confettidiosa
Posted 23 Aug 2006 , 1:28pm
post #1 of 2
I am a newbie and haven't had any classes. I was practicing last night with some of my (new) tips and had a problem with leaf tip #67. I used the Wilton buttercream recipe and it was medium consistency, but ALL of the leaves I tried split at the vein and came out in two streams. Any suggestions??? I am having such a hard time with icing consistency, it starts out thick and then as I practice or start to decorate a cake, it turns thin.... What should the consistency be example is thick meant to be the consistency of..say toothpaste??? 
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