Butter Cream Roses Refrigerator Or Freezer?

Decorating By Barbara001 Updated 18 Apr 2010 , 6:18pm by Barbara001

Barbara001 Posted 17 Apr 2010 , 1:19pm
post #1 of 7

I am making a cake for my daughter church. I have made the flowers in advance as I need a lot of them. They are made out of butter cream. I right now have put them in the refrigerator. But should I store them in the freezer. I want them kind of firm to be able to place on the cake with out a problem. But I was affair if I put them in the freezer, when they stared to un thaw they will melt and look all mushy. What is the best way? refrigerator or freezer?

Thanks

6 replies
leah_s Posted 17 Apr 2010 , 1:26pm
post #2 of 7

I used to make whole sheet trays full of roses for the bakery. I always just left them out to air dry and the decorators could use them all week long. I don't think there's much need to refrigerate or freeze.

leily Posted 17 Apr 2010 , 3:29pm
post #3 of 7

I agree with Leah, I have had more issues with the buttercream "thawing" fro being cold in the fridge or freezer when I have used them that way.

If left at room temp to dry they are much easier to handle and you know that they won't loose their shape.

sheilabelle Posted 17 Apr 2010 , 4:56pm
post #4 of 7

I made a flower basket cake and froze the BC roses before placing them on the cake. They melted and fell off (the cake was domed). This time I air dryed and are wonderful to work with.

Barbara001 Posted 18 Apr 2010 , 4:26am
post #5 of 7

how long will it take to air dry? I just read your post and had started, doing the cake after they were in the frig.. HELP!!!!


Thanks

indydebi Posted 18 Apr 2010 , 5:03am
post #6 of 7

Air dry here too. The time to air dry depends on your icing. My icing recipe crusts very well, so I can make roses in the morning and pick them up with my hands by the afternoon (or sooner).

Also, understand that air-drying removes the moisture from the rose, which is a large qty of weight in the rose. Without this moisture, the very lightweight roses are easy to work with and tend to stay on the (side of the) cake better.

As someone mentioned, refrigerating or freezing BC roses will temporarily harden the moisture in the rose, but once that rose is moved to room temp, that "frozen moisture" tends to melt.

Remember a BC rose is made of the same material as a FBCT and you will find lots of threads on here about how quicky you need to work with FBCT's, to get it from freezer to cake before it melts.

Barbara001 Posted 18 Apr 2010 , 6:18pm
post #7 of 7

Thanks guys
I sure learned alot on this one. I am a newbie and have a long ways to go.

Thanks

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