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Buttercream roses

post #1 of 7
7/27/12 at 12:01pm
Thread Starter 
I got back into cake decorating about 2 years ago; I only had just started 20 + years ago, when mommyhood got in my way.

After 2 + years, my buttercream roses still suck.

Any advise?

Thanks

Christy icon_cry.gif

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post #2 of 7
7/27/12 at 12:02pm
Find some tutorials online.

Or go to your local public library (big cities) and look for good books. I elarned out of the Wilton books.

Try other tips--there are 3 kinds of petal tips and something other than the 101-104 type may be for you.
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post #3 of 7
7/27/12 at 2:03pm
They aren't that bad.

Your blue roses look too wet, shiny, soft, & droopy. Add more PS.

Your peach & purple roses might be the right consistency, but they look too dry. Try adding more shortening.

All of your rose petal edges are breaking and look ragged. Once you know the consistency is correct yet the edges still break, you probably need to open up the narrow end of the tip or use a larger tip like #124.

I avoid many Wilton methods. If you pipe roses on a stick instead of the flathead rose nail, it can be more productive. I made a video... click on the link in my signature line to view. HTH.
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/
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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 #4 of 7
7/27/12 at 2:42pm
Unlimited has some good advice but I disagree w/her use of a stickicon_smile.gif ....... pipe roses on a stick instead of the flathead rose nail, it can be more productive.....

I never had good luck using a stick unless I did tieeny, tiny roses with tip 101s on a toothpick! icon_smile.gif
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post #5 of 7
7/27/12 at 4:06pm
Quote:
Originally Posted by kakeladi

Unlimited has some good advice but I disagree w/her use of a stickicon_smile.gif ....... pipe roses on a stick instead of the flathead rose nail, it can be more productive.....

I never had good luck using a stick unless I did tieeny, tiny roses with tip 101s on a toothpick! icon_smile.gif



Well... that's you. I said, "it CAN be more productive", so it's up to you if you'd like to learn a faster way to do it. I've already proven that it IS more productive IF you're capable, willing to learn, and/or lucky enough to make it work on a stick.
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 #6 of 7
7/30/12 at 11:18am
Thread Starter 
Thanks everyone. icon_smile.gif

Christy

Cake is Happy!!

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Cake is Happy!!

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post #7 of 7
7/30/12 at 2:52pm
My roses have the ruffled edges like yours and I have come to like them better that way. With that said, it is a fine line between "too much" & "not enough" PS. I prefer a stiffer BC to ice my cakes with but need a thinner BC for making flowers.

Play with your icing consistency a bit and you will find what works just right for you. Of course remember on a rainy or sunny day, just right might change icon_smile.gif Thankfully it is not a science it is art.
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