I am semi new to the cake decorating world and for the life of me can not complete a rose. I have several problems and have tried several different methods including the nail and stick.
Problem 1: Every time, even with a base my rose slides everywhere and there for can not put any kind of pressure and either I can only get to the first row or it is so lopsided it ends up falling over. HOW DO YOU STOP THE BASE FROM SLIDING!?!
Problem2: Occassionally I somehow mae it to the second row of petals but the tip of the petal, the outer most part, the frosting always breaks up and isn't smooth so the flower doesn't end up looking like a rose just some weird flower. I have been told I have to much air in my frosting and I could flatten it out with a spatula, I have tried this it doesn't work either. I have tried beating the frosting less, also doesn't work. I have even tried smoothing out the frosting while in the bag. I was also told it could be my pressure. My teacher of course had no problems.

Does anyone have suggestions for me? I did see the flower website someone offered in another forum but I'd like to be able to muster a few roses.

I had the most trouble with roses. I figuired out it was because the consistancy of my icing was wrong. I would try to make it less stiff or vice versa. As far as the rose staying on the nail place your square of wax or parchment on the nail by adding a little icing underneath. I hope this helps.

Oh my teacher also had us do the base first and let it set for awhile to dry it out a little. Maybe someone else can shed light on this practice?

I have tried the base on the mail itself, and wax paper it slides right off the wax paper. The paper stays in place though. I'll have to try some different consistencies. I also tried waiting for it to dry. Thanks

Good luck maybe someone else will come up with something also.

Many times when I see that the base is not staying on the nail, the icing is too stiff or dry. That could be why your edges are not smooth also. Make sure you have enough shortening in it. I recently heard that if you use the blocks of Crisco that they are not always a true cup and you may need to add more. It was said that the 2 cup containers of crisco are more accurate. Try increasing that if it seems like it is a little dry or stiff.

Thank you I will try adding more shortening next time

Jasice999
When I am making roses using buttercream, OR Royal Icing, I start with a little dab of icing... smearing it on my nail, then add my square of wax paper. I use a round tip.... usually a # 10, or #12... depending on how big I'm making the rose (sm., med., or lg.). Like someone mentioned, earlier.... just be sure your icing is just moist enough to stick to the paper.

I like to use two different bags. The one with the round tip to make a cone with, I have a little stiffer icing, so the cone will keep it's shape. I hold the tip straight up over the wax paper, squeezing the icing onto the paper... getting it to adhere. I lift up the bag, as I am squeezing more icing and get the cone shape... using less pressure as I come to the top of my cone. I give a little push down, getting it to stick to the paper and continue to pull up. I don't worry about it having a few little puckers as I going upward. The petals will cover it. The secret to a sturdy rose is the strength of the cone, I believe.

In the second bag, with my rose tip on the end, I use a little softer icing. Hint: When I am preparing my icing, to load my bags; I work out any air from it by using my small angled spatula, on my board. That's when I have a little spray bottle with water. I spray a very small amt. of water into the stiff icing and work it in, until I get the consistency I desire. I load that into the rose tip bag, for the petals. I prefer to use a spray bottle, because I have more control on the amt. of water used.

I don't like to wait for my cone to dry, before doing the petals. It seems like the piped petals stick better to the fresher icing. The one thing that really makes a difference with the cone staying in place, when you are piping your petals is.... how well the cone is anchored:

***As I make that first rose center turning the nail and making a complete circle around the tip of the cone, I keep turning the nail and bring a 'sort of tail' downward to make a tight sprial down and then attach it to the wax paper. It isn't just straight down, but I have only turned my nail a little more, as I do this. **** (Hard to explain, but easy to demonstrate.) What this does is to ANCHOR the cone even better, to the paper on the nail. Then I go back up to the top of the rose and make my layers of petals. A set of 3... then 5.... then seven petals. Try not to press too hard against the cone with your tip as you pipe. Also, after I lay my waxed square on the nail, I press down on the center, with the dab of icing directly underneath, so the dab is smushed between the nail and the paper.

**When I don't do that little swirl of 'tail' from my original piped rose center, my rose cone wants to move, or lean. It's just a matter of the anchoring that base better. (Just be sure that you have a decent smear of icing under the waxed square, which holds the little paper to the nail.

Hope this helps Keep us posted. Once you got the technique, you're home free. Just don't give up. You'll get it. You will find that roses will be one of the fastest flowers to pipe. They are always beautiful flower on a cake.