Icing Roses

~Icing Roses~

Ingredients:
-45mL Meringue Powder
-454g sifted pure cane confectioners' sugar
-60 to 75mL lukewarm water

Method:
Place confectioners' sugar and Meringue Powder in a bowl. Stir or mix at low speed until blended. Add water and mix 7-10 minutes at low-medium speed until icing loses its sheen. To prevent drying, be sure to cover the bowl with a damp cloth while working with icing.

Store in an airtight container for up to 2 weeks. To reuse, beat on low to restore original texture. Makes 750mL.

Rose Base

You will need:
-Parchment bag with tip 12 and royal icing
-Flower Nail with Rose Base Template
-Icing Flower Squares

Method:
-Use tip 12.
-Hold decorating bag straight up in one hand, Flower Nail in the other hand.
-End of tip should be slightly above center of Flower Nail.
-Using firm steady pressure, squeeze a heavy base of icing, keeping end of tip buried in icing as you squeeze.
-Start to lift tip higher and decrease pressure when the base fills out the circle on the template.
-Stop pressure, pull up and lift away.
-The Rose Base should be 1 1/2 times as high as the opening of tip 104.

Rose Center

You will need:
-Parchment bag with tip 12 and royal icing
-Parchment bag with tip 104 and royal icing
-Flower Nail with Rose Base Template
-Rose Practice Sheet
-Icing Flower Squares

Method:
-Use this as a reference for tip position.
-Wide end of tip should touch icing base at or slightly below the midpoint.
-Narrow end of tip should point up and slightly inward.
-Use tip 104.
-Hold nail with base in proper hand.
-Insert tip into Rose Base about halfway from the top.
-Squeeze bag, rotate Flower Nail and move tip up until the ribbon of icing overlaps itself at the top of the Rose Base.
-Move tip down to bottom of base.
-Stop, lift tip away.

Completing the Wilton Rose

You will need:
-Rose Practice Sheet
-Parchment bag with tip 12 and royal icing
-Parchment bag with Coupler and tip 104 filled with royal icing
-Flower Nail with Rose Template
-Icing Flower Squares

Method:
-Use this picture as a reference for the tip position for each row of petals.

Top Row of Petals 
(3 petals)
-With tip 104 straight up and down, touch base of tip to the rose center about half way down from the top.
-Turn nail as you squeeze bag with steady pressure and move tip up and down to form a shaped, upright petal.
-Stop squeezing, then lift tip away.
-Wide end of tip must touch Rose Base at all times so the petals will attach.
-Repeat for the next two petals.
-Be sure tip is clean before you start each petal.
-Start each petal slightly behind end of previous petal.
-Turn nail 1/3 of a rotation for each petal in this row.

Middle Row of Petals 
(5 petals)
Proceed exactly as you did for the top row of petals except for these two changes:
-Start middle row with wide end of the tip touching Rose Base directly beneath center of one of the petals of top row.
-Narrow end of tip is leaning out slightly.
-Make 5 petals instead of 3.
-Turn nail 1/5 of a rotation for each petal.
-Petals in this row should be the same length as petals in the top row.

Bottom Row of Petals 
(7 petals)
-Continue as you did for middle row, except narrow end of tip is angled out further so petals appear open. Wide end of the tip touches Rose Base directly beneath the center of one of the petals of middle row.
-Make 7 petals instead of 5.
-Turn nail 1/7 of a rotation for each petal.
-Each petal should be the same length as petals in the previous rows.