Violets add a lot of color to cakes. You can make them any color you want to match the theme of your cake. These can be used as filler or as the main flower theme. Refer to the Flower Index for other flower links.
VIOLET FLOWER
- Tip: 59 and 1
- Royal Icing: two colors- Petals (violet, white or pink) and yellow center
- Consistency: medium
- Royal Icing Recipe
INSTRUCTIONS:
- Looking down on your flower nail, imagine dividing the nail as follows:
Note that the flower should be the size of the inner circle - Using your tip 101 make the first bottom petal (violet, white or pink royal icing). Squeeze bag lightly at 45 degree angle, to make and upside down U (depicted on the upper left corner of picture below). Make sure that the U closes at the end – relax pressure, unite with the starting point, stop and slide out.
- Repeat to make two more bottom petals.
- Make two shorter rounded top petals
- Add two center dots with yellow royal icing (tip 1).
- Dry in small flower former to give a slight cupped shape to flower.
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