CakesbyKadi Posted 20 Oct 2013 , 7:30pm
post #1 of

ANo matter what, my roses on the side of the cake fall and look melted. Any tips or tricks to a perfect rose covered cake?

22 replies
ddaigle Posted 20 Oct 2013 , 7:37pm
post #2 of

I've done this design a few million times...well, not that many.   I always crumb coat my cakes and let firm up in the frig...overnight for me.   I've never had a rosette fall.  Don't know what your steps are....or your butter cream recipe.   Please give more details so maybe we can figure out your problem.    I'm assuming the rosettes that are piped on the side of the cake..?

CakesbyKadi Posted 20 Oct 2013 , 7:40pm
post #3 of

AYes, sorry. I crmb coat and let it chill, then pipe my roses from top to bottom. I make my buttercream with unsalted butter, shortening, and powdered sugar (with a dash of vanilla and milk). I have tried a firmer consistency and a softer one. Both have failed me.

adorablecakes1 Posted 20 Oct 2013 , 7:41pm
post #4 of

perhaps the butter cream is a little bit too light

ddaigle Posted 20 Oct 2013 , 10:53pm
post #5 of

ADon't know if it matters but what I do rosette I start from the bottom and go up 

ddaigle Posted 20 Oct 2013 , 10:55pm
post #6 of

AAnd what tip are you using

CakesbyKadi Posted 20 Oct 2013 , 10:57pm
post #7 of

A

Original message sent by ddaigle

And what tip are you using

Wilton 2D

CakesbyKadi Posted 21 Oct 2013 , 2:06pm
post #8 of

I am attempting round two here in a minute. It's a smash cake for my nieces photo's, but I want it to be perfect!

ddaigle Posted 21 Oct 2013 , 2:18pm
post #9 of

Professional 1st birthday pics are very popular here....I did this one with the rosette design:

 

Godot Posted 21 Oct 2013 , 2:20pm

AThose pics are cute. Too bad about that huge thing on the kid's head, though.

CakesbyKadi Posted 21 Oct 2013 , 2:26pm

Cake is adorable! I am doing my niece's in a pink ombre style with mini sugar beads. She is going to be wearing a huge bow too! Lol

ddaigle Posted 21 Oct 2013 , 2:30pm

I guess since most babies just have on diapers....the bow gives them the "girly" look! LOL

chocaholikk Posted 22 Oct 2013 , 7:57am

ABut yhe if the bows as big as the kids head it look abit erm....silly. lol My daughter is one is december n shes having a minnie mouse party (how original?!) She absolutely loves Mickey n Minnie. Shes going to be wearing an elastic hair piece with a small (about the size of a coin) bow...I want the attention to her not to the bow lol

chocaholikk Posted 22 Oct 2013 , 8:00am

APs thats an amazing cake ddaigle.

My recipie for vanilla buttercream is 250g unsalted lurpak butter 500g icing sugar A dash of milk 1 tsp vanilla

I crumbcoat the cake and leavw in the fridge for at least 2 hours...but I dont put the buttercream in the fridge. Once the cake is chilled I pipe on the cake starting from the bottom. Once its all piped I then leave it in the fridge to firm up.

Hope it helps...let us know how u get on xx

810whitechoc Posted 22 Oct 2013 , 10:19am

Quote:

Originally Posted by Godot 

Those pics are cute. Too bad about that huge thing on the kid's head, though.

Bahahaha

CakesbyKadi Posted 22 Oct 2013 , 12:28pm

A

Original message sent by chocaholikk

Ps thats an amazing cake ddaigle.

My recipie for vanilla buttercream is 250g unsalted lurpak butter 500g icing sugar A dash of milk 1 tsp vanilla

I crumbcoat the cake and leavw in the fridge for at least 2 hours...but I dont put the buttercream in the fridge. Once the cake is chilled I pipe on the cake starting from the bottom. Once its all piped I then leave it in the fridge to firm up.

Hope it helps...let us know how u get on xx

That's almost like my bc recipe but I use one stick of unsalted butter and one cup of veggie shortening. I started from the bottom up this time and that seemed to fix the problem. Thanks everyone!

CakesbyKadi Posted 22 Oct 2013 , 12:30pm

A[IMG ALT=""]http://cakecentral.com/content/type/61/id/3125070/width/350/height/700[/IMG]

suzied Posted 23 Oct 2013 , 7:11am

When u take the cake out of the fridge give it a quick thin coat of icing, so that ur rosettes have something to hold on to. sometime back a similar thing happened to me. the icing on the cake was dry and the moment I studded the cake with bc stars, it kept falling off. this may be the problem. OR yr icing is too soft. whats the temperature over there. high humidity?

cakefat Posted 23 Oct 2013 , 10:25am

Quote:

Originally Posted by Godot 

Those pics are cute. Too bad about that huge thing on the kid's head, though.

 

haha.  that's what I thought too. Good photos though and a very beautiful cake!

MBalaska Posted 23 Apr 2014 , 4:20am

I bow to the ROSETTE talent of ddaigle.   :king:

 

Tried the rosette pattern in smbc on the devil's food cake, and boy oh boy - it was harder than it looks.

AZCouture Posted 23 Apr 2014 , 8:01am

A

Original message sent by suzied

When u take the cake out of the fridge give it a quick thin coat of icing, so that ur rosettes have something to hold on to.

I absolutely agree with this. I use smbc, so mine never crusts over or stiffens up, but it definitely works a lot better for me when I pipe over soft bc. Straight out of the fridge, and whatever I'm piping definitely doesn't grip on as well.

AZCouture Posted 23 Apr 2014 , 8:02am

AThat goes for the bc ruffles and anything really.

MBalaska Posted 23 Apr 2014 , 6:57pm

hmmm. I put a crumb coating on it, but didn't think to chill the cake well. Good Idea.

I used smbc also and the soft icing kind of threw me off.   Also I used a closed flower tip, and probably should have used an open star tip.

An open tip  would have given me a stronger thread of icing to push into the cake sides.  The recipient thought it looked cool, so all is well..................but I'm sure I can do better next time  :roll:

 

Swiss meringue buttercream on devil's food cake.  Rosettes.

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