Cake Central › Cake Forums › Cake Talk › Cake Decorating › OK, I truly s*ck at making roses...
New Posts  All Forums:Forum Nav:

OK, I truly s*ck at making roses...

post #1 of 47
Thread Starter 

and need any pointers you can give me.

 

I have watched every youtube video I could find, have lots of Wilton books showing the step by step picture instructions, and have practiced till I threw everything away, yes, even the bag and a good tip.

 

I have tried and tried and still can't get it down.

 

Does anyone know of a video class I can sign up for (not that it would help, but I would really like to make these bad boys.

 

Signed- Notwillingtogiveupjustyet!

Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
Reply
Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
Reply
post #2 of 47
Quote:
Originally Posted by sfandm View Post even the bag and a good tip.
 

Is it that you're piping your roses? If so, (and it's obviously not working for you) might I suggest gumpaste  n-ot fondant-mixed-with-tylose- but GUMPASTE instead?

This is Edna de la Cruz and she is THOROUGH!

https://www.youtube.com/watch?v=qqiNRkSQLf8&feature=player_detailpage

https://www.youtube.com/watch?v=9k7jczwKVAk&feature=player_detailpage

https://www.youtube.com/watch?feature=player_detailpage&v=bSSvOK0n9zs

https://www.youtube.com/watch?feature=player_detailpage&v=2M98kRJ87P0

https://www.youtube.com/watch?v=e8U1oDIaA-M&feature=player_detailpage

post #3 of 47

AND I tend to 'cheat' by using a 5-petal cutter to finish my last three or so layers. I find it's quicker AND gives a neater finish.

post #4 of 47
Not really sure how to help, I have only made them once. The one thing I can think of is consistency of your icing, maybe it's not thick enough? What exactly is wrong with the ones you try to make? Do they slop?
post #5 of 47
Hopefully someone with ample experience in buttercream roses will see this, sorry wasn't very useful
post #6 of 47

Try a craft store class. Michael's and Hobby Lobby always have their classes for half off. Yes, you have to pay for it, but if you're really having a lot of trouble with the technique, perhaps an instructor that can sit with you and work with you is the help you need.

post #7 of 47
Thread Starter 

arlenej- yes, thanks, I have watched all her videos on youtube, she is one awesome instructor. I don't want to use gumpaste or any other inedibles on any of my cakes, too much plastic in the world as it is. I do have plunge cutters, as well as the rose ones, haven't tried a rose this way yet, but I use alot of chocolate clay decor on my cakes, will play with this idea.

 

meriem- thanks for responding. I thought I had a stiff consistency of frosting, its stiff enough for my shell borders to stay, and they don't fall over or misshape at all, but I have also been using the same recipe for years now, and the consistency is always the same. So, no they don't slop, but I like your word usage. LOL

 

andreascakes- I wish there was any kind of cake class where I live. The Hobby Lobby closest to me doesn't offer them at all, but they sell Wilton products, go figure! No Michaels at all, and Joanns Craft store has no room to hold classes of any sort.

 

I guess I am just gonna have to play and play and play some more with buttercream leftovers, in front of the TV, before I go to bed, etc, till I get it down right. After all, how hard can it actually be?!?

 

It doesn't help that I have a severe carpel tunnel problem. (Hope I spelled it correctly)

 

Thanks to all.

Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
Reply
Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
Reply
post #8 of 47
It needs to be more stiff than what you'd use for shell borders. Shells aren't as tall as roses, and petals will droop because they're heavy when not resting on the cake surface like borders are. (I say droop, I'm sure other poster meant slope!) It's so much easier if you learn to make them on a stick!!!!! My video (below) might be 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/
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 #9 of 47
Lol I just made slop up haha as long as you understood what I meant. Making up my own words.. Anyway I think it may be a matter of practice on this one as I find is the case with most cake decorating techniques.
post #10 of 47

my worst problem with piped roses is getting the center to stand up. i'm considering those pre-made center cones to help. have you tried those?

post #11 of 47
post #12 of 47
Quote:
Originally Posted by sfandm View Post

arlenej- yes, thanks, I have watched all her videos on youtube, she is one awesome instructor. I don't want to use gumpaste or any other inedibles on any of my cakes, too much plastic in the world as it is. I do have plunge cutters, as well as the rose ones, haven't tried a rose this way yet, but I use alot of chocolate clay decor on my cakes, will play with this idea.

 

meriem- thanks for responding. I thought I had a stiff consistency of frosting, its stiff enough for my shell borders to stay, and they don't fall over or misshape at all, but I have also been using the same recipe for years now, and the consistency is always the same. So, no they don't slop, but I like your word usage. LOL

 

andreascakes- I wish there was any kind of cake class where I live. The Hobby Lobby closest to me doesn't offer them at all, but they sell Wilton products, go figure! No Michaels at all, and Joanns Craft store has no room to hold classes of any sort.

 

I guess I am just gonna have to play and play and play some more with buttercream leftovers, in front of the TV, before I go to bed, etc, till I get it down right. After all, how hard can it actually be?!?

 

It doesn't help that I have a severe carpel tunnel problem. (Hope I spelled it correctly)

 

Thanks to all.

Gumpaste is neither plastic or inedible... doesn't taste good, but it's certainly edible.

 

I never pipe roses, I either use gumpaste, fondant or modelling chocolate. I think they look nicer and making them doesn't make me want to scream and throw buttercream at things. :)

post #13 of 47

I'm with scrumdidlycakes...I much prefer to make them from gumpaste.  I have such a hard time doing them in buttercream.

post #14 of 47
Thread Starter 

ellavanilla, I love this idea, I am even going to look for the book to purchase.

 

scrumdiddlycakes- no offense to gumpaste, but I have heard from too many professional cake decorators in the last 20 or so years that it does not taste good, and I want everyone to rave about my cakes taste. Thanks for clarifying it tho, didn't mean to lump it all together, I was referring to 2 separate items.

 

I am going to try the method shown in the link posted above and take pics of my first few tries. Will let those interested know how all turned out.

 

Thanks girls for everything.

Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
Reply
Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
Reply
post #15 of 47

Just what is your problem w/making them?   I probably shouldn't ask as I don't get on the computer often anymore and when I do my time is very limited but I find making  b/c roses very easy and I'm lefthanded.  I'll try over the next day or 2 to check this post and help you.  Yrs ago when I was teaching I taught a class on nothing but roses.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › OK, I truly s*ck at making roses...