HEEEELLP! ok, so I can make a wedding cake that is upsidedown from 8" bottom to 16" top tier but cannot for the LIFE of me master this silly basic decoration known as the "icing rose". I don't normally do cakes with this type of decor in fact.. i have never had an order for icing roses in 4 years of doing cakes but I do now! and of course it's due tomorrow.
My icing is crackling/feathering on the thin end of the petal tip which is a big reason why my petals look so bad. I guess i need a better buttercream consistency?? is it too dry, needs more shortening, it seems stiff enough but ugg.. I have no idea!! Please help.
Try some piping gel thats what my Wilton instructor taught me after having the same problem, also could be humidity too.
oooohh I have some! thank the lord.. it's 2 am. im gonna mix that in now and give 'er a whirl! THANK YOU!
Hope it works out for ya...if not try to get some sleep and you can start fresh in the morning
I know it may be too late for this suggestion, but my Wilton instructor swears by this little tidbit - buy the Wilton premade white icing in a can and use that for roses. It says on the can that it's a stiff consistency good for flowers. My roses were crap (think wilted cabbage heads) before I tried using some of that icing. It was a godsend. I was able to make some pretty purple roses for my cake.
Hope this helps some.
I had the same problem last weekend. I ended up and had to buy the Wilton Decorators icing (pre-made) that is sold with all of the cake supplies. It was my last resort. With the buttercream I normally use, the roses looked like carnations, not roses! With the pre-made icing, the roses looked great!