Wilton second course offers more shell borders,Rope border, basket weaving and different flowers using Royal Icing like Mum, Daffodils, Primrose, Violet, Violet leaf, Rosebud, Victoran Rose, Apple Blossom, Pansies,Daisies.
Here is the recipe for the Royal Icing:
3 tbsp Meringue pdr
1 lb Confectioner's sugar (4 cups)
5 - 6 tbsp Luke warm water
Place sugar and meringue powder in a bowl. Mix at low speed. Add water and mix it for 7 to 10 min at low ; medium speed until icing loses its sheen. To prevent drying, cover the bowl with a damp cloth while working with icing. this royal icing can be store in an air tight container for up to 2 weeks.
NOTE: Keep all utensils completely grease-free for proper icing consistency.
Here are the flowers which I did in the class:
Here is the Final Basketweave Cake: