I have two weddings in June that I have to do cupcakes and a small cutting cake for. The first one is a big wedding (200 cupcakes) and it is my son's, and the wedding is out of town, so I'm not going to have a huge amount of time to spend on the second one, which is a week after.
The bride for the second wedding wants roses on her cupcakes. If I can make the roses about a month in advance, I will be in good shape when it comes time to do the cupcakes/cake for the wedding. Buttercream is out - although I can pipe a decent rose, handling them is something else, and I can see me ruining quite a few as I put them on the cupcakes/cake. So I was thinking either fondant or royal icing. But I want to consider taste too. I have a good marshmallow fondant recipe, whereas royal icing does not taste very well. But royal roses would be quick and easy to pipe and they hold up well. I'm torn, so I am looking to see if anyone has any experience with this. Someone out here on another thread did post a cool link to a method to make fondant roses that I may try. But I wanted to see what everyone's opinion is. Thanks!
AJust make the roses out of buttercream , use a foil square on your nailhead...pop them in the freezer. They pop right off the foil and you can hand place them on your iced cupcakes. A lot faster than making fondant or gumpaste roses. Everyone wants the buttercream rose. I make a lot of my roses this way and freeze just so I can handle them easier.[IMG ALT=""]http://cakecentral.com/content/type/61/id/2041614/width/350/height/700[/IMG]
I had to make almost 200 butter cream roses for a wedding cake. Made them two weeks in advance and stored them in a sheet case box. No problem. Easy to do and store. The problem with making fondant is that the color does seems to fade even in a short period of time.
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