Buttercream Roses

Decorating By kat105 Updated 5 Sep 2010 , 8:19pm by indydebi

kat105 Posted 5 Sep 2010 , 2:18am
post #1 of 12

Can buttercream roses be made ahead and put in freezer for 2 or 3 weeks,thawed &then airbrushed. detective.gif

11 replies
Unlimited Posted 5 Sep 2010 , 2:25am
post #2 of 12

Yes, but they'll sweat and/or melt as they thaw. It's best to make them ahead of time and let them air dry.

cakesnglass Posted 5 Sep 2010 , 2:35am
post #3 of 12

Making a buttercream recipe with shortening only and adding some meringue powder should hold up well in a cool dark space (closet shelf). I would not recommend freezing.

bostonterrierlady Posted 5 Sep 2010 , 3:33am
post #4 of 12

I freeze them.

deMuralist Posted 5 Sep 2010 , 3:55am
post #5 of 12

I just let them air dry. The BC roses on the white cake with the ruffles on the side in my photos are done that way.

indydebi Posted 5 Sep 2010 , 6:46am
post #6 of 12

I air dry. I don't think you really need merinque powder in them for them to hold up, but this could be just a personal preference. the variable is the recipe you use. I have a good crusting recipe, and since merinque powder has nothing to do with crusting, I dont' need to spend the extra money on it.

You can air dry them in a day or overnight, then store them in a container. Pizza boxes are perfect! (not "recycled" ones, though! icon_biggrin.gif ). I suggest to line the box with parchment or wax paper.

deMuralist Posted 5 Sep 2010 , 1:37pm
post #7 of 12

I use indydebi's BC recipe as well-no meringue powder in mine.

kat105 Posted 5 Sep 2010 , 1:46pm
post #8 of 12

Thanks everone for tips.Rose are not my strong point,thought i could get ahead on them.Never air dried ,will try that since i need to make alot of roses.I have a good crusting bc,no trouble with using viva on my cakes its just those damn roses icon_cry.gif .Ok here's the next? Are dried rose too hard to eat?Love you guys & this site i have found so much usefull info,wish you all could be my on site teachers thumbs_up.gif

FACSlady Posted 5 Sep 2010 , 2:07pm
post #9 of 12

No, air drying doesn't make them too hard to eat. If you do them a few days ahead, they will be soft inside. The two huge benefits are they are lighter, so they won't fall off the sides of a cake, and they can be picked up and placed by hand. Wish I'd known that when I started out!

BTW, if meringue powder doesn't help buttercream crust, what does it actually do?

ILoveDaffodils Posted 5 Sep 2010 , 2:28pm
post #10 of 12

If you air dry them, how long ahead of time can they be made? I usually freeze mine but they get a little droopy when they defrost. Air drying seems a better idea.

Unlimited Posted 5 Sep 2010 , 2:59pm
post #11 of 12
Originally Posted by dah12345

If you air dry them, how long ahead of time can they be made? I usually freeze mine but they get a little droopy when they defrost. Air drying seems a better idea.

They might air dry in 2 days, but 4 days would be even better. You could make them weeks in advance if you'd like, but just remember that pink will fade to white and purple will fade to blue if in sunlight or under flourescent lighting. If they'll be drying for more than 2-4 days, you might consider laying a sheet of parchment or wax paper over the top so they don't get dusty, or put them inside a cabinet. Don't put them in a sealed container or they won't dry (although, once completely dry, you can store your leftovers that way).

indydebi Posted 5 Sep 2010 , 8:19pm
post #12 of 12

The length of air drying depends on your recipe and/or your sugar/fat ratio. I liked to let mine sit ovrnight, but I've also made them in the morning and they were dried to be able to put them on a cake that afternoon.

I've no idea what merinque powder does for a BC icing except increase Wilton's sales when they try to convince folks it's a necessary ingredient.

I only use it to make royal icing for cookies.

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