Tip 81 Vs 59- 59 Sucks, 81 Rocks Lol
Decorating By oceanspitfire Updated 14 Aug 2006 , 10:58am by playingwithsugar
Ok I'm totally novice at playing around with ANY tips- special ones I mean, I've used closed and open star ones in the past- not that I'm any good at those either LOL
HOWEVER, as I've posted in a couple threads about a dear ole lilac cake that I'm deadset on doing for my mother this month, I am practicing my petals. Ok so the WILTON instructions said use tip 59. They show the nice finished product, and all they have written is ''pipe four tiny round petals with tip 59'- UH YEAH that doesnt tell me HOW to pipe DUDE! GRRR I have played for hours with the 59, wide part down, sideways, upside down, all around, trying to get the perfect little lilac petals they have in the pic- or imperfect even, as I know I'm novice. All I get look like little blobs of shit! (sorry, using leftover brown icing to practice with LOL)
Ok so I tossed that to the side in frustration eventually. And thought hmmm I 'm going to try 81. Little twist and turn here and it looks WAY better, close even remotely resembling a flower petal 
unlike 59.
Sooooo.... all you pro flower makers LOL. Can ya tell me, is there a video? or some sort of play by play description on what angle to hold the tip, which end down, how hard to squeeze? I noticed some good tutorials on 'bakedecoratecelebrate.com' but they didnt have the type of petal tip I'm using or anything close to it in their techniques page.
HELP ME! LOL (I was going to break down and use star tip to make closely resemblin g ones, maybe instinctively I KNEW 59 would suck LOL. But my hobby store had none and had them on order and the darn things take 2 weeks to get here- too late 
TIA for any help LOL
PS I'm assuming I use a crusting BC recipe?? because the leftover icing I had for practicing doesnt have enough sugar in it (I THINK I read somewhere the more sugar, the more the crust factor) so it's not drying any time soon lol
Here is the flower directions Wilton has.
http://www.wilton.com/decorating/basic/index.cfm
Actually, you want to use royal icing for these flowers and let them dry for a day or two before using. They are so very small that, to try and get buttercream flowers off a flower nail or parchment paper would probably be an exercise in futility. They would get all scrunched up as you try to pull them off. Royal would be better for tiny violets, too.
Send us a photo when it's done!
Theresa 
I would say royal icing definitely. I would say after looking at the directions, it seems like I would kind of make it like the violet, just with 4 petals instead of five and make them all the same size. I think they suggest the same tip as the violet too. Not sure without looking though.
Here is the flower directions Wilton has.
http://www.wilton.com/decorating/basic/index.cfm
Thanks Freddie! I've looked at those already. The problem with those is they dont go into detail about how to hold the tip (for lilacs)- and they dont show a pic of the tip -i'm a visual learner- as it's doing its thing. Simply telling me to 'make 4 tiny petals with tip 59 is absolutely useless- for someone who has never done this before. I guess they assume everyone is already an expert
As for RI... I was sort of going with wanting to use BC because I wanted everyone to be able to eat the flowers. But I notice now that all the lilacs using 59- ie having actual tiny flowers done individually, are all RI and the other ones that used the drop flower tips are all done in BC. I guess the flowers using 59 (or 81) can't be done right on the cake (in BC) ? Is that unrealistic? LOL
You could pipe the flowers directly on the cake, but they won't look like lilacs. Since lilacs are bush flowers, and require a long stem, you would have to build some kind of base for them, to give them slight dimension.
Theresa
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