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Please help....Buttercream roses

post #1 of 13
8/10/12 at 5:48am
Thread Starter 
I'm feeling pretty ashamed of my lack of skill here...I'm a lefty and have been decorating cakes for over 10 years. I took Wilton course 1 about 6 years ago to try and learn roses. The instructor told me since I was a lefty that I would not be able to do them well.

I have tried and tried and they turn out like crap. I have managed to avoid them (I do mostly carved or kiddie cakes anyway) until TODAY. I need 6 measly roses and they all look horrid. No matter what I do the edges of the petals frill. I started with Wilton recipe icing, I have tried really firm icing, then thinned it out a little, thinned it more to no avail. Then I made indydebi's buttercream and it STILL frills. I have even been trying to use hershey kisses as a base since no matter how firm the icing is, the bases still seem wobbly.

How do I make the petals to stop frilling?? Where am I going wrong? I only need 6 roses and I have been trying for hours last night icon_sad.gif
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post #2 of 13
8/10/12 at 6:25am
Yikes - sorry you're so frustrated. One thing that might work, but don't know if you're willing to try: You could open up the narrow end of your tip very slightly. Frosting (well, anything) tends to frill when a large quantity is forced through a small opening. This might not be the issue, but since you've tried multiple recipes and consistencies, the worst that can happen is you have to squeeze the tip back into its original shape. Good luck!
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post #3 of 13
8/10/12 at 6:53am
I do all my cake decorating left-handed too and, like you, have been frustrated for years with anything involving the "rose" tips. Ruffles seem to the backwards (pretty part of the ruffle toward the cake!) Roses were just a mess.

If have also tried opening the end of the tip, that does help with the frayed edges, but I don't think that is really a left-hand issue. A little corn syrup in your recipe might help with that. (Although, I have never acheived perfection!)

But as far as the left-hand frustration with those tips, when you have a chance pick up Wiltons: LEFT 123, LEFT116, and LEFT 97. They have a little wave built into the design and it seems to help get the movement right.

I have had mine a while, but I think Hobby Lobby and places like that carry the 3 together on a little card. Otherwise, if you have a local cake shop you can pick one up there to try and see if you like it.

I know that doesn't help with your immediate problem, but maybe next time!
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post #4 of 13
8/10/12 at 6:53am
Sorry you are frustrated. Please don't be discouraged because you are a lefty. My first cake teacher was a lefty and made beautiful roses.

I also totally agree with 3D-Sweets, open the small side of the tip a bit. I had the same problem until I widened the opening on the small side of my tip 104. I think they are squeezed too thin.

That was my new cake teachers first bit of advice before she even taught the rose. Also don't lift your elbow like you are making half circles. Just move the wrist, in a smooth up and down type motion. Not hard like printing capital A's. Nice and smooth.

Good Luck, take a deep breath, relax and just do the motions. You will get it. I used to get worked up and stressed about making roses and they sucked, then I decided I didn't care and relaxed and they look good now.

Take Care and remember to breathe and relax your shoulders.

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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post #5 of 13
8/10/12 at 7:10am
Thread Starter 
THANK YOU!!! I opened up the tip on both recipes of icing and they piped roses beautifully!!! All this time and trying to practice and it wasn't me...LOL I was taking a big hit to my confidence. Thanks to all of you that replied.

I will check on those lefty tips next time I head to hobby lobby.

THANK YOU THANK YOU icon_biggrin.gif
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post #6 of 13
8/10/12 at 7:23am
Hooray!

So glad to hear!

Have a great day!

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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post #7 of 13
8/10/12 at 7:33am
So glad you figured it out! If the tip wasn't the problem, I was going to mention that sometimes thinning the icing doesn't help but adding more shortening to make it more creamy does.

Also, using a larger tip like #124 instead of #104. I use tip #124 in my video (link below). Maybe there's something on the video that you will find helpful.
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/
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post #8 of 13
8/10/12 at 3:10pm
......Wilton course 1 ... try and learn roses. The instructor told me since I was a lefty that I would not be able to do them well........

Oh hon what a bad teacher you hadicon_sad.gif I'm soooo sorry to hear that BUT......I had the same thing said to me when I was starting to learn decorating.
I haven't read all the replies you have gotten but I bet your roses aren't near as bad as you think. You say the edges 'frill' - not sure what you mean, but if they are cracked and jagged.....SO WHAT?? I happen to love, Love, LOVE roses that way and go out of my way to make it happen. We are always harder on ourselves than others. Don't let it upset you. If that's the problem I'm sure others have already suggested how to correct it - making your icing creamier (not softer/thinner) &/or opening the tip some.
Hope by now all is better for you.
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post #9 of 13
8/10/12 at 3:40pm
I am a leftie as well and have been decorating for 20+ years and I couldn't pipe a rose on the flower nail to save my life. I have always had the same issue with the piped centre not being sturdy enough for me to pipe on. A fellow decorator and good friend showed me how to pipe a rose on the end of a lolipop stick and that is the only way i can pipe them. I will have to track down a set of the left hand tips and try them out.
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post #10 of 13
8/10/12 at 8:36pm
That teacher needs smacked. It's got nothing to do with being a lefty and everything to do with a teacher who decides her failings are the fault of her students.
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post #11 of 13
8/10/12 at 9:17pm
Quote:
Originally Posted by mallorymaid

I have always had the same issue with the piped centre not being sturdy enough for me to pipe on. A fellow decorator and good friend showed me how to pipe a rose on the end of a lolipop stick and that is the only way i can pipe them. I will have to track down a set of the left hand tips and try them out.



My mom actually uses a tooth pick when she makes her roses and they are wonderful. She then pokes the tooth pick into a styrofoam plate and pulls it through. This allows the rose to dry enough to move and doesn't mess anything up.

I haven't mastered them in any form but I'm working on learning on both the nail and tooth pick. Good luck to all with their roses and don't give up!
Sweet Southern Bakery
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Sweet Southern Bakery
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post #12 of 13
8/11/12 at 12:23pm
One other general issue: when you are making the base cone, keep it tall and skinny NOT fat and short.

The rose will then look a lot more natural, and you can trim the base if you need to.
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post #13 of 13
8/11/12 at 2:37pm
........One other general issue: when you are making the base cone, keep it tall and skinny NOT fat and short........

Actually, when I was teaching I'd give each student a Hershey's Kiss to have in front of them so the could make the base the same size & shape.
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