I have seen and heard of this method, so with some leftover SMBC today I thought I'd give it a try and FAIL. Could not get the BC to stick to the stick like I have seen in some You Tube videos, these lovely talented ladies are obviously using American BC (and jamming thru those things so fast my head spins!). Does anyone out there pipe roses in the method AND have you done it with either SMBC or IMBC?

If it's possible I'll keep at it, if not I'll stick to nail which I am stupidly slow at

Thanks!

Jen

I,ve piped roses with imbc. I make smbc and imbc. I did not use the stick. you, ve made me want to try that. i haven,t tried it with smbc yet either. there is a c/cer that has beutiuful cakes with beautiful flowers using imbc. I think her user name is heavenlycakes. I have used the stick with american b/c. I hope if someone who has used smbc or imbc and piped roses on a stick , they will see this and help .

I have actually made tiny roses with smbc on a stick and it was the only way I could make them come out looking right LOL Lame I know but I cant use a nail to save my life. If you look at my pictures then you will see the cake (since I only have 2 on there at the moment) It was for my friends graduation cake when she graduated from medical assisting school.

i too would like to know how to do this do you have any tips on how to do them?

it took a lot of practice and for me I had to remember not to make them to big or they would start to slide down the stick. That was the only time I ever made them and I taught myself just for that cake. They stress me out though.

Buttercream only here. I wanted to comment on the roses sliding down the stick. You can make them using up as much of the stick's length as you'd like because the rows of petals will end up where they're suppose to be when removed from the stick. As long as you're piping the rows onto the stick where you know they are sticking, it should work (rather than piping all of it at the tip which would cause it to fall over or fall off from the build up of the total weight. HTH.

Unlimited....you have mad buttercream rose skillz!!!

I have done this a few times with WBH Buttercream but the icing has to be really cold and stiff otherwise it falls down the stick too...

ok so last night I was playing around with another cake and decided to try my hand at using the flower nail for roses and wiltons xsbc (extra special buttercream) and I am amazed that I was actually able to get roses to form, I usually have HUGE problems with the buttercream wanting to fold over on itsself because its too soft but I love this buttercream, it tastes awsome you can more or less get it pretty smooth (need to try the viva trick with it though) and it pipes out the prettiest roses. no need to change the consistancy oh and it pipes amazingly as well.

Thank you all for your replies, but I only use SMBC on my cakes, so although I appreciate your crusting buttercream experience, I was really hoping for someone that also uses SMBC or IMBC...

Although I am starting to think this is an awesome technique that really can only be done with crusting. Although there is a video from somewhere in Europe (Russia maybe? I can't tell but it's not English) where this gal is using this strange glossy paper made into a cone cut at an angle to not only pipe the most awesome looking roses onto a stick, she then cuts another cone out of this paper to make the leaves. Kinda makes me feel a little embarased about all my gadgets when this gal can bust out these roses super fast out of thin air.

But maybe I'm wrong and there is some tip out there to using SMBC? Anyone? Anyone?