Icing flowers - Getting Ready:
Tools:
Tips:
1, 3, 104
Flower
Nail No. 7 #402-3007
Flower
Former Set #417-9500
Disposable
Decorating Bags
Daffodil template
Waxed paper squares
Ingredients:
Lemon
Yellow Icing Color
Meringue
Powder (for Royal Icing)
Royal
Icing medium consistency
cornstarch
Icing: medium consistency, yellow
Prepare parchment decorating bag
with coupler: petals use tip 104, center use tips 3 and 1.
Fill bag half full of medium consistency
royal icing.
Tip: 104 for petals 3 and 1 for
center
The sequence of piping the Daffodil
is the same for both the narcissus and the jonquil. These smaller flowers
have white tip 103 petals—the narcissus features a yellow throat and red
trim, jonquils have yellow centers.
Source: The Wilton Method of Cake Decorating - Course 2
Positions:
Nail: in left (right) hand
Bag: 45°angle at 3:00 (9:00)
for petals; 90° angle for center
Tip: wide end lightly touching center
of nail, narrow end pointing out and raised 3/4 in. above nail surface
for petals; slightly above flower for center Completed Flower Size: 1/4
the size of the top of your flower nail.
Sequence:
Petals
1. Using medium pressure, move tip
out 1/2 in. to edge of nail. Spin nail to the end of your finger, letting
the spin of the nail form petal. Relax pressure, move tip back to starting
point. Stop, lift tip away.
2. The first three petals should
cover half of your flower nail.
3. Repeat to make three remaining
petals. Edges of petals should be cupped slightly; pinch ends using fingers
of Decorator's Brush dipped in cornstarch.
Center
4. Hold flower nail stationary.
Move tip 3 in a circular motion, piping an open coil flower center, making
sure the base of the coil is narrower than the top, like a megaphone shape.
Stop, lift away. While turning nail, add tip 1 zigzag trim to top edge
of coil. Dry in medium Flower Former.