Hi, I'm new to CC. I took a Wilton decorating course probably 10 years ago and it seems some things have changed. I am making a birthday cake. I wanted to practice decorating so I used a recipe for buttercream, It was half butter and half Crisco. I know the transfats are out of Crisco, but it did crust nicely.
Here is my problem, and I had this in class. My frosting gets too warm when I am trying to pipe a rose. I get the cone of it right, but when I start on the petals the rose petals ends up too tight. They look like a rose that hasn't opened up yet. Sometimes the edges are jagged, so is my frosting too thick? Any tips, suggestions will be greatly appreciated. I know I need to really practice.
Thanks,
Jenny
If the edges are jagged, it sounds like the icing is to thick. Try adding a small amount of light corn syrup to the icing and see if that helps.
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My frosting gets too warm when I am trying to pipe a rose. I get the cone of it right, but when I start on the petals the rose petals ends up too tight. They look like a rose that hasn't opened up yet. Sometimes the edges are jagged, so is my frosting too thick?
The icing needs to be stiff for piping roses, especially if it gets too warm from hot hands. If you're getting jagged edges, it's probably too dry and needs to be more creamy -- add more shortening.
Are you piping them on a flathead rose nail or on a stick? If using a stick, it's more common to get results of a rose that hasn't opened up yet (they look more like cabbages!) because the centers can collapse or close up more when they are removed from the stick. You can pipe them further down the stick to help make up for this. (If you're using the flathead rose nail, I can't help with a diagnosis.)
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