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Help, Buttercream Roses!!!!

post #1 of 5
Thread Starter 
Well I am practicing my buttercream roses and well it would work wonderfully but for some reason the buttercream won't "hold up" it just droops down and by the time I get to making the 5 petals its basically one pile of buttercream. What is going on? Is there a certain type of buttercream I should use to make the flowers?
post #2 of 5
It needs to be stiffadd powdered sugar.
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
post #3 of 5
It needs to be stiff. Stiff like this, is you squirt some icing in your hand and rolled it around it would form a ball and not be sticky. But not so hard or stiff you can't squeeze it out of a bag.

Add more powdered sugar to the icing. If the edges of the petals get ragged add a little shortening. But no liquid.

It's a trial and error process. Hang in there.
If you can't find time it do it right..how will you find time to do it over?
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If you can't find time it do it right..how will you find time to do it over?
Reply
post #4 of 5
Thread Starter 
Thanks I added some but not enough I guess. Will practice more in a little bit.
post #5 of 5
Cakelady, That's an interesting concept of how to explain what stiff icing is. I'll have to remember that "check."
KitchenAid Professional 600 6 qt. in January 2011
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KitchenAid Professional 600 6 qt. in January 2011
Reply
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