The second cake decorating course by Wilton is all about designing cakes and learning how to make flowers. For almost all flowers that we will make for this course we will use royal icing. Royal icing is totally different than any normal icing including buttercream. It is very stiff and hard to push out of a pastry bag. The stiff consistency of royal icing allows for the icing to harden quickly leaving beautiful flowers that are edible (like candy) and easily moved.
For this class we had to make two batches of royal icing. We learned to make the Wilton Rose, cherry blossoms, and a primrose. This class was difficult! These flowers take a lot of time and effort to master. It really doesn't help that royal icing is so stiff either. My hand was cramping and I felt like I could no longer squeeze the pastry bag! My flowers didn't come out so great either. This is definitely something I need to practice.
The Wilton Rose:
The Primrose:
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