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Violets

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<-Real Violets->
Icing violets:

Getting Ready
Prepare two decorating bags, one with tip 59s/59 (tip 101s for left handers) for petals, one with tip 1 for center
Fill bags half full with medium consistency royal icing
Tips: 1, 59s/59 (101s if left-handed)
Icing: Medium consistency; violet for petals, yellow for center
Position:
- Nail: in left (right) hand
- Bag: 45° angle at 3:00 (9:00) for petals; 90° for center
- Tips:

For petals: wide end of tip lightly touching center of nail, narrow end pointing out and raised 1/8 in. above nail surface.
For center: slightly above flower.
Completed flower size: no larger than the nickel size on the violet template.

Sequence:

1. Squeeze with light pressure, move tip out as you spin the nail to form first 1/4 in. elongated petal. Relax pressure as you move tip back to starting point. Stop, lift away.
2. Repeat to make two more bottom petals.
3. Make one 1/8 in. round petal.
4. Repeat to make the second round petal. Add two center dots. Dry in small Flower Former.

Violet Leaf

Getting Ready

Fit decorating bag with tip 103
Fill bag half with medium consistency royal icing
Attach wax paper square onto flower nail
Tip: 103
Icing: Medium consistency royal
Positions:
- Nail: in hand, spinning the nail to the end of your finger.
- Bag: 45° angle at 3:00 (9:00)
- Tip: wide end lightly touching surface, narrow end slightly

Sequence:

Squeeze with medium pressure, using jiggling motion, slide tip out about 1/4 in. as you turn the nail. Relax pressure, move back to starting point, stop pressure, pull away. Optional: Dry in medium Flower Former.