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White Flower Cake Shoppe Signature flower - Page 4

post #46 of 103

Wow, I love the flower on top!!! I just can't imagine my frosting holding that shape for long.....

Cakegirls have posted their recipe (on their site) for piping buttercream which is supposed to hold shapes well........but honestly I can't imagine finding the right recipe to hold the shape of that flower. If anyone has that perfect recipe....I hope they post it....please.

post #47 of 103

AviaCake:  Awesome job on the cupcakes and thanks for the idea of opening the tip more.

 

I was reading on their FB page, that they (The White Flower Cake Shop) use Swiss Meringue Buttercream.

 

The royal flowers on that cake from Pinterest are gorgeous!  Thanks for sharing the picture.

post #48 of 103

About a year ago I saw a thread on the White Flower Cake Shoppe flowers (don't remember if it was this thread...) and was fascinated with the giant flowers.  I purchased a DecoPac tip 403 [these are hard to find] and made these cupcakes.  I'll attempt to share the resized photos below.    First pic is size comparison.  Smallest tip is the Wilton tip 81, the next size (for comparison), is a Wilton 2D, and the largest tip is a DecoPac (not Wilton) tip 403.

http://www.decopac.com/detail_11082__15-73.html

 

 

I played around with the stiffness of my regular buttercream (will provide link to recipe below) and played around with how to create each petal.  For a first time out, not too bad.  You can see that it may take practice to eliminate the "bulge" at the bottom of my petals and develop the muscle memory (pressure, pull, stop pressure, release) to make these quickly and correctly.

 

The buttercream was sufficiently stiff to hold the shape.  I ended up freezing these and gave them as gifts later.

 

I use a buttercream recipe provided by a Wilton forum member, Bunnywoman.  BUNNYWOMAN'S CRUSTING BUTTERCREAM: (a lovely lady on Wilton.com)
http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=132579&STARTPAGE=1&FTVAR_MSGDBTABLE=

post #49 of 103

Stitches - I tried this today with the end of a bag of IMBC (made with meringue powder) and it held fine.  But, I am really interested in the royal icing version, because when dry they can be set at an angle on a cake.  The IMBC version would only work on the top of a cupcake or top of a cake like the White Flower Cake Shoppe does.

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #50 of 103

Hi Everyone!  I have been fascinated with the White Flower Cake Shoppe flowers too!  Just today I posted the cake I made for my daughter's birthday.  I bought the Wilton 402 and 403.  My cake is 6" and I use the 402 for the flowers on top.  The flowers made with the 403 were too big for my 6" cake.  It would probably be fine for a bigger cake.  I used a medium consistency buttercream and I did pry open the tip a little bit.  Mine aren't very good but I thought they turned out OK for a first try.  Definitely need a lot more practice!!!

I made this cake for my daughter's birthday! I was attempting to copy the beautiful buttercream cakes from The White Flower Cake Shoppe! This is a 6"x6" butter cake with raspberry filling and buttercream icing. Some out of town guests arrived 3 hours early so I didn't have time to make the fondant letter Happy Birthday I had planned to make. I just grabbed an icing bag and quickly piped Happy Birthday which I was REALLY unhappy with. Oh well. Thank you for looking!

post #51 of 103

Those look really nice!

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #52 of 103

Ellie, you did a great job!  Love it!  Thanks for sharing!

post #53 of 103

That's awesome. Definitely better than how mine turned out. I tried once and gave up. I need to pull that tip out again and practice. Great job. Thanks so much for sharing. I'm sure your daughter loved the cake.

post #54 of 103
There was a shop that was doing these buttercream flowers piped directly onto the cakes and cupcakes years ago...it wasn't white flower, it was someone else. I have their book at home, i think. Will look it up because it had a bunch of instructional stuff in it.
post #55 of 103

Thank you Liz, The-_Sugar_Fairy and chaka1!!!  I appreciate your nice comments! 

post #56 of 103

I emailed WFCS and asked if they would do a tutorial or online class that people could sign up for. I havent heard back yet. I also asked Melissa over at My Cake School if she could do a tutorial. She said she also likes their style of cakes and will experiment with these buttercream flowers in the future. 

I have tried and tried making these flowers and I cant get them to stay up either. I really love them. 
Maybe it's not buttercream they use. Maybe it's Swiss meringue buttercream. ?

post #57 of 103

I think you guys are making this way too complicated...just get some tips and start messing around and practicing. Most piping is trial and error, not having exactly the right tip. You'll be able to get some good results if you have something similar and just play with it enough that you get the hang of how it works for you.

 

I found the book I was thinking of, it's the Cupcake Cafe, and she's been doing piped flowers on cakes for 20 years. This is nothing new...here's a video showing her piping some of the flowers directly onto the boards and the cakes, so you can see what she's doing. The flower decorating part starts at about 3:00. She said that she uses a cooked sugar buttercream with whole eggs, but you could use any kind of icing to do these kinds of flowers. http://www.youtube.com/watch?v=C5VbR7724E0

 

You have to develop your own style by practicing, so just go get some piping tips and have fun, don't worry about getting exactly the same tips or a tutorial. It just takes practice.

post #58 of 103
That sure was some glossy shiny butter cream. Almost melty looking.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #59 of 103
Quote:
Originally Posted by AZCouture View Post

That sure was some glossy shiny butter cream. Almost melty looking.

 I think that was from the food coloring. They use a lot of oil-based candy color if I remember correctly, but I could be wrong.

post #60 of 103
Cupcake Cafe does use oil-based colors, and I think they use FBC or IMBC. Their buttercream work is beautiful.

I agree with costumeczar about playing around and not making it harder than it has to be. Make some icing of different consistencies and try out a bunch of tips. This is so straightforward that I'm not sure a tutorial is going to help. It just takes practice.
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