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Flowers are certainly the most
traditional and most admired way to top a cake. Roses are the most impressive,
beautiful and popular of all icing flowers. A rose is created in a number
of steps.
instructions
Step 1
Make the rose base, using tip 12 and Flower Nail #7. Hold the bag straight up, the end of tip 12 slightly above the center of your waxed paper-covered flower nail, which is held in your other hand. Using firm and steady pressure, squeeze out a heavy base of icing, remembering to keep your tip buried as you squeeze. Gradually raise the tip, and decrease the pressure.
Step 2
Stop pressure, pull up and lift away. The rose base should be 1 1/2 times as high as the rose tip opening.
Step 3
Make the center bud, using tip 104. Hold nail containing base in your left (right) hand and bag with rose tip 104 in right (left) hand. Bag should be at a 45° angle to the flat surface of the nail and in the 4:30 (7:30) position. The wide end of the tip should touch the cone of the icing base at or slightly below the midpoint, and the narrow end of the tip should point up and angle slightly inward.
Step 4
Now you must do 3 things at the same time: squeeze the bag, move the tip and rotate the nail. As you squeeze the bag, move the tip up from the base, forming a ribbon of icing. Slowly turn the nail counterclockwise (clockwise for lefties) to bring the ribbon of icing around to overlap at the top of the mound, then back down to starting point.
Step 5
Move your tip straight up and down only; do not loop it around the base. Now you have a finished center bud.
Step 6
Make the top row of 3 petals. Touch the wide end of tip to the midpoint of bud base, narrow end straight up.
Step 7
As you turn the nail the up and down motion of the tip will make a half circle-shaped upright petal. Wide end of tip must touch the rose base so that petal will attach. Move tip up and down to the midpoint of mound, forming the first petal.
Step 8
Start again, slightly behind end of first petal, and squeeze out second petal. Repeat for the third petal, ending by overlapping the starting point of the first petal. Rotate the nail 1/3 turn for each petal.
Step 9
Make the middle row of 5 petals. Touch the wide end of tip slightly below center of a petal in the top row. Angle the narrow end of tip out slightly more than you did for the top row of petals. Squeeze bag and turn nail moving tip up, then down, to form first petal.
Step 10
Repeat for a total of 5 petals, rotating the nail 1/5 turn for each petal.
Step 11
The last petal end should overlap the first´s starting point.
Step 12
Make the bottom row of 7 petals. Touch the wide end of tip below the center of a middle row petal, again angling the narrow end of tip out a little more. Squeeze bag and turn nail to end of fingers, moving tip up, then down to form first petal.
Step 13
Repeat for a total of 7 petals, rotating the nail 1/7 turn for each petal.
Step 14
The last petal end should overlap the first´s starting point. Slip waxed paper and completed rose from nail.
3 Responses
Kathy629
September 15th, 2009 at 7:08 pm
My frosting keeps breaking. I have tried adding more powder sugar, then less, then more crisco. Hummm very frustrated trying to come up with the correct mix. Any suggestions? I have used the Wilson recipe. Thanks
JoshiezBride
September 17th, 2009 at 5:11 pm
@Kathy629 Only thing you need to do is blend the crisco by itself before adding any of the other ingredients. The fat in the crisco, is basically a blob before its blended, so you end up with little blobs that cause breaks. Hope this helps
KakeKitchen
November 1st, 2009 at 7:49 pm
How can you tell if your stiff buttercreme is the right consistancy for roses? I can’t seem to get it right.
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