Yet, another question from the newbie here. 
I heard that royal icing is actually better than buttercream for making flowers. How true is that? Does it also work with roses or just other types of flowers. Just curious. Haven't experimented with royal icing, but from what I hear, it is often used for flowers and I want to start practicing for my mother's bday cake. If so, what tips can you offer? Thanks!
Royal Icing does work wonderfully for flowers. It just depends on what you want to do and your personal preferences.
Royal works for when you want to make hard decorations or flowers made days or weeks in advance.
buttercream is great for piping as you go. Some buttercream flowers can be piped in advance and air-dried as well, although they will be much more fragile that RI flowers.
Royal flowers are much to hard to eat! One could break a tooth
Royal roses will take several days to dry And you *must* be sure they are dry or they will soften and spoil!
95% of flowers can be made with air drying buttercream and be totally edible. Actually air dried b'cream is royal w/1/2 cup Crisco added so you get the best of both worlds....soft, edible flowers that one can handle.
95% of flowers can be made with air drying buttercream and be totally edible. Actually air dried b'cream is royal w/1/2 cup Crisco added so you get the best of both worlds....soft, edible flowers that one can handle.
So that recipe would be...
1/2 cup crisco
1lb powder sugar
3 Tablespoons Meringue powder
5-6 Tablespoons water
Is that correct? 
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