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!

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.

ANot 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?

AHopefully someone with ample experience in buttercream roses will see this, sorry wasn't very useful

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.

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.

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.

ALol 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.

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?

like this, but maybe a smaller cone...

http://books.google.com/books?id=f9Kq4ajgGogC&pg=PA57&lpg=PA57&dq=fondant+cones+for+piping+roses&source=bl&ots=YtLfxrj7Bw&sig=sDTwNrKfZ9PXqoh_dNZcP9OPgtA&hl=en&sa=X&ei=Ij5KUciNG-jo2QXDtYGwBg&ved=0CDEQ6AEwAA#v=onepage&q=fondant%20cones%20for%20piping%20roses&f=false

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

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.

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.

I haven't made buttercream roses in a lonnnnnng time.  Not sure what trouble you are having but I remember what happened when I first tried making them.  Perhaps, you are having the same issue.  I wanted to move the icing bag around the flower nail and it would come out terrible all the time.  You have to turn the nail as you squeeze the bag and move the tip up & down to form the petal. The angle of the tip is also important.  This is how I learned :http://www.wilton.com/technique/Roses.

Can you post a picture of your roses?  That might help. I work in a grocery store bakery and all I do every weekend is pump out buttercream roses :)  I might be able to help but it's hard when you can't see what the issue is.
 

I have been trying to make the wilton rose for five years now.  I just end up with a wilted rose go on to another flower.

sfandm, post a pic of your roses.  I used to teach cake decorating.  I have taught with both buttercream and imitation whip cream bases.  I still can make big beautiful roses from both of these.  If you want to pm me or email me direct. either is ok.  Love to help.

Hi, i can make b/c roses very pretty. not bragging. I teach it also at michaels and tech school where i live. I also make them with g/p, fondant and modeling chocolate. I love making them with the modeling chocolate. At  least you can eat them. On the wilton site, there is a video on the petal rose, Study that over and over, but , as you come down to the 5 petal stage, have your small end of tip pointed toward 1 oclock if you are right handed and flick your wrist a little and then last 7 petals , be sure small end of tip is at 2 oclock and flick your wrist also. This makes the petals stand out and not all be up there , ending up looking like a cabbage. hth

I forgot to say, to be sure your b/c is at between medium and stiff consistency. Not really too stiff. Makes for ragged roses, and hard to pipe pretty petals.

I LOVE making buttercream roses! I would love to see yours. Can you get someone to video tape you? If we could see yours, then maybe we could help. I figured out I do mine backward from the way Wilton teaches.

You really need to make that base nice and big and fat to support all those petals...  

Or the problem could be your frosting. If it holds shells, that's great... but not stiff enough. Add in some more powdered sugar to make it stiffer (if you take your spatula and dip it in, then take it out and turn it so it's vertical with handle side down, your buttercream should be standing and forming peaks). But, of course, don't make it too stiff, or you'll end up hurting your hand (and possibly bursting your piping bag)...

Good luck!

AI was having the same problem and it drove me crazy. I just sat one day with a vat of buttercream and went at it until I figured it out. I must have done a few hundred.

Of course my husband, who can always do everything better than me without trying, came home halfway through and wanted to see if he could do it got it on his first go which made me even more mad!

I have to use a stick to make my roses, never got the hang of doing them on a nail. I use a stiff frosting. I do it like Unlimited does in her video then take them off the stick with scissors an apply to cake. I also find it helps me to clean my tip between rows of petals.

AHere are some of mine. [IMG]http://cakecentral.com/content/type/61/id/2971126/width/200/height/400[/IMG][IMG]http://cakecentral.com/content/type/61/id/2971127/width/200/height/400[/IMG]

Hope this post.  If it does, here is a sample of mine.

https://www.facebook.com/photo.php?fbid=277191442308434&set=t.682780615&type=3&theater