Royal Icing Lily
Line 1-5/8 in. lily nail with foil. Tint a small portion royal icing green. Fit decorating bag with star decorating tip 14. Fill 1/4 full or less with green icing. Fit second decorating bag with leaf decorating tip 352. Fill bag 1/2 full or less with medium consistency icing.
Hold the decorating bag with petal colored icing at a 45° angle at 3:00 (9:00 for lefthanded decorators) with the tip inside the cup of the nail lightly touching the surface of the nail. Tip 352 should be held with the points of the tip lined up vertically. Squeeze with firm pressure, pulling petal up and over the edge of the foil cup. Decrease pressure as you reach the end of petal before you stop pressure and pull tip away, drawing petal to a point.
Turn nail 1/3 a rotation and pipe another petal the same as the first one. The 2 petals will form a “V.”
For center, hold decorating bag at a 90° angle to the flower center inside the flower nail, slightly above flower. Pipe a star.
Trim stems of Lily Stamen cluster to desired height. Gently spread apart stamen, positioning white pistil in the center; insert cluster of stamen into icing star. Carefully loosen the foil cup edges from the nail and remove the cup and flower from the nail to dry.
When flower is completely dry, gently peel foil from flower.
Hints:The lily looks best when petals are broader with a pointed end rather than long and narrow.
If petals split while piping, add 1 teaspoon piping gel to 1 cup stiff royal icing.
If using Leaf Decorating Tips 66 to 74, use thin consistency icing and position the tip opening parallel to the lily nail surface. If petals split while piping, slightly widen the decorating tip with a thin spatula.
Drying time for the lily could take up to 48 hours.
For a realistic lily, after the flower is totally dry, add accent details including spots and brush strokes using FoodWriter edible color markers, Color Dust or Icing Color.
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