sfandm Posted 20 Mar 2013 , 8:09pm
post #1 of

and need any pointers you can give me.

 

I have watched every youtube video I could find, have lots of Wilton books showing the step by step picture instructions, and have practiced till I threw everything away, yes, even the bag and a good tip.

 

I have tried and tried and still can't get it down.

 

Does anyone know of a video class I can sign up for (not that it would help, but I would really like to make these bad boys.

 

Signed- Notwillingtogiveupjustyet!

46 replies
arlenej Posted 20 Mar 2013 , 8:37pm
post #2 of
Quote:
Originally Posted by sfandm  even the bag and a good tip.
 

Is it that you're piping your roses? If so, (and it's obviously not working for you) might I suggest gumpaste  n-ot fondant-mixed-with-tylose- but GUMPASTE instead?

This is Edna de la Cruz and she is THOROUGH!

https://www.youtube.com/watch?v=qqiNRkSQLf8&feature=player_detailpage

https://www.youtube.com/watch?v=9k7jczwKVAk&feature=player_detailpage

https://www.youtube.com/watch?feature=player_detailpage&v=bSSvOK0n9zs

https://www.youtube.com/watch?feature=player_detailpage&v=2M98kRJ87P0

https://www.youtube.com/watch?v=e8U1oDIaA-M&feature=player_detailpage

arlenej Posted 20 Mar 2013 , 8:44pm
post #3 of

AND I tend to 'cheat' by using a 5-petal cutter to finish my last three or so layers. I find it's quicker AND gives a neater finish.

meriem Posted 20 Mar 2013 , 8:58pm
post #4 of

ANot really sure how to help, I have only made them once. The one thing I can think of is consistency of your icing, maybe it's not thick enough? What exactly is wrong with the ones you try to make? Do they slop?

meriem Posted 20 Mar 2013 , 8:59pm
post #5 of

AHopefully someone with ample experience in buttercream roses will see this, sorry wasn't very useful

AndreasCakes Posted 20 Mar 2013 , 9:07pm
post #6 of

Try a craft store class. Michael's and Hobby Lobby always have their classes for half off. Yes, you have to pay for it, but if you're really having a lot of trouble with the technique, perhaps an instructor that can sit with you and work with you is the help you need.

sfandm Posted 20 Mar 2013 , 9:24pm
post #7 of

arlenej- yes, thanks, I have watched all her videos on youtube, she is one awesome instructor. I don't want to use gumpaste or any other inedibles on any of my cakes, too much plastic in the world as it is. I do have plunge cutters, as well as the rose ones, haven't tried a rose this way yet, but I use alot of chocolate clay decor on my cakes, will play with this idea.

 

meriem- thanks for responding. I thought I had a stiff consistency of frosting, its stiff enough for my shell borders to stay, and they don't fall over or misshape at all, but I have also been using the same recipe for years now, and the consistency is always the same. So, no they don't slop, but I like your word usage. LOL

 

andreascakes- I wish there was any kind of cake class where I live. The Hobby Lobby closest to me doesn't offer them at all, but they sell Wilton products, go figure! No Michaels at all, and Joanns Craft store has no room to hold classes of any sort.

 

I guess I am just gonna have to play and play and play some more with buttercream leftovers, in front of the TV, before I go to bed, etc, till I get it down right. After all, how hard can it actually be?!?

 

It doesn't help that I have a severe carpel tunnel problem. (Hope I spelled it correctly)

 

Thanks to all.

Unlimited Posted 20 Mar 2013 , 9:50pm
post #8 of

It needs to be more stiff than what you'd use for shell borders. Shells aren't as tall as roses, and petals will droop because they're heavy when not resting on the cake surface like borders are. (I say droop, I'm sure other poster meant slope!)

It's so much easier if you learn to make them on a stick!!!!! My video (below) might be helpful.

meriem Posted 20 Mar 2013 , 10:04pm
post #9 of

ALol I just made slop up haha as long as you understood what I meant. Making up my own words.. Anyway I think it may be a matter of practice on this one as I find is the case with most cake decorating techniques.

ellavanilla Posted 20 Mar 2013 , 10:12pm

my worst problem with piped roses is getting the center to stand up. i'm considering those pre-made center cones to help. have you tried those?

ellavanilla Posted 20 Mar 2013 , 10:56pm

like this, but maybe a smaller cone...

 

http://books.google.com/books?id=f9Kq4ajgGogC&pg=PA57&lpg=PA57&dq=fondant+cones+for+piping+roses&source=bl&ots=YtLfxrj7Bw&sig=sDTwNrKfZ9PXqoh_dNZcP9OPgtA&hl=en&sa=X&ei=Ij5KUciNG-jo2QXDtYGwBg&ved=0CDEQ6AEwAA#v=onepage&q=fondant%20cones%20for%20piping%20roses&f=false

scrumdiddlycakes Posted 20 Mar 2013 , 11:44pm
Quote:
Originally Posted by sfandm 

arlenej- yes, thanks, I have watched all her videos on youtube, she is one awesome instructor. I don't want to use gumpaste or any other inedibles on any of my cakes, too much plastic in the world as it is. I do have plunge cutters, as well as the rose ones, haven't tried a rose this way yet, but I use alot of chocolate clay decor on my cakes, will play with this idea.

 

meriem- thanks for responding. I thought I had a stiff consistency of frosting, its stiff enough for my shell borders to stay, and they don't fall over or misshape at all, but I have also been using the same recipe for years now, and the consistency is always the same. So, no they don't slop, but I like your word usage. LOL

 

andreascakes- I wish there was any kind of cake class where I live. The Hobby Lobby closest to me doesn't offer them at all, but they sell Wilton products, go figure! No Michaels at all, and Joanns Craft store has no room to hold classes of any sort.

 

I guess I am just gonna have to play and play and play some more with buttercream leftovers, in front of the TV, before I go to bed, etc, till I get it down right. After all, how hard can it actually be?!?

 

It doesn't help that I have a severe carpel tunnel problem. (Hope I spelled it correctly)

 

Thanks to all.

Gumpaste is neither plastic or inedible... doesn't taste good, but it's certainly edible.

 

I never pipe roses, I either use gumpaste, fondant or modelling chocolate. I think they look nicer and making them doesn't make me want to scream and throw buttercream at things. :)

Norasmom Posted 20 Mar 2013 , 11:58pm

I'm with scrumdidlycakes...I much prefer to make them from gumpaste.  I have such a hard time doing them in buttercream.

sfandm Posted 21 Mar 2013 , 12:19am

ellavanilla, I love this idea, I am even going to look for the book to purchase.

 

scrumdiddlycakes- no offense to gumpaste, but I have heard from too many professional cake decorators in the last 20 or so years that it does not taste good, and I want everyone to rave about my cakes taste. Thanks for clarifying it tho, didn't mean to lump it all together, I was referring to 2 separate items.

 

I am going to try the method shown in the link posted above and take pics of my first few tries. Will let those interested know how all turned out.

 

Thanks girls for everything.

kakeladi Posted 21 Mar 2013 , 12:34am

Just what is your problem w/making them?   I probably shouldn't ask as I don't get on the computer often anymore and when I do my time is very limited but I find making  b/c roses very easy and I'm lefthanded.  I'll try over the next day or 2 to check this post and help you.  Yrs ago when I was teaching I taught a class on nothing but roses.

remnant3333 Posted 21 Mar 2013 , 1:06am

Here is one video that may or may not help you. Hang in there because with practice you will be making roses in no time!!! Keep your faith!!!

http://seriouscakes.com/wordpress/?page_id=468

ellavanilla Posted 21 Mar 2013 , 2:28am
Quote:
Originally Posted by remnant3333 

Here is one video that may or may not help you. Hang in there because with practice you will be making roses in no time!!! Keep your faith!!!

http://seriouscakes.com/wordpress/?page_id=468

 

that video is great! love the turntable method.

Goreti Posted 22 Mar 2013 , 12:27pm

I haven't made buttercream roses in a lonnnnnng time.  Not sure what trouble you are having but I remember what happened when I first tried making them.  Perhaps, you are having the same issue.  I wanted to move the icing bag around the flower nail and it would come out terrible all the time.  You have to turn the nail as you squeeze the bag and move the tip up & down to form the petal. The angle of the tip is also important.  This is how I learned :http://www.wilton.com/technique/Roses.

rica827 Posted 22 Mar 2013 , 7:18pm

Can you post a picture of your roses?  That might help. I work in a grocery store bakery and all I do every weekend is pump out buttercream roses :)  I might be able to help but it's hard when you can't see what the issue is.
 

nutcase68 Posted 5 Apr 2013 , 9:53pm

I have been trying to make the wilton rose for five years now.  I just end up with a wilted rose go on to another flower.

auntginn Posted 5 Apr 2013 , 11:06pm

sfandm, post a pic of your roses.  I used to teach cake decorating.  I have taught with both buttercream and imitation whip cream bases.  I still can make big beautiful roses from both of these.  If you want to pm me or email me direct. either is ok.  Love to help.

icer101 Posted 5 Apr 2013 , 11:22pm

Hi, i can make b/c roses very pretty. not bragging. I teach it also at michaels and tech school where i live. I also make them with g/p, fondant and modeling chocolate. I love making them with the modeling chocolate. At  least you can eat them. On the wilton site, there is a video on the petal rose, Study that over and over, but , as you come down to the 5 petal stage, have your small end of tip pointed toward 1 oclock if you are right handed and flick your wrist a little and then last 7 petals , be sure small end of tip is at 2 oclock and flick your wrist also. This makes the petals stand out and not all be up there , ending up looking like a cabbage. hth

icer101 Posted 5 Apr 2013 , 11:24pm

I forgot to say, to be sure your b/c is at between medium and stiff consistency. Not really too stiff. Makes for ragged roses, and hard to pipe pretty petals.

Annabakescakes Posted 5 Apr 2013 , 11:51pm

I LOVE making buttercream roses! I would love to see yours. Can you get someone to video tape you? If we could see yours, then maybe we could help. I figured out I do mine backward from the way Wilton teaches.

jamesyay Posted 6 Apr 2013 , 12:41am

You really need to make that base nice and big and fat to support all those petals...  

 

Or the problem could be your frosting. If it holds shells, that's great... but not stiff enough. Add in some more powdered sugar to make it stiffer (if you take your spatula and dip it in, then take it out and turn it so it's vertical with handle side down, your buttercream should be standing and forming peaks). But, of course, don't make it too stiff, or you'll end up hurting your hand (and possibly bursting your piping bag)...

 

Good luck!

kikiandkyle Posted 6 Apr 2013 , 3:05am

AI was having the same problem and it drove me crazy. I just sat one day with a vat of buttercream and went at it until I figured it out. I must have done a few hundred.

Of course my husband, who can always do everything better than me without trying, came home halfway through and wanted to see if he could do it got it on his first go which made me even more mad!

wildflowercakes Posted 6 Apr 2013 , 3:25am

I have to use a stick to make my roses, never got the hang of doing them on a nail. I use a stiff frosting. I do it like Unlimited does in her video then take them off the stick with scissors an apply to cake. I also find it helps me to clean my tip between rows of petals.

wildflowercakes Posted 6 Apr 2013 , 3:27am
Quote:
Originally Posted by kikiandkyle 

I was having the same problem and it drove me crazy. I just sat one day with a vat of buttercream and went at it until I figured it out. I must have done a few hundred.

Of course my husband, who can always do everything better than me without trying, came home halfway through and wanted to see if he could do it got it on his first go which made me even more mad!

Dang I have one of these husbands!

Cakemommy2012 Posted 6 Apr 2013 , 4:09am
Quote:
Originally Posted by wildflowercakes 

I have to use a stick to make my roses, never got the hang of doing them on a nail. I use a stiff frosting. I do it like Unlimited does in her video then take them off the stick with scissors an apply to cake. I also find it helps me to clean my tip between rows of petals.

I have a friend that can put my best rose to shame with the stick method!  The only thing I can make on the sticks are buttercream Pinecones. =-)

Annabakescakes Posted 6 Apr 2013 , 4:24am

AHere are some of mine. [IMG]http://cakecentral.com/content/type/61/id/2971126/width/200/height/400[/IMG][IMG]http://cakecentral.com/content/type/61/id/2971127/width/200/height/400[/IMG]

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