So i made my first 3 tier buttercream cake, and had varied gumpaste roses to add to it.
I arrived at the venue with the cakes and stacked them up , all was going well,
However when i tried to add one of the larger roses to the top tier i noticed the weight of it was squishing down the edge of the buttercream, to the point that i had to take it off.
It was a med-lg size rose.
I used a 50/50 butter/shortning recipie and had chilled the cakes overnight, the venue wasnt particually warm, and so my dillema was really to do with the weight of the flower.
I had the wired stem going into a straw in the cake at the furthest point to keep it stable, but the front of the rose was right on the edge of the tier and was slowly crushing it down (not hugely) but enough to notice.
Are there any tricks to get this to work or should i just not use heavier bigger roses/flowers on buttercream cakes?
Id really like to know if there is a trick to getting this to work...

thanks

Brian