Royal Icing: Daffodil

Daffodil

I have moved to a difficult flower, however, the difficulty only lies in the several steps that it takes to create the flower and not the handling of the piping bag.

Materials

Tip: 104, 3 and 1

Royal Icing: One color - yellow

Consistency: medium

Royal Icing Recipe

Prepare one bag with tip 104; another with tip 3 and another with tip 1 - All filled with yellow royal icing.

Instructions

1. Prepare your flower nail by placing a square of wax paper on top of it, secured with some icing. Looking down on your flower nail, imagine dividing the nail in 6 equal parts.

2. Using your tip 104 make the first petal (yellow royal icing). Squeeze bag lightly at 45 degree angle, sliding to outer edge and when it reaches the outer edge spin nail to fan royal icing and return to starting point to close loop by relaxing pressure and sliding out (think of it as an upside down U- see upper left corner of picture).
Petal depicted in orange for visibility. Space in the middle will not be there, but marked as seen to trace the movement of the tip.

3. Repeat to make a total of 6 petals.

4. Dip your fingers in cornstarch and pinch outside of each petals to make them pointy



Flower Center

1. Start by making a flat dot at the center of the dot with tip 3. Then move in a circular motion to create a coil that opens up (like a tornado shape) – base should be narrower than the top. Stop and lift away.

Center depicted in black to show tip movement. Spiral on top like a coil.

2. With tip 1 bag, add a zigzag trim to the top edge of the coil.

Trim depicte in pink for visibility. Double click to enlarge.

3. Dry in small flower former to give a slight cupped shape to flower