Two Questions On Brush Embroidery ...
Decorating By emiyeric Updated 23 Dec 2009 , 1:53am by Jeep_girl816
So just to clarify:
1.- My icing should be piped before I brush it, I can't apply with a brush to begin with, correct?
and
2.- What consistency should I be looking for my RI to be? (If the answer to #1 is "yes", though, I may have already answered #2 
).
Thanks!
If you want to do it the Wilton way, here are the instructions:
http://www.wilton.com/technique/Brush-embroidery
I have only seen it done by piping first then brushing it. You want it to be a consistancy that you can comfortably pipe with out killing your hand.
With Royal icing you will have to pipe in sections and brush it, other wise it will dry super fast and it will not have the pretty brush effect you are wanting.
i've never used royal icing i love doing embroidery, there is a good example on u-tube, if you say use a flower cutter you need to use a thick line of bc maybe #3 because you are going to be pulling your frosting towards the middle, and be sure your brush is wet with alcohol or flavoring, i found some good brushes for this at the dollar store they are way to stiff for my painting, so i cut into brush making frayed or jagged edges, it works great, oh and make sure you bc has crusted
Add a small amount of piping gel to your RI so it won't dry as fast and you will be able to brush it. The RI would be a medium consistency, I make a normal firm consistency and then add 1 tsp gel per cup of royal and the consistency should be good. You don't want it so stiff you can't brush it, but not so runny it doesn't keep it shape or the brush strokes melt.
Your icing should be good enough to pipe. And you pipe the line and then pull it with the brush.
probably, but here's a piping gel recipe from doobsd, posted by JanH:
http://cakecentral.com/recipes/6998/piping-gel-that-works
Here's how the flowers turned out. It took me a couple to get going, but once I'd decided on the best brush and the best consistency and tried it a couple of times, it went fairly well. Thanks again, so much, for all your help, guys!
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1543374
Add a small amount of piping gel to your RI so it won't dry as fast and you will be able to brush it. The RI would be a medium consistency, I make a normal firm consistency and then add 1 tsp gel per cup of royal and the consistency should be good. You don't want it so stiff you can't brush it, but not so runny it doesn't keep it shape or the brush strokes melt.
Thanks! Great tip! Falls into the "hey why didn't I think of that before" category. Will definitely being trying next time I make up some royal 
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