Cake Central › Cake Forums › Cake Talk › Cake Decorating › AW - just posted pics of my first roses ;-)
New Posts  All Forums:Forum Nav:

AW - just posted pics of my first roses ;-)

post #1 of 22
8/1/05 at 12:51pm
Thread Starter 
AW is from theknot.com bulletin boards - do you use that here? (Attention Whore - hahaha)

Anyway I'd just like to draw your attention to the newest cake I've posted, I just made my first roses (followed the instructions in Course I book - in class we've only done the base and I got impatient) and put them on my grandmother's birthday cake this weekend.

I wish the edges weren't so scraggly, I have heard that is because the BC needs more water(?) but this is the exact recipie from the book, not any deviations! Why would I get these results then???
LL
Reply
Reply
post #2 of 22
8/1/05 at 12:58pm
Nice job!
Hope your day is a piece of cake!
Reply
Hope your day is a piece of cake!
Reply
post #3 of 22
8/1/05 at 1:02pm
I thnk the scraggly-ness makes them look more authentic! I think you did a good jobMatter of fact, Im starting my Wilton 1 class next Monday and pray mine look this good!
Reply
Reply
post #4 of 22
8/1/05 at 1:29pm
I personally like the scraggly edges myself! They look great to me...no different than the ones I've done. I prefer to do royal icing roses myself...need to master the BC ones when I get time to practice.
Keep up the good work...practice makes perfect!


Reply


Reply
post #5 of 22
8/1/05 at 3:23pm
Those look awsome, I find it easier doing royal roses!
Keep up the good work
Denise
Reply
Reply
post #6 of 22
8/1/05 at 4:30pm
I think you did very well for your first roses. The jagged edges can be caused by your frosting being too stiff, I have found that even though the recipe is followed exactly, sometimes the consistency does not come out exactly the same. Also, you can add a little piping gel to your buttercream frosting and this will help with the jagged edges.
Joanie
Reply
Joanie
Reply
post #7 of 22
8/1/05 at 5:48pm
You can also use just a touch of corn syrup, to make the icing slightly more 'elastic'.

Great job on the roses!
Steph

"What difference does it make to the dead, the orphans and the homeless, whether the mad destruction is wrought under the name of totalitarianism or the holy name of liberty or democracy?" --Mahatma Gandhi
Reply
Steph

"What difference does it make to the dead, the orphans and the homeless, whether the mad destruction is wrought under the name of totalitarianism or the holy name of liberty or democracy?" --Mahatma Gandhi
Reply
post #8 of 22
8/1/05 at 7:42pm
Nice for your first time!! Wanta come to my house & help me do some??? I am fixing to start making 80 royal icing roses!!!!!!! Am I crazy or what??? I have a cake order for this Sat. for the cake on the front of the book Wilton Wedding Cake "A Romantic Portfolio". It calls for 70 fondant roses. The bride/groom didn't ask me to do this cake till 3 wks ago.. didn't have enough time to do fondant so I'm doing royal. I do not want to fool with BC!!
"Learn from a turtle... it only makes progress when it sticks it's neck out"
Reply
"Learn from a turtle... it only makes progress when it sticks it's neck out"
Reply
post #9 of 22
8/2/05 at 11:04am
Your roses look great!

Mine still have scraggly edges, but I've had no complaints. They look more real.
~~Juli
Reply
~~Juli
Reply
post #10 of 22
8/2/05 at 9:19pm
Thread Starter 
thanks for looking and the tips...we learned the 'center' part of the rose in class yesterday and my teacher told me my icing WAS too stiff, so i'm going to try out this piping gel thing you guys are saying as well. thanks again!!!
Reply
Reply
post #11 of 22
8/3/05 at 1:17pm
They look great. I have done many buttercream roses using the 104 tip. and have recently tried it with the 97 tip. I love how it comes out. first rose came out okay, second not so well. check out my first attempt at the rose using the 97 wilton tip.
LL
Kristy

"The road to a friend's house is never long."
Reply
Kristy

"The road to a friend's house is never long."
Reply
post #12 of 22
8/3/05 at 1:18pm
Looks great .. way to go!!
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
Reply
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
Reply
post #13 of 22
8/3/05 at 1:20pm
They look fantastic.

The piping gel trick works great. I always have that issue with mine. Thinning it down works, but then it almost gets too thin after I've been using it. So I throw a dollop of piping gel and it works perfectly. Piping gel seems to work better than the corn syrup. You seem to need much more corn syrupm, but it does still work.
Reply
Reply
post #14 of 22
8/5/05 at 10:46am
How much is a 'dollop'?
Reply
Reply
post #15 of 22
8/5/05 at 1:02pm
I usually put about 1/4 tsp...depending on how much frosting I have, you can try it at 1/8 tsp. and see if it is smoother, and add more if you need it. I have found that it is much easier to add more than to try to fix it if you add too much.
Joanie
Reply
Joanie
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › AW - just posted pics of my first roses ;-)