I've taken all 4 count 'em 4 Wilton classes and I still can't make a rose. Not a ribbon, not a fondant, not a buttercream. NOTHING! What's wrong with me?
I can't make buttercream roess very well either...I can make really good gumpaste and chocolate ones, though, so maybe you should just try another medium!
I haven't taken any classes but for the last 5 months I have watched and read everything I can find on the internet how to do roses and I can kind of make a nice gum paste rose, but as for buttercream forget it! They are always flat and smoochy and look more like cabbages than anything!
Some things just takes lots of practice! It took me a while to learn how to do a gumpaste rose to stay on a wire! But once you get it, its like riding a bike!
I see you live in MD, maybe if you want a private lesson, I can show you how to do some GP flowers and my method of doing them.
There's nothing wrong with you. Roses are a pain and require more practice and work with technique and icing consistency than most people can imagine. The only way I can make a rose is by using Roland Winbeckler's recipe, and piping it on the handle of a wooden spoon. I went through several batches of icing before I could make a decent rose. Just hang in there and keep trying. HTH
There is NOTHING wrong with you. It will come.
Have you tried to make them on a skewer? I can't make a decent BC rose on a nail, but I pretty happy with my skewer roses.
gerripje wrote
I haven't taken any classes but for the last 5 months I have watched and read everything I can find on the internet how to do roses and I can kind of make a nice gum paste rose, but as for buttercream forget it! They are always flat and smoochy and look more like cabbages than anything!
Cabbages! hahahahahahahaha! LMAO 
I totally know what you are talking about, cause that's pretty much how mine look 90% of the time!
Like the cabbage description...that's how my fondant roses looked in course 3...the buttercream ones will come in time....my Wilton instructor suggested using the canned icing instead of homemade and they actually came out looking like roses....try that and see if it helps...
I struggled with the bc rose for the longest time, so I bought the Wilton can icing and just make sure your base is big enough to support it. When making the rose, I don't even bother unless i'm using the can stuff and just practice, practice..its one of those things that seems really hard until you get it down.
I'm stating fondant and gumpaste class on Tuesday and i'm so excited 
It just takes practice, practice, practice. I used to sit with a bowl of buttercream and just practice. Everyone has already posted some pretty good advice, just try and keep trying. I find that I love to make fondant or gumpaste roses/flowers. Buttercream can be tricky if it's not the right consistency. Just keep practicing, you will be able to do them in time.
I've taken all 4 count 'em 4 Wilton classes and I still can't make a rose. Not a ribbon, not a fondant, not a buttercream. NOTHING! What's wrong with me?
Oh you are not alone!!! I can do very detailed work on cookies, bake delicious cakes and make wonderful desserts--but I cannot make a buttercream or fondant rose that does not look like it came from outer space to save my life! (I wish I could find someone in my area to give me a half day of private lessons just so I can learn to make them.)
LOL...that's funny. I can't make one either....I haven't tried too hard, and I'm always afraid someone is going to ask for a cake with a ton of bc roses. Oh well, I work better under pressure anyway. Don't be hard on yourself. Decorating is 80% believing you can and 20% practice (B. Weber).
I cannot make a decent rose the Wilton way...on a flower nail...however...I can whip some pretty ones using a stick! Have you tried that method? If not, give it a try. For me, it's much easier, faster, and I am able to do it with almost any icing. Most of all though...just keep practicing! You will get it! 
Everyone is right - it really does take a lot of practice. I've also found with those that I have taught it usually has to do with how you are holding your bag as well as the icing consistency. You need it to be pretty stiff but not so still that it hurts your hand! I have never tried making a rose on a stick/skewer but I know that a lot of people do and it does help with making your rose not look so flat.
The only recommendation I can make besides the way you might be holding your bag is how tall your base is. Also, I hate making roses with the 104 tip like most directions call for. I use a 124 ALWAYS. The only time I use a 104 or smaller is if I have to make tiny roses...
My roses are more than the standard 3, 5, 7 that Wilton teaches as well. It's usually like 3, 7, 9-12 or something like that...I like them to look fuller so I do it that way. Also, I think because I use a larger tip it does take more swipes to go around...Here is a picture of one of my roses...For me, close ups really help. Good Luck!
Tammi
I have been decorating cakes for 3 years now. I still end up having to do like 3 or 4 roses before I get one I'm happy with.... now fondant roses are a different story. I can whip out a good fondant rose on the first try. I agree with costumeczar. You may just want to try another medium.
Everyone is right - it really does take a lot of practice. I've also found with those that I have taught it usually has to do with how you are holding your bag as well as the icing consistency. You need it to be pretty stiff but not so still that it hurts your hand! I have never tried making a rose on a stick/skewer but I know that a lot of people do and it does help with making your rose not look so flat.
The only recommendation I can make besides the way you might be holding your bag is how tall your base is. Also, I hate making roses with the 104 tip like most directions call for. I use a 124 ALWAYS. The only time I use a 104 or smaller is if I have to make tiny roses...
My roses are more than the standard 3, 5, 7 that Wilton teaches as well. It's usually like 3, 7, 9-12 or something like that...I like them to look fuller so I do it that way. Also, I think because I use a larger tip it does take more swipes to go around...Here is a picture of one of my roses...For me, close ups really help. Good Luck!
Tammi
WOW that rose is stunning. I will definately try with tip 124 and see how it turns out..Thanks
I'm so jealous! 
wow. 
I will say this, roses are no easy flowers.. they require practice, lots of practice. After you finally get it, is like riding a bycicle..You will never forget. Bit to learn is can be a real pain in the a$*
So keep trying, and practicing. It will eventually happen...
Edna
I gave up on buttercream roses and I don't have any training or experience with real gumpaste or fondant roses but I LOVE making duff roses... Simple adorable and super easier...I don't mind that people don't eat them as long as they're cute...to me they are more whimsical than realistic but so am I so I don't mind
You can see the walk through if you go to http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=888053
and follow the "previous" link at the top.
Good luck..I'm sure you will perfect your buttercream roses with time.
If your roses are looking like cabbages, you need to pay attention to your tip position.
The centre petal is applied with your tip in the 11:00 position. This means that when you go to apply the petal, the wide end of the tip is positioned at the middle of the base and tilted in so that the tip opening is on the same angle as the base. Squeeze the bag and spin the flower nail simultaneously to wrap the petal around the top of the base.
For row of 3, the tip opening is held in the 12:00 position, this being straight up and down, so that if you held it up to a clock (with the back of the bag at 3:00)the tip opening would be pointing at the 12. Note that the center petal and the row of 3 are both applied at the same level on the base - the middle.
For row of 5, drop down the base and ANGLE the bag so the tip now would be pointing to 1:00 were you to hold it up to a clock.
Row of 7, drop down to the bottom of the base and tilt out even further so the tip opening is pointing at 2:00.
Cabbage-like roses happen because all petals are applied in the 12:00 position. You need to ANGLE the tip back for each row to have the petals furl out. So, 11:00, 12:00, 1:00, 2:00. Keep saying it to yourself!
If your roses are looking like cabbages, you need to pay attention to your tip position.
The centre petal is applied with your tip in the 11:00 position. This means that when you go to apply the petal, the wide end of the tip is positioned at the middle of the base and tilted in so that the tip opening is on the same angle as the base. Squeeze the bag and spin the flower nail simultaneously to wrap the petal around the top of the base.
For row of 3, the tip opening is held in the 12:00 position, this being straight up and down, so that if you held it up to a clock (with the back of the bag at 3:00)the tip opening would be pointing at the 12. Note that the center petal and the row of 3 are both applied at the same level on the base - the middle.
For row of 5, drop down the base and ANGLE the bag so the tip now would be pointing to 1:00 were you to hold it up to a clock.
Row of 7, drop down to the bottom of the base and tilt out even further so the tip opening is pointing at 2:00.
Cabbage-like roses happen because all petals are applied in the 12:00 position. You need to ANGLE the tip back for each row to have the petals furl out. So, 11:00, 12:00, 1:00, 2:00. Keep saying it to yourself!
Thanks for the very detailed instructions annacakes! That is very kind of you. But I think I know what my problem is now...my eyes started to glaze over halfway through reading this and my brain hurt from trying to figure out what I was supposed to be doing. I am MUCH BETTER at watching someone do something in person and then copying it. We all learn differently, and I fall into that category. I guess I'kll have to take a class someday!
Everyone is right - it really does take a lot of practice. I've also found with those that I have taught it usually has to do with how you are holding your bag as well as the icing consistency. You need it to be pretty stiff but not so still that it hurts your hand! I have never tried making a rose on a stick/skewer but I know that a lot of people do and it does help with making your rose not look so flat.
The only recommendation I can make besides the way you might be holding your bag is how tall your base is. Also, I hate making roses with the 104 tip like most directions call for. I use a 124 ALWAYS. The only time I use a 104 or smaller is if I have to make tiny roses...
My roses are more than the standard 3, 5, 7 that Wilton teaches as well. It's usually like 3, 7, 9-12 or something like that...I like them to look fuller so I do it that way. Also, I think because I use a larger tip it does take more swipes to go around...Here is a picture of one of my roses...For me, close ups really help. Good Luck!
Tammi
WOW that rose is stunning. I will definately try with tip 124 and see how it turns out..Thanks
Thanks! I really hope it works out well for you. I just think that using a larger tip makes it a little easier so hopefully that is true for you too!
I agree b'cream roses need soooo much to come together: icing consistency; practice; mound size & shape; practice; tip position; practice; back of the bag pointing over your shoulder; practice; turning the nail just right while squeezing; practice, practice, practice, practice!!!!!!!! LOL
Now ribbon roses shouldn't be that much of a problem I do admit I am never happy w/the ones I make but there are many variations of them so mine pass in the dark
GP aren't that hard when using the 5 petal (all-in-one) cutter. When you're shown how, go home & practice a dz of them and you will end up remembering everything.
love buttercream roses mixed with fondant specialty flowers....i agree with a poster above, like to be able to serve some of the flowers that the people will eat and not have to pull them all off....an doesn't every party have a kid or someone who wants the piece of cake with the rose on it!
practise, practise, practise..............
Everyone gave great advice! You could also try making them on a flower nail #10, also called a "witches hat". You can get them at www.countrykitchensa.com . Some of my students swear by them, and I like them as well.
Everyone gave great advice! You could also try making them on a flower nail #10, also called a "witches hat". You can get them at www.countrykitchensa.com . Some of my students swear by them, and I like them as well.
LOL It does look like a witches hat. Thanks for the suggestion.
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