So tell me, how difficult are these to make? I've not had the chance to take any classes yet .... I don't have the first clue how to go about attempting them ..... I have a baptism cake I need to do next weekend. Do I stand a chance at figuring it out?
I think it depends on the person. I took all 3 Wilton courses and still cannot make a buttercream rose. In class, my icing was too stiff and I just haven't bothered to try again, yet. On the other hand the girl that sat across from me in course 1 was whipping out roses like you wouldn't believe. I believe there is rose tutorial on this site.
Good luck.
As long as your icing is thick enough, I find that doing them on a stick is much easier than the wilton way, plus I hate having to do the center in one tip and then change bags to do the second part. I don't know were to find directions for that, but just wanted to throw the idea out there.
I use the petal tip for the whole rose. Just make a standing up circle once, pipe another on top of that, then around and down to close and make the center of the rose. Then just pipe your petals as usual!
I resisted the rose for a long time, but I should've worked that out a lond time ago - they really are easy!
As long as your icing is thick enough, I find that doing them on a stick is much easier than the wilton way, plus I hate having to do the center in one tip and then change bags to do the second part. I don't know were to find directions for that, but just wanted to throw the idea out there.
what do you mean a "stick" do you mean you put a hershey kiss on a stick. Cause I really HATE changing tips or using two bags. Are you really good at making roses??? Could you check out my last cake post and tell me what I'm doing wrong w/my roses???? People who don't make cakes tell me they are beautiful, but they are NOT... thanks sooo much 
Here's the tutorial for roses on a stick.
http://www.cakecentral.com/article50-Making-Buttercream-Roses-on-a-Stick.html
Good luck!
As long as your icing is thick enough, I find that doing them on a stick is much easier than the wilton way, plus I hate having to do the center in one tip and then change bags to do the second part. I don't know were to find directions for that, but just wanted to throw the idea out there.
what do you mean a "stick" do you mean you put a hershey kiss on a stick. Cause I really HATE changing tips or using two bags. Are you really good at making roses??? Could you check out my last cake post and tell me what I'm doing wrong w/my roses???? People who don't make cakes tell me they are beautiful, but they are NOT... thanks sooo much
I also only use one tip. I just make the mound with #104 and make the rose like usual. As for your roses, they do look nice. I might suggest 2 things though, maybe have your icing a little stiffer and don't apply as much pressure when you make your petal (or just make your motion move faster, hope that makes sense).
I've always wondered...roses on a stick. Do you let them dry completely before you remove them from the stick-does it leave a lg hole in the middle to fill. I find dry roses are so delicate-the petals crumble if you look at them wrong, the extra handling of getting them off the stick makes me nervous! Whats the trick 
As long as your icing is thick enough, I find that doing them on a stick is much easier than the wilton way, plus I hate having to do the center in one tip and then change bags to do the second part. I don't know were to find directions for that, but just wanted to throw the idea out there.
what do you mean a "stick" do you mean you put a hershey kiss on a stick. Cause I really HATE changing tips or using two bags. Are you really good at making roses??? Could you check out my last cake post and tell me what I'm doing wrong w/my roses???? People who don't make cakes tell me they are beautiful, but they are NOT... thanks sooo much
I also only use one tip. I just make the mound with #104 and make the rose like usual. As for your roses, they do look nice. I might suggest 2 things though, maybe have your icing a little stiffer and don't apply as much pressure when you make your petal (or just make your motion move faster, hope that makes sense).
Thank you, I'm never going to get better if I don't have some really great opinions. My biggest problem is that I don't know the exact consistancy to put the frosting at. Either it's too thin or way too stiff... I guess I need to work on that.. Thank you again.
I've always wondered...roses on a stick. Do you let them dry completely before you remove them from the stick-does it leave a lg hole in the middle to fill. I find dry roses are so delicate-the petals crumble if you look at them wrong, the extra handling of getting them off the stick makes me nervous! Whats the trick
Don't let them dry on the stick. I've always used a square of wax paper to get them off the stick. You just push the square up from the bottom of the stick up to the rose and then gently lift up until it's all off the stick. There's no hole in the rose because you pipe a border of icing on the tip of the stick. That acts as the base for the rose. If you don't like to air-dry them, put them in the freezer. Just take them out, maybe two at a time to put on the cake.
bodaisy - something else to try - if you're icing seems too stiff, like the petals are tearing on you, add a little corn syrup to the icing. That will help it flow better, that also works great when you're trying to do outlines, string work and for writing.
bodaisy - something else to try - if you're icing seems too stiff, like the petals are tearing on you, add a little corn syrup to the icing. That will help it flow better, that also works great when you're trying to do outlines, string work and for writing.
you rock ty again
I pipe the roses on the stick and then use the little plastic wilton scissors to get them off. I either put the roses directly on the cake or if I need them for later I put them on a cookie sheet lined with parchment paper and stick them in the freezer.
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