nielsen4897 Posted 19 May 2010 , 1:47am
post #1 of

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?

13 replies
aprilblack Posted 19 May 2010 , 1:50am
post #2 of

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.

icer101 Posted 19 May 2010 , 1:53am
post #3 of

aprilblack , is correct. I do this alot.

prterrell Posted 19 May 2010 , 1:54am
post #4 of

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.

nielsen4897 Posted 19 May 2010 , 3:18am
post #5 of

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

prterrell Posted 19 May 2010 , 3:21am
post #6 of

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.

nielsen4897 Posted 19 May 2010 , 3:26am
post #7 of

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

prterrell Posted 19 May 2010 , 3:28am
post #8 of

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

indydebi Posted 19 May 2010 , 6:49am
post #9 of

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.

aprilblack Posted 19 May 2010 , 10:17am

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!

tmelrose Posted 19 May 2010 , 5:48pm

Indydebi is a rose machine!

Unlimited Posted 19 May 2010 , 8:48pm

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

nielsen4897 Posted 20 May 2010 , 2:12am

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

I am going to try this!

Unlimited Posted 21 May 2010 , 2:36am
Quote:
Originally Posted by nielsen4897

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

I am going to try this!




No trick to get deep red... you just need to use a lot of food coloring. Keep in mind, if you use a liquid instead of a paste color, you'll need to add more powdered sugar to stiffen up the buttercream again or else your roses may slide down or fall off your stick!

Quote by @%username% on %date%

%body%