I am trying to do a buttercream gerbera daisy.........lol!
anyone?...I know, I am being impatient. I just made a bunch of these, but I really don't like them. I want to do fondant ones. It is for a wedding cake. But she does not want fondant ones. I just don't think they are very pretty.....
Maybe they will look better when they are in place around other flowers and on the cake?
What do you think?
Take a look at my white daisies. These were made from royal icing but you could do the same with buttercream. Are they more what you're looking for?
I forgot to add - you could make the centres larger to make them look like Gerb's.
What you made look good........
But...... for gerbs I suggest you make the petals thinner and many more of them.
Turn the tip around - use the thin end up; start at the end of the nail holding the bag straight up & down & stroke (almost drag) back to center. Once you have all the petals done, pipe another row on top of those then add the large center.
My concern is when you go to put them on the cake they are going to fall apart 
That's the problem w/b'cream daisies.
Have you tried using my air-drying b'cream? It's a cross between b'c & RI so they will stay together a bit better.
justbeck101... make them like you have.. use a buttercream .. that is a little more stiffer than you are using.. now.. make the petals a little longer... then another set on top of these . in between the first ones.. make the shorter ones like you did and then the center like you did.. yours looks good.. just use the stiffer buttercream than i see you used.. in other words.. make them with a little more movement... if you know what i mean... i usally get a silk flower from michaels.. that helps me know how flowers look..colors, etc.. hth you could actually pipe these right on the cake..
What you made look good........
But...... for gerbs I suggest you make the petals thinner and many more of them.
Turn the tip around - use the thin end up; start at the end of the nail holding the bag straight up & down & stroke (almost drag) back to center. Once you have all the petals done, pipe another row on top of those then add the large center.
My concern is when you go to put them on the cake they are going to fall apart
That's the problem w/b'cream daisies.Have you tried using my air-drying b'cream? It's a cross between b'c & RI so they will stay together a bit better.
kakeladi would you share this receipe with me?? i love making bc flowers but i have to freeze them before i can put them on cakes.
Thanks
Take a look at my white daisies. These were made from royal icing but you could do the same with buttercream. Are they more what you're looking for?
Well I tried them like that, but they looked so cartoonish to me! lol. I am sure it was the way I made them.
Okay, Thank you all soooooo much!
I would make them right on the cake, except they will be in the side of the cake and I need Like 100 of them! lol
I will try the stiffer buttercream.
I have dried a few already and handled them, they are holding together really well.
The blue ones were still pretty soft so I placed each on on a little peice of foil and folded it in some. It curved them very nicely. They look 100 times better now. Funny how a little movement makes something look so much better.
Why don't you freeze your BC flowers before transferring them to the cake. All the flower cakes I have done in BC are done in IMBC so it won't crust, so the only way of transferring is to freeze first. Works very well.
Well, here is the finished cake with the buttercream Gerbera daisies. Thanks for all your help!
Wow, that is amazing! Your flowers look great and your colors are so vivid. Great job.
Justbeck101 your cake is beautiful
Thank you. I was not sure I could pull it off. I do wish I would have lined up the pillars....
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