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can I make buttercream roses a week ahead without freezing

post #1 of 7
Thread Starter 
I am going across canada to make my sons wedding cake but would really like to make the roses (buttercream) here before I leave....will they stay good for the four day drive, then I could put them in the freezer when I get there....any suggestions would be appreciated......
Thankyou
post #2 of 7
I would be afraid that they would melt if they get left in the car. Buttercream goes soft really fast if not under perfect conditions. I would freeze them and then keep them in a cooler the whole time. My only other concern would be condensation when they defrost, so really watch them closely.
post #3 of 7
Yes. Be sure you let them air dry. Don't freeze freshly-made roses because they'll return to the too soft to handle consistency when thawed. No need to freeze them at all, they'll last for months. You can keep them on a tray covered loosely with a sheet of parchment paper to keep dust off. If they are tinted a color that fades (pink or purple), keep them away from light.
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 #4 of 7
Use buttercream as follows: 1 lb shortening WITH trans fat (use a store brand like No-Name), 1 kg icing sugar, only enough white corn syrup to mix smooth.

These will air dry better when you pile them onto cardboard sheets (no greaseproof coating needed) a few days before you start the road trip.

Make ABSOLUTELY sure that the roses are air conditioned during the drive...and no need to freeze at the other end.
post #5 of 7
You could use royal icing and let them dry.
post #6 of 7
If it were me I would do royal icing or fondant as I would be concerned about them holding up for the drive. But if you choose buttercream I think one that is made strictly without butter should at least be safe to eat after the trip.
post #7 of 7
Oh definately they can be done in b'cream and kept for months. Just find a good b'cream that crusts. I think I posted a recipe for airdried b'cream flowers many yrs ago but not sure....try a search in the recipes. If you can't find it, use the Wilton class b'cream and cut down a bit on the shortening - the less used the more it will crust/dry. Use it in the stiff consistency or just add a little bit of water until you can pipe w/it w/o hurting your hand. For yrs that's all I ever used to make my flowers icon_smile.gif And they will not melt unless it get over like 90 degrees in the caricon_smile.gif I always made mine on a flower nail covered w/a 2" square of wax paper....remove from nail by the wax paper and set on a cake board, then they can go in a cake box for the trip.
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