Jagged edges can come from too dry icing, but can also come from piping really slow and turning the nail fast. If you aren't use to making roses, it is usually the piping/turning over too dry.
As for the falling over, are you making the bases thick enough?
Jagged edges can come from too dry icing, but can also come from piping really slow and turning the nail fast. If you aren't use to making roses, it is usually the piping/turning over too dry.
As for the falling over, are you making the bases thick enough?
This is the recipe I've always used to pipe buttercream roses and other flowers. No ragged edges and the flowers can be air dried for 2-3 days if desired...they can then be handled easily....even cascaded down the sides of the cake!
1 1/2 cup vegetable shortening [use a store brand WITH transfats]
1/2 cup plain flour
2 pounds sifted powdered sugar
1/3 cup near boiling water
1 teaspoon vanilla [you can leave it out...I don't usually add it]
Sift flour into powdered sugar then mix all ingredients on low until smooth, scraping bowl frequently. Allow the icing to sit a few hours to overnight before using.
Jagged edges can come from too dry icing, but can also come from piping really slow and turning the nail fast. If you aren't use to making roses, it is usually the piping/turning over too dry.
As for the falling over, are you making the bases thick enough?
Indydebi's buttercream says 1/3 to 1/2 cup of milk, I used 1/3 of milk because I thought I needed a stiffer buttercream for roses. Maybe I should be using more milk. I am using a number 12 tip for the base.
Jagged edges can come from too dry icing, but can also come from piping really slow and turning the nail fast. If you aren't use to making roses, it is usually the piping/turning over too dry.
As for the falling over, are you making the bases thick enough?
This is the recipe I've always used to pipe buttercream roses and other flowers. No ragged edges and the flowers can be air dried for 2-3 days if desired...they can then be handled easily....even cascaded down the sides of the cake!
1 1/2 cup vegetable shortening [use a store brand WITH transfats]
1/2 cup plain flour
2 pounds sifted powdered sugar
1/3 cup near boiling water
1 teaspoon vanilla [you can leave it out...I don't usually add it]
Sift flour into powdered sugar then mix all ingredients on low until smooth, scraping bowl frequently. Allow the icing to sit a few hours to overnight before using.
Thanks so much telling me about this recipe. I will definetly try it. How long does it keep and does it need to be kept refridgerated?
Thanks so much telling me about this recipe. I will definetly try it. How long does it keep and does it need to be kept refridgerated?
No refrigeration needed.....will keep at least a month at room temperature in a sealed container....just stir well before using.
I usually use the Wilton buttercream for roses so I use about 1/4th cup of water for 2lbs of sugar (and two cups of crisco). I know her measurements are a little different, so you will probably have to play with it a bit or PM her and ask her what she does.
If your bases are thick enough and are not too tall and you are having problems with them moving around it is probably too soft icing. Take a little bit of it and add a little bit of powder sugar.
For me the perfect rose consistancy is an icing that you can take and roll up in a ball with your fingers. When you get it in a ball if you can touch it and it feels slightly sticky, with out actually coming off on your finger it works great for roses. If it doesn't stick to your finger at all, then chances are the petals are not going to stick to the base. If it isn't sticky then I add a bit of crisco or piping gel. For the Crisco it is about a tablespoon per cup of icing and the piping gel is about a teaspoon per cup of icing. If the icing is very sticky and comes off on your finger you are touching it with, then it is too soft and you want to add some powder sugar.
It's been 110 degrees here lately, so I have all my Wilton students use a Hershey's kiss for the base instead of the tip 12 icing mound. The kiss work the same, but is much more stable. When it's this hot out, the roses always tip, no matter how well you make the base. Besides making the rose more stable, it's much easier to get off the wax paper or nail and gives a little extra treat when someone easts the rose.
I stopped doing buttercrem roses and started doing roses from chocolate plastic....It is so much easier to work with and they hold up better and look more realistic.....I don't think I'll ever go back to the buttercream...I learned the method in the book "Wedding Cakes you Can Make!"...Very easy....
I stopped doing buttercrem roses and started doing roses from chocolate plastic....It is so much easier to work with and they hold up better and look more realistic.....I don't think I'll ever go back to the buttercream...I learned the method in the book "Wedding Cakes you Can Make!"...Very easy....
I never heard of chocolate plastic. Could you please explain what it is?
I stopped doing buttercrem roses and started doing roses from chocolate plastic....It is so much easier to work with and they hold up better and look more realistic.....I don't think I'll ever go back to the buttercream...I learned the method in the book "Wedding Cakes you Can Make!"...Very easy....
I never heard of chocolate plastic. Could you please explain what it is?
It's a mixture of chocolate and glucose or corn syrup....becomes pliable and easy to shape.
Google modeling chocolate or chocolate plastic and you should find the recipe.
I stopped doing buttercrem roses and started doing roses from chocolate plastic....It is so much easier to work with and they hold up better and look more realistic.....I don't think I'll ever go back to the buttercream...I learned the method in the book "Wedding Cakes you Can Make!"...Very easy....
I never heard of chocolate plastic. Could you please explain what it is?
It's a mixture of chocolate and glucose or corn syrup....becomes pliable and easy to shape.
Google modeling chocolate or chocolate plastic and you should find the recipe.
Thanks so much. I will check it out. It sounds interesting. 
It's been 110 degrees here lately, so I have all my Wilton students use a Hershey's kiss for the base instead of the tip 12 icing mound. The kiss work the same, but is much more stable. When it's this hot out, the roses always tip, no matter how well you make the base. Besides making the rose more stable, it's much easier to get off the wax paper or nail and gives a little extra treat when someone easts the rose.
Thanks for the tip about using the Hershey's kiss. I will give that a try also. I love trying new ideas.
I usually use the Wilton buttercream for roses so I use about 1/4th cup of water for 2lbs of sugar (and two cups of crisco). I know her measurements are a little different, so you will probably have to play with it a bit or PM her and ask her what she does.
If your bases are thick enough and are not too tall and you are having problems with them moving around it is probably too soft icing. Take a little bit of it and add a little bit of powder sugar.
For me the perfect rose consistancy is an icing that you can take and roll up in a ball with your fingers. When you get it in a ball if you can touch it and it feels slightly sticky, with out actually coming off on your finger it works great for roses. If it doesn't stick to your finger at all, then chances are the petals are not going to stick to the base. If it isn't sticky then I add a bit of crisco or piping gel. For the Crisco it is about a tablespoon per cup of icing and the piping gel is about a teaspoon per cup of icing. If the icing is very sticky and comes off on your finger you are touching it with, then it is too soft and you want to add some powder sugar.
Thanks very much for the information about the consistancy. That is good to know.
Not that I'm much help, but I just did a requested all buttercream rose cake for a young girls 6th BD. Haven't piped a rose since my classes a few years back either.
I found after a couple tries with the recommended tip 12, that the coupler itself, no tip added, gave me a much sturdier base to work with. I also froze the roses for about an hour and a half before placing them on the cake too.
Its the first cake in my photo's if you care to look.
Not that I'm much help, but I just did a requested all buttercream rose cake for a young girls 6th BD. Haven't piped a rose since my classes a few years back either.
I found after a couple tries with the recommended tip 12, that the coupler itself, no tip added, gave me a much sturdier base to work with. I also froze the roses for about an hour and a half before placing them on the cake too.
Its the first cake in my photo's if you care to look.
Thanks for the information about using the coupler with no tip added to make a sturdier base and freezing the roses.
i love making buttercream roses....use a stick like in the above you tube video
search on you tube for cake decoratign and bc roses and there are many videos demonstrating making roses.....I did not find making them on a stick useful. someone said to add a little bit of corn syrup to get rid of cracked edges...mine do that and I decided roses look like that more than not haha
I love reading tips. It's always an education.
Jagged edges can come from too dry icing, but can also come from piping really slow and turning the nail fast. If you aren't use to making roses, it is usually the piping/turning over too dry.
As for the falling over, are you making the bases thick enough?
This is the recipe I've always used to pipe buttercream roses and other flowers. No ragged edges and the flowers can be air dried for 2-3 days if desired...they can then be handled easily....even cascaded down the sides of the cake!
1 1/2 cup vegetable shortening [use a store brand WITH transfats]
1/2 cup plain flour
2 pounds sifted powdered sugar
1/3 cup near boiling water
1 teaspoon vanilla [you can leave it out...I don't usually add it]
Sift flour into powdered sugar then mix all ingredients on low until smooth, scraping bowl frequently. Allow the icing to sit a few hours to overnight before using.
This morning I made your recipe for buttercream. I was wondering how long you let it mix for in the mixer? Is it supposed to be on the very stiff consistensy or do I have to add more liquid? I have a KA and used number 4 speed. Now have to wait till later to try the rose.
The bakery I used to work at had a very easy way of doing BC roses. Leave some mini marshmallows out overnight, or until they are a bit firm, but not totally dried out. Then take a toothpick, stick the marshmallow on one end, hold the other end and use the marshmallow as your "base." When your rose is done you can use scissors to come up underneath the rose and lift it off. Or, for later use, have a piece of Styrofoam handy simply stick the free end of the toothpick in and allow the roses to dry out.
VERY fast and easy!
The bakery I used to work at had a very easy way of doing BC roses. Leave some mini marshmallows out overnight, or until they are a bit firm, but not totally dried out. Then take a toothpick, stick the marshmallow on one end, hold the other end and use the marshmallow as your "base." When your rose is done you can use scissors to come up underneath the rose and lift it off. Or, for later use, have a piece of Styrofoam handy simply stick the free end of the toothpick in and allow the roses to dry out.
VERY fast and easy!
Thanks for this tip. I will definitly give it a try. I would think a toothpick would make it top heavy and not hold the petals on. It does sound amazing that it works. I get the hang of doing the petals but still get jagged edges. I read about using karo corn syrup but do not know how much to add.
The bakery I used to work at had a very easy way of doing BC roses. Leave some mini marshmallows out overnight, or until they are a bit firm, but not totally dried out. Then take a toothpick, stick the marshmallow on one end, hold the other end and use the marshmallow as your "base." When your rose is done you can use scissors to come up underneath the rose and lift it off. Or, for later use, have a piece of Styrofoam handy simply stick the free end of the toothpick in and allow the roses to dry out.
VERY fast and easy!
Thanks for this tip. I will definitly give it a try. I would think a toothpick would make it top heavy and not hold the petals on. It does sound amazing that it works. I get the hang of doing the petals but still get jagged edges. I read about using karo corn syrup but do not know how much to add.
I didn't ever make super huge BC roses, but I never had problems with the petals sticking. If you make larger roses you could always try using a regular size marshmallow!
The bakery I used to work at had a very easy way of doing BC roses. Leave some mini marshmallows out overnight, or until they are a bit firm, but not totally dried out. Then take a toothpick, stick the marshmallow on one end, hold the other end and use the marshmallow as your "base." When your rose is done you can use scissors to come up underneath the rose and lift it off. Or, for later use, have a piece of Styrofoam handy simply stick the free end of the toothpick in and allow the roses to dry out.
VERY fast and easy!
Thanks for this tip. I will definitly give it a try. I would think a toothpick would make it top heavy and not hold the petals on. It does sound amazing that it works. I get the hang of doing the petals but still get jagged edges. I read about using karo corn syrup but do not know how much to add.
I didn't ever make super huge BC roses, but I never had problems with the petals sticking. If you make larger roses you could always try using a regular size marshmallow!
Thanks so much. I will try it out.
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