How can you judge the correct consistency of royal icing for piping stiff flowers? Is there a test? Do you have to use a pastry bag or can you use the squeeze bottles that have the interchangable tip? How much pressure do you have to apply to squeeze out the icing? It seems that since the icing must be somewhat stiff, that it would diffiuclt to squeeze out. I have not actually made flowers yet, but I want to start practicing.
post #1 of 6
4/26/06 at 10:01am