I tried making roses last night and all my edges were not smooth... they were like jagged... they looked more like a carniation or something! i thought maybe my icing was too thick? i added a few drops of water and it still did the same thing! maybe it wasn't thick enough?! help! i just took wilton class one in october and this is the first time i made the roses since!
Piping gel or clear corn syrup works. In a pinch i have even used honey. You bascially want an inverted sugar because it adds to the elasticity of the icing
The jagged edges are caused by air pockets in your BC. I had the same thing happen when I took Course 1 and my instructor examined my BC and said that I had too many air bubbles in my icing. You can mix your BC with a spatula for a few minutes to reduce the air pockets, and then try making your roses again.
The jagged edges are caused by air pockets in your BC. I had the same thing happen when I took Course 1 and my instructor examined my BC and said that I had too many air bubbles in my icing. You can mix your BC with a spatula for a few minutes to reduce the air pockets, and then try making your roses again.
If this were the case, the air bubbles would appear as holes throughout the petals, not just at the top edge. 
The jagged edges are caused by the consistency of the icing.
The jagged edges are caused by air pockets in your BC. I had the same thing happen when I took Course 1 and my instructor examined my BC and said that I had too many air bubbles in my icing. You can mix your BC with a spatula for a few minutes to reduce the air pockets, and then try making your roses again.
If this were the case, the air bubbles would appear as holes throughout the petals, not just at the top edge.
The jagged edges are caused by the consistency of the icing.
Gee, you're right... never thought about it that way. You should've been my Wilton instructor!
It's funny you say that because I wouldn't have my roses any other way. I very much dislike the smooth edges and I think the rough edges are unique. LOL Here is a pic of a cake I did with my roses. I don't think smooth edges would have looked right on this cake. Guess it all depends on your prospective.
As a budding student I have to agree with your problem being icing consistency and the amount of pressure you are using to make your roses. I am struggling to make the "perfect" Wilton Rose too and just yesterday I made many of them in practice. Once I got the icing stiff enough and air free the roses started taking good form. Practice practice practice. Making a nice shell for the border has been a lot of practice too. Had to figure out the technique on my own and yesterday I finally did. You will too, just keep working with consistency and pressure.
After reading this thread I am going to try a little piping gel in my "rose" icing and see how it makes them look.
Lea
Guess it all depends on your prospective.
Yes, perspective is everything in art.
Your cake is beautiful! Are the bugs done in chocolate?
Oh thanks. Yes, the bugs are CTs. First time I had ever tried to make them.
I use piping gel or corn syrup also. I clean my tip after each petal and then I dab my finger in powdered sugar and tap down the edges a little so it doesn't appear so jagged.
I agree with adding a bit of corn syrup to your icing, but I had this happen to me. It was the tip itself. It was mooshed too tight at the thin end and at the larger opening of the tip, it was kind of kinked. I compared it to a new tip and VOILA! That was the problem. So check your tip first.
Now, that being said - I have 2 cakes in my photos - the pink one is the ruffled edge roses and the purple one is with a new tip. I kept the one that makes that ruffled edge because not all roses are perfect! I happen to grow a ruffled edge rose in my garden, and I love it. So, I can now do both.
I use or corn syrup also. I clean my tip after each petal and then I dab my finger in powdered sugar and tap down the edges a little so it doesn't appear so jagged.
So how much piping gel or corn syrup would you add to 1 cup of stiff icing for making roses? TIA!
I agree with adding a bit of corn syrup to your icing, but I had this happen to me. It was the tip itself. It was mooshed too tight at the thin end and at the larger opening of the tip, it was kind of kinked. I compared it to a new tip and VOILA! That was the problem. So check your tip first.
Now, that being said - I have 2 cakes in my photos - the pink one is the ruffled edge roses and the purple one is with a new tip. I kept the one that makes that ruffled edge because not all roses are perfect! I happen to grow a ruffled edge rose in my garden, and I love it. So, I can now do both.
Cupcake13, I looked at your photos and there is a big difference in the two roses. Your cakes are beautiful! I am in Wilton course 1 right now with my final coming up on Monday. Can't wait to do the final cake and I would like to try the piping gel before class on Monday.
It's funny you say that because I wouldn't have my roses any other way. I very much dislike the smooth edges and I think the rough edges are unique. LOL
I agree completely! I almost exclusively use jagged edged roses, as I think they look more natural and real. I think they have more character! Not to disparage anyone who goes to all the effort to insure they have smooth edges... those look nice, and on certain cakes are preferrable, but for my money, I like a few rough edges! 
Teekalea
Ha!Ha!Ha! When I first tried roses mine were VERY jagged and I actually thought they were cool! I told everyone they were carnations!
I use 1/2 tsp. I also do this when I am doing leaves to ensure I get a point for my leaf with a tip#67. Although now I'm hooked on tip#252 for leaves which comes in your Wilton Course 3 kit. You get a point on your leaf every time with tip#252. Even my writing comes out smoother with a little bit of corn syrup added to it!
Hope this helps!
Teekalea
Ha!Ha!Ha! When I first tried roses mine were VERY jagged and I actually thought they were cool! I told everyone they were carnations!
I use 1/2 tsp. I also do this when I am doing leaves to ensure I get a point for my leaf with a tip#67. Although now I'm hooked on tip#252 for leaves which comes in your Wilton Course 3 kit. You get a point on your leaf every time with tip#252. Even my writing comes out smoother with a little bit of corn syrup added to it!
Hope this helps!
Thanks! I'll try the 1/2 tsp per cup and see if it helps my rosey carnations to look more like a rose! ha! I do use the piping gel for my leaves and writing and love the outcome of doing so. Thanks for the tip on #252!! Don't have it but will get it and try it out. Why wait until Course 3 starts, right!!??!!
LOL, tip 352 is the only tip I require my Course I students to buy. I show them tip 67 leaves, and have them make some (after we have to gently wedge the tip open with our spatula, because most tip 67s have been bent), and then out comes the tip 352, which of course everyone loves. 
It's funny...in class I couldn't get a point for the life of me on any of my leaves with #67. I was so frustrated! So the instructor told us about #252. Since my final cake was done for that class, I walked out into the store and bought #252. I couldn't wait either! The whole class was fighting over using my #252 on their cakes!!!! You'll see...
LOL, tip 352 is the only tip I require my Course I students to buy. I show them tip 67 leaves, and have them make some (after we have to gently wedge the tip open with our spatula, because most tip 67s have been bent), and then out comes the tip 352, which of course everyone loves.
Where do you teach at in Houston? I am currently going to the class at Hobby Lobby on I45 South. You probably know my instructor? Monica T.?
To be honest with you, I have jumped waaaaaay ahead in class work because I don't have the patience to wait for certain things!! LOL
352!352! Why am I saying 252?!?!?!?
I'm tired today!!!!!!!!
It's funny...in class I couldn't get a point for the life of me on any of my leaves with #67. I was so frustrated! So the instructor told us about #252. Since my final cake was done for that class, I walked out into the store and bought #252. I couldn't wait either! The whole class was fighting over using my #252 on their cakes!!!! You'll see...
Thanks for the "tip"! My final class in course 1 is Monday and my leaves are all going to have points on them now! I know just what you mean by the #67 leaves not wanting to close up...but, I finally did learn how to make them close. The tip 252 sounds much better though and I am going to get it!! 
352!352! Why am I saying 252?!?!?!?
I'm tired today!!!!!!!!
Well I was wondering if there was a typo because you were saying 252 and cakepro is saying 352! ha! Glad to know which one it is because I would have ended up purchasing them both just to be safe then figuring it out from there. The way I see it you need to have them all sooner or later anyway
LOL, tip 352 is the only tip I require my Course I students to buy. I show them tip 67 leaves, and have them make some (after we have to gently wedge the tip open with our spatula, because most tip 67s have been bent), and then out comes the tip 352, which of course everyone loves.
Where do you teach at in Houston? I am currently going to the class at Hobby Lobby on I45 South. You probably know my instructor? Monica T.?
To be honest with you, I have jumped waaaaaay ahead in class work because I don't have the patience to wait for certain things!! LOL
I teach in that neighborhood! (I'll PM you, since I don't want any twerps I might offend here hunting me down LOL)!!
Small world!
LOL, tip 352 is the only tip I require my Course I students to buy. I show them tip 67 leaves, and have them make some (after we have to gently wedge the tip open with our spatula, because most tip 67s have been bent), and then out comes the tip 352, which of course everyone loves.
Where do you teach at in Houston? I am currently going to the class at Hobby Lobby on I45 South. You probably know my instructor? Monica T.?
To be honest with you, I have jumped waaaaaay ahead in class work because I don't have the patience to wait for certain things!! LOL
I teach in that neighborhood! (I'll PM you, since I don't want any twerps I might offend here hunting me down LOL)!!
Small world!
Yes! Please do!! I'll be looking forward to getting a pm from you. Gotta run downstairs and stir my pot of beans up then will be checking back here in a bit.
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