daisy made with the fat end pointing out. I hope I'm explaining this right! Good luck with it! The daisy is my favorite, too, so I spent a lot of time practicing it. It just takes time and patience.
I use the daisy plunger from Cakes by Sam. You can get them at Sugarcraft or from Beryl's too.
Thank you cakey for the advice. I looked at the daisies on your basketweave cake. I liked the way they looked and the different colored centers were lovely. I will keep practicing.
I'll look into the product you spoke of fearlessbaker. Thank you for your help.
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