I'm making a cake that calls for roses made with tip 124. It's very large. It says to still use tip 12 for the base. but when i start to add the center and petals, the base just collapses under the weight of the petals. 124 is a LARGE tip so i'm not surprised that the base is collapsing. Should I make the base larger? Is there another way to make the roses using this big tip??
Thanks!
you may try making your icing stiffer. this may help with the collapsing. I have used this tip for roses and they came out fine....big and fluffy!!! good luck
I agree with Bethyboop. Make your icing stiffer and that will help! The roses are beautiful! I actually just bought a 127D tip because my mom always wants big roses! They will look great!
Have fun!
OOOH, I would LOVE to see any pictures you have of big roses. I've seen them in stores before, but I'd love to look at some again!
A stiffer icing will make it easier.. also remember that your base should be equal to the width of the tip plus 1/2. So if your tip is 1 inch wide the base should be 1.5 inches tall. Sometimes I'll pipe some centers and put them in the fridge and then when they are set up I will pipe the petals. HTH's a bit..
bethyboop--
go to www.shrinkpictures.com to resize your pictures for posting. I think the size has to be around 600 pixles to post, doublecheck the sticky for pictures on CC home page
Someone had posted on shrinking photos in this forum "How Do I" (topic: Downsizing a Picture) but I can't locate it now. I have used ShirleyW's method since then and it works for me.
"Right click on thumbnail, click Edit. Click on Image on toolbar and look for sketch/skew, choose 40% or 50%."
Can anyone who has made these size roses PLEASE post a pic?
I have often looked at that big tip and wondered....what size rose would it make and how does it look?
I also wonder...that tip is too big for the couplers I have. What do you use for coupler to hold it in place or do you just place it inside the bag without a coupler. If so, does the icing squeeze out around the tip and leak out?
Thanks so much, I have always wondered about this...
According to the Wilton yearbooks, tip 124 can be used with a large coupler (as opposed to the standard size).
Would it also help you to use a larger flower nail? I've never used tip 124, but even when I make regular roses with tip 104 I have been using the flower nail that's really large (number 14) and is approx. 2-3/4" across. It gives me more stability and I feel like my roses turn out better. HTH.
29apr00: In our bakery we use only #124 for roses. The tip goes directly into a bag #16 or #21 depending on how many roses we need to make--no coupler. We only use the stick to make this size rose--no nail. I've done it so many times, I cannot use the nail now for any size rose...too slow. Do a search here on CC on "articles" - "roses on a stick". There's some excellent help.
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