okay, I am self tought and trying to teach myself how to do a lot of different things know. I can make roses but it seems my icing isn't stiff enough. I need an icing that is milk free and all shortening with only butter flv. I tried just adding extra powder sugar to my current recipe but it seemed that no mater how much I added the petals would just blend in with one another (not stay seperated). I tried the stick method and using the flower nail. Any help or direction much appreciated.
Look up the wilton class buttercream seems like this is what you need.
I think its
1 cup shortening
1 pound confectioners sugar
flavorings and water.
Sorry i don't know the proportions of the flavoring and water off hand.
I have used this once or twice, maybe it is just me. I think they look pretty at first but then they "wilt", I guess. I also have a hard time using the plastic lift scissors to move from the flower nail or stick to the cake. It seems the roses don't want to hold their shape that well. Just me I bet. I just ordered a few videos so maybe this will help. Before I ever even attempted doing a rose with bc, I made them with fondant. Just seems so much easier to me.
I am not an experienced cake deocrator by any means, but I have always used the Classroom BC by Wilton when making roses.
I also take a little square of wax paper and then put a dab of frosting on top of the flower nail and then put the little square of waxed paper on top of that and make my rose directly on the waxed paper. Then I slide the little sheet of waxed paper with the completed rose on to a plate and put all of my roses in the refrig. When I am ready to put the roses on the cake I take plate out of refrig and put the roses right on the cake.
I have never had a problem with my roses "wilting" when I have used the Wilton Classroom BC. I have used the little white Wilton scissors and have had success with that. I have also used a thin little paring knife to move my rose. I pick up my rose on the little square of waxed paper and put it next to the spot on the cake where I want it and slid the little knife under the rose and quickly move it to the spot on the cake where I want it.
Your BC has to be fairly stiff so that the roses keep their shape. You can find the recipe on the Wilton site.