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Premade rose bases

post #1 of 8
Thread Starter 
Hi everyone. This is my first time on cake central and from what I've seen this is place to get the best answer to my question. I was wondering if I can use those premade rose bases for gumpaste flowers to make royal icing roses?
post #2 of 8

i don't know why not

 

but if you can pipe a rose

 

you can pipe a big hershey kiss shape with a #10 tube or something

 

maybe pipe with the open coupler and just pipe big blobs with an up & down motion

 

well it's a down & up really and pointing straight down on the table

 

let them dry a little enough to pick up --insert a toothpick--finish drying

 

more than you ever wanted to know for the same low price

 

icon_biggrin.gif

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #3 of 8
Thread Starter 
Thanks so much k8memphis. Seems that that could go pretty quick. I'm a real beginner and I keep doing the rosé tip and spinning the nail thing. Will definitely try your method.
post #4 of 8

i mean you can actually use hershey's kisses too!

 

it just sounded like you wanted to avoid using the soft base.

 

and you could skip the toothpick and just affix the dry royal bases to the waxed paper/rose nail too with fresh dollops of icing

 

you are welcome!!!

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #5 of 8
Thread Starter 
Yes I did want to avoid the soft base. I don't know why I can make a rose easier than I can make a base. Just goofy I guess. Really appreciate your tips!
post #6 of 8
Quote:
Originally Posted by lisamak View Post

I don't know why I can make a rose easier than I can make a base.

You could skip the blob base altogether and make them on a stick like in my video below!

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 #7 of 8
Thread Starter 

OMG that is awesome. I do have a novice question though. How do you get the flowers off the nail?

post #8 of 8
Quote:
Originally Posted by lisamak View Post

OMG that is awesome. I do have a novice question though. How do you get the flowers off the nail?

The answer is typed at the bottom of the video which includes a link to another visual.  In case you can't view it, here's the text:

 

I don’t use scissors to take the roses off the stick. It’s not the most productive way if you have to put your bag down to grab another tool (the scissors) to run up the nail/stick and then use another step to wipe it off the scissors. With this setup, you can easily make 600 roses per hour. I’ll explain…You’ll need: 1=Full size BUN sheet cake pan (approx. 18” x 24”), ?=Bakery pan liners (parchment-type paper), 1=Optional 20” custom-fabricated metal rod with three 1”-2” spikes or Optional 20” custom-fabricated wooden rod with three 1”-2” hardware nails. First of all, you need to modify one of your full size BUN pans by— 1.) cutting off two corners, 2.) folding down the entire edge of that end of the pan, and 3.) cutting notches out of the lipped area up to the bend. Before cutting the notches, you need to decide your preference as to how many roses that you want your pan to hold. (6 roses per row X 8 rows = 48 roses per pan every 5 minutes, or 7 roses per row X 11 rows = 77 roses per pan every 7-8 minutes.) Tape your parchment pan liner over the notched area on the pan and let the rest of the paper hang freely below (or use the optional rod instead of tape, but you’ll need to cut additional notches for each row in the pan sides to hold the rod). To remove your completed rose from the stick, wipe or drag each rose into one of the “V”-shaped notches in the pan that is covered by the paper. When you’ve completed one row, move the paper up and continue piping another row of roses. Repeat until the pan is full. This is the short version—I hope it makes sense. Have fun! Photo of tray: http://img.photobucket.com/albums/v148/real_faker/Panwithpaperangleshot.jpg
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
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