I know there have been some recent discussions about adding extra meringue power to buttercream and letting flowers air dry. This way they can be made ahead of time and are easier to handle putting on the cake and they can still be eaten.

I am sorry, I am having trouble finding those particular threads so here are my questions:

1. How far ahead can you make your flowers and let them sit out?

2. Can they be air dryed and then refrigerated or frozen to increase the amount of time I can make them ahead?

3. Any other tips you may have?

Thanks,
Cindy

Well, I don't know how long it would take for flowers to dry (at least 2 days no less)
But when I made some bugs out of buttercream, let them dry, and then painted watered down food coloring on them I started them at least a week in advance.
I know you can also freeze your buttercream flowers.

Thanks, Mouse. I am going to try to experiment this weekend.

Cindy

mOuse,
could you please tell me how you do your buttercream butterflies without breaking.

I freeze buttercream roses all the time. They're easier to handle, I think. Make them on small squares of wax paper and you just peel it off before attaching to cake.