kgorhan Posted 23 Sep 2012 , 12:06am
post #1 of

I am taking a cake decorating class and my roses are discouraging me. I have tried doing them in buttercream and in royal icing and they just don't turn out right. They keep falling to one side every time. I just can't seem to get the icing consistency right. Anyone have any tips on making decent roses? Also has anyone tried using corn starch to thicken icing? Does it really work and how does it taste?

Thank you!

11 replies
BakingIrene Posted 23 Sep 2012 , 12:11am
post #2 of

Make special flower icing from 1 lb shortening and 2 lbs powdered sugar. DO NOT WHIP, can be mixed in a food processor or at low speed or by hand. Add ONLY enough white Karo corn syrup (start with 1/4 cup) to make a smooth consistency. Add a little almond extract if you plan to eat the flowers.

This icing takes paste and gel colours well.

Pipe the centres of your roses as high as possible, they will spread out as you add petals.

This icing will tolerate warm hands. It will air dry. do NOT cover cakes with it...To pipe leaves, add piping gel until the right peak comes out of the tube.

kgorhan Posted 23 Sep 2012 , 12:39am
post #3 of

How does that recipe taste? I would think with that much shortening it would be greasy. Also can you use vanilla extract or other extract depending on the flavor of your cake? Im afraid I dont understand what you mean about piping the leaves. I will try this recipe though.

Oh, and how long can you store this? I need to make roses for my class on Monday, but also for another cake in two weeks. Just wondering if it would last that long.

BakingIrene Posted 23 Sep 2012 , 1:05am
post #4 of

This icing will keep a few weeks, covered airtight. DO NOT chill.

You can add flavour of choice to this recipe. Because it is ONLY the flower, the taste and consistency don't bother people.

For piped leaves, you need a softer icing to make neat points. Use piping gel to soften this recipe.

kgorhan Posted 23 Sep 2012 , 1:08am
post #5 of

I see what you mean about the leaves now. Thank you so much. Excited to try this.

BakingIrene Posted 23 Sep 2012 , 1:21am
post #6 of

I hope this works out for you.

It also helps to make roses on the small side (meaning without that last row of petals) until you get the hang of making the centres. You can then trim off the bottom with scissors.

When doing royal icing roses, it really helps to make the centres and let them dry. Stop piping after you have the second coil of icing on top of the first. Dry overnight...the rest is a piece of cake.

dawnybird Posted 23 Sep 2012 , 1:38am
post #7 of
Quote:
Originally Posted by kgorhan

I am taking a cake decorating class and my roses are discouraging me. I have tried doing them in buttercream and in royal icing and they just don't turn out right. They keep falling to one side every time. I just can't seem to get the icing consistency right. Anyone have any tips on making decent roses? Also has anyone tried using corn starch to thicken icing? Does it really work and how does it taste?

Thank you!




I feel your pain! When I took those classes, I was so frustrated with the roses, I swore I would never make one after the classes were through! I keep trying and, slowly but surely, mine are improving. I still find them very aggravating, though. One will turn out great, and the next two will look yuck!
Good luck!

Unlimited Posted 23 Sep 2012 , 4:06am
post #8 of
Quote:
Originally Posted by kgorhan

I just can't seem to get the icing consistency right. Anyone have any tips on making decent roses?




You're right, consistency is the key. Keep adding powdered sugar (not cornstarch) until it's stiff enough that the roses don't fall over or droop. You'll know when it's the correct consistency.... they'll look great. Let them air dry for a couple days.

Have you seen my How To video "Make BC Roses on a Stick" the non-Wilton way? Click the link in my signature line to view.

kgorhan Posted 23 Sep 2012 , 12:01pm
post #9 of

I did see a video on YouTube using a skewer like that. I haven't tried it yet, but I am considering it.

BakingIrene Posted 23 Sep 2012 , 3:21pm

I learned to make roses out of Wiliton 1970's books. They made the centre by making a coil with the same tip that you use for the petals, 3 full circles. Then you pipe a second coil on top of the first one that is smaller--two full circles.

This is where you can stop and dry the royal icing version.

I find it MUCH easier to get the right size than the version where you use a #12 tip to make a cone. When you use the actual petal tip, the size is right whether you use the 101s or the 127.

mareetina Posted 25 Sep 2012 , 9:02am

I am by no means an expert on piping roses, but have struggled with them too. I have discovered that piping them with swiss buttercream gives me the best results.
Attached is a photo of one of the 1st roses I piped.
LL

kgorhan Posted 25 Sep 2012 , 2:08pm

Thank you all for your comments. I will keep trying. Practice makes perfect right?

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