I am making a cake this weekend with all violets for the borders. I have been practicing with regular white icing from a can using tip 59 and they have been coming out awful. I am following Wilton's directions as best I can. I plan on makng the final flowers from royal icing (this is what is recommended). Do you think they are coming out awful because of the icing I am using? Anyone able to give me simplified directions on how to make a violet? Thanks!
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