Want to make some Chrysanthemums on a Fall cake and not sure what tip, etc. to use for the leaves? Any help?
Here are the Wilton directions.
1. Pipe a tip 5 mound of icing on center.
2. Insert tip 81 into mound (the smiley goes up as a smile not a frown), squeeze firmly and pull out a little bit. Lift up and away slightly at a 45 degree angle as you release pressure to form first row of petals. The petals should not extend far.
3. Repeat, piping the next row of petals slightly shorter, positioning them between petals in first row. (Do not extend past the first row of petals).
4. Make third row of petals a little shorter and remember to pull tips up slightly.
5. Continue piping petals until mound is covered, with each row slightly shorter.
Not mentioned by Wilton.. but when you get to the top layer, you litterally pipe the petals straight up. And they should be facing each other..kinda like these parantheses. ()
Hope that helps!
For the leaf you use the rose tip. Which one depends on the size of your cake.
Start at the bottom of the leaf, holding the tip w/the thin end out & on top; move out in sort of a elongated zigzag. Turn your hand around about 1 1/2" out so you come back to where you start. It's helpful if you do this on a turntable so you can turn the cake as you work instead of having to turn the hand Make about 3 or 4 of th ese 'sections' on each side, each getting a bit shorter, then one straight up at the top.
If anyone has Roland Winblecker's b'cream flower b ook it's in there; maybe they would post the B&W pic....easy to follow when you see a pic