I would love to know why sometimes my roses are great and other times crappy......I mean how can you get the correct consistancy consistently? Not sure if I spelled that right but you get the idea. Is there a tip to help me so I don't have to rely on luck. 
I know its the consistency, but is there a trick to know you are going to get that magic consistency or is it always luck of the humidity in the kitchen? I was hoping someone had a secret.....and why do they sometimes get little broken edges sometimes grrrrr....I love making them, its very soothing to me......except when they are a flop teehee
I know its the consistency, but is there a trick to know you are going to get that magic consistency or is it always luck of the humidity in the kitchen?
My trick, that works for me, is to take a little bit of the icing and roll it in a ball between my fingers. If it sticks to me but doesn't come off on my figure it is a good consistency to work with. If it does not feel sticky at all it is too dry and need some extra crisco or piping gel added. If it is really sticky and comes off on my finger it is too soft.
Broken edges can also come from piping too slow/not squeezing the bag hard enough and turning your nail too fast.
Thanks for the tips, I will certainly try them. More if you have em...
..the need of high ratio.
Edna
I use the Wilton recipe for making roses; would I want to use the same amount of high ratio shortening as the recipe calls for? I've read posts on the forum that recommend using only 3/4 of the amount, when using high ratio. Thanks!
...........The broken edges come usually from air bubbles in the icing or the need of high ratio.........
........Broken edges can also come from piping too slow/not squeezing the bag hard enough and turning your nail too fast......
I respectfully disagree w/Edna on this Yes, airbubbles can contribute but......for the most part TxSugar's comment is the true reason.
I am one who *LOVES* roses w/broken edges! I try soooo hard to make mine turn out that way.
Using the same recipe each and every time will help. Make notes....don't rely on your memory when making up the recipe. Note if you use 3 or 5 Tablespoons of liquid or shortening; or 1/4 cup etc until you get the icing the way you want, then w/notes you will know how to make it the next time. This is one way you will find out if humidity is effecting the consistency.
You should check out Edna's tutorial on making buttercream icing!
http://www.youtube.com/watch?=AuUKaPpHooo&feature=channel_page
After I watched it and tried it my buttercream is smooth as a baby's butt! LOL No air bubbles anywhere! I do believe that air bubbles do cause torn roses. I think this post should call for a stand-off! Who can make the prettiest buttercream rose????? Anyone up for it? lol
Chippi!
PS. I'll do it but mine are not far as pretty as your alls will be.
...........The broken edges come usually from air bubbles in the icing or the need of high ratio.........
........Broken edges can also come from piping too slow/not squeezing the bag hard enough and turning your nail too fast......
I respectfully disagree w/Edna on this
Yes, airbubbles can contribute but......for the most part TxSugar's comment is the true reason. I am one who *LOVES* roses w/broken edges! I try soooo hard to make mine turn out that way.
Using the same recipe each and every time will help. Make notes....don't rely on your memory when making up the recipe. Note if you use 3 or 5 Tablespoons of liquid or shortening; or 1/4 cup etc until you get the icing the way you want, then w/notes you will know how to make it the next time. This is one way you will find out if humidity is effecting the consistency.
...Nothing wrong to have your own opinions.. I always tell people, do what works for you best!..I usually go by my own experience and what I see my students go through. I know my first roses where a mess cause I used to overwhipped my icing. Since I dont have air bubbles in my icing they dont break as they used to be unless the icing is too stiff or I am using crisco. As for me, I love roses with the broken edges too, is a different look..lol..
Edna 
Well if you all love torn edges you will love mine lol......they make me mad
The best way to go for it, is starting with a stiffer consistency. The broken edges come usually from air bubbles in the icing or the need of high ratio. Using ) transfats helps a lot with this situation.
Edna
God bless ya' Edna, you were right!!! I just received my first order of hi ratio shortening today and made a batch of bc tonight to see if there was a difference. I could never use stiff consistency with Crisco, and I did use a smaller bag this time because I have such small hands...but holy cow, my second rose looked like a real rose! I'll have to post a picture when I can, but I wanted to drop everything and share that my broke edges are gone! 
[/b]
Edna is right; hi ratio shortening makes a difference (w/transfat). I also use butter in my buttercream too. Make sure you use small amounts of icing in the bag (I use the plastic wrap method) so the icing does not break down from the heat of your hand. Use sufficient pressure, and... practice, practice, practice..
If you like the torn look on your roses look at the cupcakes I loaded yesterday......you will love them lol.....grrrrrrrrr
that orange rose is beautiful!!!!!
CakesByLJ, those roses look wonderful. I have been having a hard time with the consistency of my roses, too. I have just been using Crisco. Where is high-ratio shortening sold?
You can find it at the cake decorating supply shop
do em on the stick, not the nail...it makes all the difference, can i brag? my son is opening a bakery in tennessee, came over to oklahoma for some tips, he picked roses up right off the bat. it was amazing!...he was gonna bake, and let his wife decorate, now it looks like they'll switch.
theres a video on you tube...under buttercream roses, it's the gal making them in purple on a purple cake....that's the method i use.
i love doing roses
Thanks ya'll... I don't think it makes much difference if you make them on sticks or a rose nail. Most important is making sure that you have had proper instruction in the correct way to do them. Otherwise you are just repeating the "incorrect" method over and over, unsuccessfully. Honestly, Wilton's systematic approach to making them works beautifully.
Having been a Wilton instructor for over 12 years, I taught thousands of students to make roses, and had only a handful who could not get it. So, find yourself some hands on instruction.. and get er done....
Edna is right; hi ratio shortening makes a difference (w/transfat). I also use butter in my buttercream too. Make sure you use small amounts of icing in the bag (I use the plastic wrap method) so the icing does not break down from the heat of your hand. Use sufficient pressure, and... practice, practice, practice..
LJ,
What is the plastic wrap method? Is that where you put the icing in saran wrap, clip it and put into your icing bag?
Thanks!
Chippi
Wow, CakesByLJ, not only are your roses gorgeous, but your leaves are, too. I had to do a double-take to see that they weren't silk. Very nice job.
thanks mpetty.. I am as picky about my leaves as my roses... I actually prefer using the tip #67 (that most people hate). It gives that nice vein that looks realistic I think...
Quote by @%username% on %date%
%body%