I need to make a cake with TONS of buttercream roses. I usually make them as I go and decorate but this would take 24hrs+! Can you make the flowers and freeze them? Does this change the texture, taste, etc?

How much time in advance are you making them? If not too much, I wouldnt bother freezing them. I would make them and cover them in an air tight container.

aprilblack , is correct. I do this alot.

If you make them out of just shortening + PS frosting, you can make them ahead of time and lay out on waxed paper to air dry and then use.

let;s say I want to make them 2 weeks in advance because my schedule is crazy?!

They'll be fine. Shortening and ps alone aren't going to spoil in that time frame, the aren't going to spoil faster just b/c you mixed them together.

to same some time tonight I made them out of Wilton's decorators frsoting - I had a few cans. What then?

I have never used that stuff. What's in it?

make a bunch of them and air dry them. Air drying removes the moisture (but they are still creamy inside) and you can easily handle and store them, once they dry.

How many is "a ton"? I can make about 40 roses an hour so even if you need 400 roses, you can get them all done in just a couple of days.

ok Indydebi, if you can make 40 roses in an hour you are officially my new mentor and I will worship you!!! My right hand starts cramping up and trying to close after about 45 minutes!! Way to go girl!

Indydebi is a rose machine!

If you freeze them, they could melt or droop when thawed. It's best if you make them in advance and let them air dry.

If you can make them on a stick (or are willing to learn to make them on a stick), it's possible to make 600 per hour.

To read how you can make 48 in 5 minutes or 77 in 7 minutes, click on this thread:

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=642434&postdays=0&postorder=asc&&start=15

wow - the roses on the stick thing looks amazing! How did you get that deep red color?

I am going to try this!