I'm really turning out some decent roses for a beginner - am starting to look at other flowers made on the flower nail. However the directions for mums, daisies, etc all start out with stiff ROYAL icing. Now I can make royal icing and have worked with it before, but is there any reason that I couldn't use stiff buttercream for these other flowers instead of royal icing - buttercream just tastes better. I would do them the same way as the roses - make them the day before, let them dry out overnight, and put on the cake.
Is my thinking right or wrong on this?
I'm really turning out some decent roses for a beginner - am starting to look at other flowers made on the flower nail. However the directions for mums, daisies, etc all start out with stiff ROYAL icing. Now I can make royal icing and have worked with it before, but is there any reason that I couldn't use stiff buttercream for these other flowers instead of royal icing - buttercream just tastes better. I would do them the same way as the roses - make them the day before, let them dry out overnight, and put on the cake.
Is my thinking right or wrong on this?
I don't do a lot of buttercream any more...mostly gum paste....but yes you can pipe almot any floewr in buttercream. If you want to attach them to wires, royal is still the better choice, but for flower placed right on the cake, BC is fine.
I use to make lots of roses and other flowers for cakes and air dried them for about 3 days....that way they could be picked up and handled...even cascaded down the sides of a cake tier.
The buttercream I usedm for flowers is 1 1/2 cups shortening, 1/2 cup plain flour, 2 pounds powdered sugar and 1/3 cup near boiling water. [This icing will keep for months]
Mix all ingredients on low until smooth and let rest a few hours. The hot water smoothes the icing so that you do not get ragged edges on your petals.
Pipe your flowers and air dry 2-3 day....that way you can make flowers on the weekend and have a supply on hand all week.
Yes, I too use buttercream for all of my flowers.
This is a cake I did where I dried the flowers over night and placed on the cake. When you do this, the flowers become very light weight and you can almost suspend them in mid air. When you are ready to serve the cake, the flowers are just crusty on the outside but still very soft on the inside.
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1305088
....I also make most of my buttercream flowers directly on the cake...as with these Irises.
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=860403
The taste is sooo much better than royal icing.
Thanks to all - I have some new flower tips coming and can't wait to try them out!
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