Bridy,
Here is the link to the Wilton Page that gives instructions. If you are making the royal icing in a stand mixer, try adding one tablespoon less water. Definitely beat it at Least 10 minutes...
http://www.wilton.com/decorating/basic/index.cfm
I'm not sure, but I would bet that the Flower Nail Templates are online somewhere... I haven't looked...maybe somewhere in the Sketches & Patterns in the Gallery???
Good luck,
Pat
Also, keep in mind that royal icing dries relatively quickly compared to BC and it dries hard. So be sure to keep it covered airtight when you have made it, and re-cover the container right away when you have scooped out what you need to put in a piping bag.
I recommend coloring all your icing immediately in seperate bowls and keep them covering - your icing will dry very quickly. Have everything bags tips etc. ready that will help a lot. Your RI recipe will make a lot of flowers you have plenty of flowers in the end (give yourself plenty of time to allow them to dry).
I learned the hard way that if you use the bags for buttercream, make sure they're grease-free for the royal icing. Wonderful, soupy mess!
Even if you don't take the class, get the Wilton Class 2 book. It has their royal icing recipe as well as lots of instructions on different flowers to make and templates.
Make sure you follow the directions for making the icing exactly. You must use grease-free bowls, spatulas and icing bags as well as storage containers. I have storage containers and decorating bags that I marked as "royal only". The icing has to be beat on low to medium for 7 minutes and you will see in turn from watery to a stiffer-than-cool-whip consistency, don't overbeat it or underbeat it.
Royal flowers are really fun because you can make lots of one kind on waxed paper, let them dry and they store for practically forever. You can just pull them out any time and decorate a cake with them.
When you make RI make sure that everything is grease free. If you use tupperware make sure is new, old ones, even if washed, hold on grease in the pores and grease is the worst enemy of RI.
Same thing goes for spatulas if the are plastic. Metal and glass, as long as is washed well, is the best way to go. Always mantain your bowl covered since RI dries really fast. Start with 4 tablespooms of water and add more as needed. Since humidity changes from place to place is best to start with less water and add. Some people need only 4 tablespons. In my House I need 6.
Sift your sugar, don't skip that step. Depending on what are you making, it can take one day for small things to dry but it can take longer for bigger flowers.
Beat all the ingredients for 7 to 10 minutes.
Don't store RI in the fridge. Moisture kills it.
After RI is done it would last good for 2 weeks but the consistency gets soupy with the more days that go by. So if you need a good consistency, use as soon as you can.
Hope this helps..
Edna 
I learned the hard way that if you use the bags for buttercream, make sure they're grease-free for the royal icing. Wonderful, soupy mess!
Exactly why I just use disposables with royal icing...one less worry... Use it and toss it. 
Thanks for the new video Edna !
Can I add that I wipe off everything I use around my RI with vinegar! It seems to remove any grease that could of been left on any supplies from buttercream. I run it through my tips to !
After RI is done it would last good for 2 weeks but the consistency gets soupy with the more days that go by. So if you need a good consistency, use as soon as you can.
Hope this helps..
Edna
I've stored RI longer than that. I put my unused RI in a container, cover with plastic wrap so that the wrap covers all exposed areas of the RI, then put a tight-fitting lid on top. I've kept it like that for 2 months. Just re-whip with an electric beater for 2-3 minutes and it's just like new and pipes beautifully.
After RI is done it would last good for 2 weeks but the consistency gets soupy with the more days that go by. So if you need a good consistency, use as soon as you can.
Hope this helps..
Edna
I've stored RI longer than that. I put my unused RI in a container, cover with plastic wrap so that the wrap covers all exposed areas of the RI, then put a tight-fitting lid on top. I've kept it like that for 2 months. Just re-whip with an electric beater for 2-3 minutes and it's just like new and pipes beautifully.
'
Yes it does pipe well..If that is what you are using it for. But it doesnt work well for flowers..They melt.. And flavor does change as its always suggested is best used by the first 2 weeks
Edna
Use Chefmaster merg. powder - IT'S THE BOMB!!!!
I've tried MANY brands and this is by far the best in my opinion. It whips up to the consistency of a slightly stiffened buttercream and doesn't whilt back (the petals). It also rewhips like a dream and you can keep it for weeks at room temp.
I would SHRIVEL UP AND DIE if I couldn't get this product, that's how much I love it!
If you have questions, please feel free to e-mail me:
Jen
After RI is done it would last good for 2 weeks but the consistency gets soupy with the more days that go by. So if you need a good consistency, use as soon as you can.
Hope this helps..
Edna
I've stored RI longer than that. I put my unused RI in a container, cover with plastic wrap so that the wrap covers all exposed areas of the RI, then put a tight-fitting lid on top. I've kept it like that for 2 months. Just re-whip with an electric beater for 2-3 minutes and it's just like new and pipes beautifully.
'
Yes it does pipe well..If that is what you are using it for. But it doesnt work well for flowers..They melt.. And flavor does change as its always suggested is best used by the first 2 weeks
Edna
To each their own Edna - I took RI to my Wilton 2 class on Wednesday that I'd made more than 4 weeks prior. They made lovely violets, violet leaves, and apple blossoms. Seriously, all you need to do is rewhip in your KA for 5 minutes, and maybe add 1T of powdered sugar if it looks a little thin. Good as new, and I've never tasted any difference.
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