Conference turris::cooks

That will stop it getting rock hard ( 1 drop should enough ) more likely in a 
chemist than a grocery

    I went to cooking school for 3 years and while I was there they also
    taught us how to decorate cakes using all Wilton products.  The hardest
    things to make were the royal iceing flowers.  The only thing that I
    can suggest is to see if they have an 800 number and maybe give them a
    call.  You might be able to find this on one of the student kits that
    they sell or ask someone in the Party shop where you buy your wilton
    products.  The glyceron will help but its used as a softner and the
    flowers do keep their shape better when used but you only need a small
    drop of it.  If you have a wiltons yearbook you might want to look in
    there also, as it might give you some information or have a flower
    making kit that you can purchas.
    
    I tend to make all my flowers out of wilton frosting instead of the
    royal iceing just becasue of that reason.
    
    
    Liz

>    products.  The glyceron will help but its used as a softner and the
>    flowers do keep their shape better when used but you only need a small
>    drop of it.  If you have a wiltons yearbook you might want to look in

I'm confused - my icing was too soft, not too stiff, so how would glyceron 
help?  

>    I tend to make all my flowers out of wilton frosting instead of the
>    royal iceing just becasue of that reason.

Can you make all kinds of flowers with the wilton frosting?  In the yearbooks
they suggest that you use royal for a lot of them.  Have you made daisies,
daffofils, lily nail stuff with it?

The recipe does say that you can add more meringue powder to stiffen it some.
Maybe I'll try that next time.

Thanks for the replies.

Barb

    You are right the glyceron will soften it not stiffen it, but the
    glyceron is a good think to keep handy.
    
    You can try to add more powder to your royal iceing to see if that
    helps just add a little at a time til you think you have the right
    consistancy.
    
    I very rarely use the royal iceing to make my flowers and yes I do make
    mostly all the flowers they show you in the yearbook with the regular
    wiltons frosting.  I very rarely make my flowers on a sheet of waxed
    paper or parchement paper before putting them on the cake. I always
    make my flowers on the cake.  Really the only time I use royal iceing
    is when I am making ginger bread houses.
    
    Good luck.
    
    Liz

Are you using Royal Icing ( i.e. sugar, water, lemon juice, glycerine) or  
some white stuff that claims to be meringue powder ( at least I hope its 
white) . 

The former will set anywhere from syrup to concrete be changing the ratios.

As for the meringue, I've never used anything other than an egg as a base, but
if its anything like its namesake, there's alot of air in there, since the 
coloring will not affect the air, I'd have thought the result would be somewhat
washed out

>Are you using Royal Icing ( i.e. sugar, water, lemon juice, glycerine) or  
>some white stuff that claims to be meringue powder ( at least I hope its 
>white) . 

Two recipes I know of are...

Wilton meringue powder (yes, it's white), conf sugar and water/milk (or some-
thing like that).

Conf sugar, egg whites, cream of tartar (or something like that)


Liz, hmmm, maybe I'll try these flowers with "normal" frosting next time.  THis
was the first time I'd made anything other than roses so I just did what the
book said and used the royal icing.  ;-)

Thanks,
B

brain dead this week, christmas was long time ago ( the last time I made icing )
anyway the setting scale is right

I'll go back to sleep now