crp7 Posted 30 Jun 2005 , 5:07pm
post #1 of

I know there have been some recent discussions about adding extra meringue power to buttercream and letting flowers air dry. This way they can be made ahead of time and are easier to handle putting on the cake and they can still be eaten.

I am sorry, I am having trouble finding those particular threads so here are my questions:

1. How far ahead can you make your flowers and let them sit out?

2. Can they be air dryed and then refrigerated or frozen to increase the amount of time I can make them ahead?

3. Any other tips you may have?

Thanks,
Cindy

5 replies
m0use Posted 30 Jun 2005 , 10:51pm
post #2 of

Well, I don't know how long it would take for flowers to dry (at least 2 days no less)
But when I made some bugs out of buttercream, let them dry, and then painted watered down food coloring on them I started them at least a week in advance.
I know you can also freeze your buttercream flowers.

crp7 Posted 1 Jul 2005 , 7:14am
post #3 of

Thanks, Mouse. I am going to try to experiment this weekend.

Cindy

stephanie214 Posted 1 Jul 2005 , 11:07am
post #4 of

mOuse,
could you please tell me how you do your buttercream butterflies without breaking.

beachcakes Posted 2 Jul 2005 , 2:42am
post #5 of

I freeze buttercream roses all the time. They're easier to handle, I think. Make them on small squares of wax paper and you just peel it off before attaching to cake.

m0use Posted 4 Jul 2005 , 5:22pm
post #6 of
Quote:
Originally Posted by stephanie214

mOuse,
could you please tell me how you do your buttercream butterflies without breaking.



Uhmmmm icon_redface.gif it was several years ago..let me try to remember.. I think I just piped them out onto waxed paper and let them dry and then moved them very carefully. I think that as soon as I could peel them off of the wax paper I moved them onto my cooling rack (which is a very small grid pattern on it) to have them fully dry.

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