Is it just me, or do these "roses" not really look like roses!!!??? I don't know if my buttercream is not the right consistency, or if it's just me!!....Probably the latter of the two. Does the BC need to be really stiff for these, or medium or soft? Mine's kinda medium, I think. I've done about 10, so far and decided to get some advice before proceeding. Any suggestions?

It does look like it's too thin. It really does need to be stiff. otherwise the petals kinda droop and blend in together. Other than that they're really good!!!

Oh my goodness....when I saw the picture, I thought you had taken a picture of my roses!!! I had the same problem when I made a cake last weekend. Thanks for posting the question.

That's funny luvcakes!! And I'm glad I'm not the only one that's slightly "rose-making challenged" lol.
Now, once I stiffen this frosting up a little...I'm assuming I can just add more powdered sugar...If I can get these not-so-roses to actually look like roses, can I pipe them strait onto a cake? Or is that too risky? I'm making these little mini-cakes for a gathering tomorrow and won't have time for them to set up enough to transfer. If I can't put them straight onto the cakes, I'll just do something else on top.

You can use the Wilton flower lifters, or some people just use scissors to move the roses from the flower nail or wax paper to the cake. There is no need to let them crust before moving them.

To use the flower lifters (white scissor like things) you open them at the base of the rose, close them half way and lift up the rose. Once you have it where you want it, you close the flower lifter, then use a spatula or the point of the flower nail to hold the rose in place while you pull the lifters out from under it.

Thanks, TexasSugar! I'll try that!

it LOOKs like you need to get your icing a little more thicker/stiffer

lol I'm glad you posted the pic and the question as well as they look like my roses too and I was thinking that maybe my icing was too soft. So now I will try making the icing more firmer and give it another shot. I also want to try the tootsie roll roses they look lovely and have like a bronze color to them the only problem is I cant find any tootsie rolls around here. I know we have some somewhere I just have to keep looking. lol I always envy you americans when I'm on here you have all the cool places to shop lol

darcat, what are tootsie roll roses?................wondering if this could possibly be done when I can't quite yet do regular roses..... lol.

You use a tootsie roll candy that is soften and you mold it like you would fondant there are a few pics in the gallery of them on chocolate cakes I think they are just gorgeous, and seem to be easier than the buttercream at least to me but I havnt as yet actually tried them

From the pic you posted, your BC is too soft. Also I use a cone of fondant in the middle. My roses used to sort of wiggle around by the time I got to the last row. I had some leftover fondant and formed a bunch of bases, attached them to my parchment squares and didn't let them dry, just put them in containers and put them in the cabinet. Whenever I need roses, I just pull them out and go. I like to let them sit in the refrig for a few minutes before placing them on the cake. Good luck.

I use to have a heck of a time getting my roses to look decent. By chance, I purchased the wilton pre-made decorator's icing (I was visiting friends and couldn't make my own frosting) at the craft store. I tried making a rose with it (since the container says it is the correct consistency) and couldn't believe how good the roses came out! I made four in a row and each one was perfect. I won't make stiff buttercream again for roses - I buy wilton's decorator icing. I have also read somewhere (I think on CC, but not sure) that you can use a hershey kiss for the rose base and pipe the petals on that instead of piping a base. I haven't tried it yet, but it sounds intriguing.

~Chelle

I could never get my roses to look good using the nail. Our instructor had me try making them on a sharpened wooden dowel - much easier. Slip a square of wax paper on the dowel, use the dowel as the cone and pipe the petals around it. Lift it off from underneath the wax paper.

Well for me...i find i have really hot hands...so this will loosen the buttercream....so..the best way to do this when u are making a bunch of roses is..too keep switching your bag in and out of the refrigerator...that way....it keeps it stiff....notice how your first roses always seem to look the best than as u go..they wont hold shape....hope this tip helps
p.s..always remeber to make your icing stiff..

make the icing still and add about a tsp. of clear piping gel per cup of icing and it will be stiff enough to make good roses, but the piping gel will keep you from getting those raggedy dry looking edges on the petals.

I have tried the hersheys kiss roses they taste so good. I made them using a rasberry buttercream. It seemed much easier this way. I didnt know wilton made a decorators icing...I will have to try this.
MC

All the tips are great for the roses. I too have had raggedy or limp roses until I got the BC stiff enough. I also started using the Hershey kisses for the base and that helps tremendously! Plus those that eat them get the chocolate surprise. So far everyone loves having the kisses inside. Just like with anything it takes the practice and sometimes trial and erreor, although with this site there isn't as much of that! I have gotten SO many tips and ideas here so thanks to everyone and good luck with your future roses!

For the roses using the hershey kisses, do you just use the kiss as the base and pipe the petals around it like you would if making a regular buttercream rose?

I also am pretty awful at making the BC roses, but the tootsie roll roses are pretty easy.


here's a link someone here on CC gave me:

I did not follow it exactly...kind of just looked the directions over and winged it, and it came out great! you can also use starburst candies.


http://www.turnto10.com/food/6716796/detail.html

I always put mine in the freezer if I need them quickly. 30 min or an hour & they are easier to transfer to the cake.

Thanks to all of you for the advice on how to make my "not-so-roses" look like roses! I thickened up my BC with more powd sugar...didn't have any piping gel, so I used a little corn syrup....Will definately get piping gel at store tomorrow! I also used the fondant as a base--Thank you dynee!! That helped soooooo much! Now, they still don't look as professional as a lot of you guys, but at least they are much better than they were! The ladies at the meeting LOVED them!!! ( I have a pic in my pictures) They couln't believe these were little cakes!....Obviously never seen a cake in fondant before . But I was glad they liked them. I look forward to perfecting these roses in the future!!!
And It's so nice to know I'm not the only one that hasn't quite perfected them yet!! Thanks everyone!!!

If you switch to an all crisco icing, they will set up fine. And dry enough so that you can pick them up & place them on the cake!