I learned to make buttercream roses in my wilton class, using the Wilton recipe and instructions. Once I got the hang of them, I didn't have any problems.

The last time I did a cake with roses (it's the wedding cake with red roses) I used Sugar Shack's BC Recipe mixed with Americolor Red. However about 1/4 of the way through my roses, started cracking, and the shortening started to separate, making the roses impossible to hold together. They started looking cracked and white streaked. The weather wasn't hot, and I had the fan going. To save time I used Hershey kisses as my base, which I have done in the past with no problem. The BC was the same BC I used on the cake, just colored it, had no problem with icing the cake.

Any suggestions or comments on what I might have done wrong? I don't mind going back to the Wilton Recipe, just that I usually make Sugar Shack's Recipe for the majority of my cakes and always have it available.

Thanks! Sandi

Hmm...As for the edges of your roses being 'cracked' try looking at the skinny end of your rose tip. Is it open wide enough? I use a pair of scissors to open up my tips a little wider (but not too wide). If the skinny part of the tip is closed up too much the icing isn't being piped out properly and that is why your rose edges are jagged. But your cake looks great anyway! Good job

It sounds like the 'new' shortenings might be your problem &/or you have hot hands. If you added a whole lot of paste color (especially Wilton's) it added to your woos
Why not keep a recipe of Wilton's stuff on hand for making roses and use the great recipe for all other decorating?

hhm...sounds strange. I would probably stick with the Yuck-o Wilton for the roses. If it AIN'T broke, don't fix it!