Please help me figure out what I'm doing wrong!

I'm of the old-as-dirt generation, and I've been baking/decorating cakes as an occasional hobby for around 15 years, but never worked with buttercream roses; they intimidated the heck out of me.

Soooo... I signed up for a Wilton class, figured I'd learn the "official" way, but I think my class was less than ideal. The instructor was adequate, I guess. Who knows? She never brought anything to class to show us; not a single picture. She also didn't bring her own supplies; she borrowed a student's whenever she needed to actually demonstrate anything, and there was NO pleasing that woman. "Your icing is too thin." "Your icing is too thick." It would have been HELPFUL if she'd actually shown up with icing to SHOW US what consistency she was looking for.... *sigh*

3rd lesson (last night) we start on buttercream roses, but then she decides that we're such an "advanced class" that we're going to go ahead and do the 4th (and last) lesson in the same night, in our allotted 2 hours. Consequently, we spent all of 20 minutes on roses. I finished two whole roses, and she was in such a hurry to get through lesson 4 that there was NO time to ask questions.

So, here's my issue: My roses start out fine, but the outer petals are ragged. It seemed like the icing was just too dry or crumbly; I softened it a bit, and tried again, and the edges seemed less ragged, but then the roses didn't hold their shape well -- they seemed to melt into themselves a bit. OK, so yesterday was officially 101 degrees, and today is 102 -- maybe it's just too warm....? The a/c is on, but we're having rolling blackouts (and yes, this is just APRIL), so the a/c is set to 80 F.

I'm sorry this is so long, I guess I'm just letting my aggravation get the better of me on this.

Here are pics of the roses, if that'll help anyone figure out what I'm doing wrong:

Your pics are not attached. It may be that the tip of your rose tube is pinched to sharply. You might try to open it up a little. Careful not to cut your finger off if you use a knife to do this! (Voice of experience talking)

Hi Texa!

I think (if I remember correctly) my flowers had the same jagged edges. I think there was dried buttercream stuck in the narrow end of my tip 104 rose petal tip. Maybe that's the case with yours?

The other suggestion I have, maybe the tip is too narrow and just needs to be opened up a bit. I figure if it's really narrow, the buttercream may not be able to come out evenly.

Just a thought. I haven't made any roses in a while, so my memory may be a little fuzzy

Mirjana

P.S. Did you end up having a fourth lesson? or did she just end your course at 3? Doesn't sound like a very knowledgeable instructor. Our instructor in Course 1 even dragged her KA to the class to show us step by step how to make buttercream!

It took me a few minutes to resize the pics, they wouldn't post at first because I needed to make them smaller. Now I'm worried... I see them...but maybe no one else does?

I did have to open up my leaf tip some; the petal tips need "adjusting" sometimes, too???

If the pics aren't showing up for everyone, can someone please post and let me know? This is the first time I've attached anything here, I have no confidence that I got it right.

Thanks,
Lynn

Sorry to hear your instructor went so fast. She shouldn't have jammed 2 classes into one. There must have been a reason for it. As for not bringing anything to show you how to do things correct. We as instructors are not required to bring icing on the 2-4th classes. This is to make sure that the students icing consistency is right. I however do bring bags filled with the right consistency because I found that I cant show how to do it the right way if there isn't anyone's icing I can use that's right. As for your roses, you might want to try to add 1/8 of a teaspoon piping gel to your icing. Also if your pressure isn't consistent it will make it looked like that. If that doesn't help open the narrow end of your tip just slightly. The heat deffinantly isn't working in your favor. Are you adding meringue powder in your icing? Be patient and remember it takes about 200 roses to make a great one! Good Luck

saw your pictures...you might try adding some corn sryup to the icing will make it a little easier for you.

Your icing sounds too stiff. I did some last week and started out my first rose that way. I put my icing bag in the microwave for like 3 seconds and had no trouble after that. I've also heard of people putting in Karo syrup but I was too lazy to take it all out of my bag, add the karo syrup then put it back inside the bag Just be careful not to overheat it because then the petals won't stand up.

Texa -
Your pictures are now posting fine. I can't add any advise to the tips already given! Sorry your teacher cut the class short, sounds like she just had plans for the 4th night of class. You may want to try another course 1 if there is one offered with a different instructor, I am sure you will pick up some additional tips.

Coffeecake

Some thoughts. Other than the buttercream consistency your roses look a bit as if you are holding your tip on a straight angle and not a slanted kind of angle. The round is also not fully completed. It looks to me as if you are going from one side to the other as opposed to making a round motion. I know it might sound weird that I can tell all that from one rose but having spent weeks just piping roses I guess you get a feel for them. The petal just looks a bit flat to me and it might not be the consistency. A good tip for keeping the petal from smooching in the center make sure that the first layer is very very tight. That center man, it truly gives it the rose look.


I hope this helps a bit....

-S

Texa,
I am in Fort Worth. Where did you take your class? I have found some in the area are really good, but some are really bad.

If you are in the Fort Worth Area, I can recommend some places that I really liked.

Hi Texa, I'm in the DFW area too! I'm wondering if your instructor was the same one I had?? Mine would cancel a class for trips. She did it in all three courses. The class decided to meet without her for our 3rd course, last class. She canceled at the last minute, after everyone had already baked their cakes. We conducted our last class ourselves. She was very nice, but "odd" to say the least.

Thanks for the suggestions, ladies, I appreciate your help!

I will definitely mix up a new batch of buttercream and do some experimenting. I'm using the "class buttercream" from the Wilton book, and yes, I am adding the meringue powder. The karo syrup and piping gel suggestions are definitely intriguing!

It would have been very helpful if the instructor had brought a sample of icing to the first class (or even the 2nd) so we could see what we were trying to duplicate. She declared my icing "medium soft" and I guestioned that, as it seemed quite stiff. I asked how we could judge the consistency of our icings, and were told that, if a metal spatula would stand still in it, it was stiff; if it slowly sank to the side of the bowl, it was medium; and if it slid easily to the side of the bowl, it was soft. I stuck my spatula in my icing and it didn't move. She made a weird face, and said, "Anyone can balance a spatula to stand up." I moved the spatula to an angle, and it still sat there, but there was no way she was going to acknowledge it, so I just kept my mouth shut. She also felt obligated to hand out unasked-for medical advice, and lectured us on the basics of personality. Definitely not what I expected for what should be a "fun" class.

Thanks again, everyone, for letting me "vent" here and I REALLY appreciate your assistance in figuring out how to get on the right track towards decent BC roses!!!

Will report back tomorrow; supposed to be cooler tomorrow, too!

Lynn

My roses have looked jagged at the edges like that too, and it's been because my icing was too stiff......I know what you're saying about the roses melting away though, there's a fine line between too stiff and not stiff enough! ....it can be really frustrating. It just takes a bit to find the perfect consistency when it comes to roses....good luck!

Just wanted to add that I had the same exact problem! I added piping gel and it still did not work! My instructor took a look at my rose tip and found a small defect at the small end of the tip. It was just a small indent that was causing the jagged effect. Take a real close look at your tip and make sure it is perfect.

and I can't stop laughing!

Well, I would definetely complain to the store where the classes took place. I am a big proponent of getting what I paid for. It's a shame she doesn't take more pride in her work. You will probably learn more on this board! LOL Helen

Thats funny. I was waiting to see if you had the same instucter. How awful she was so bad. texastwinkie did you find a better one after that? Sound like both of you should go in and complain the same week. LOL that funny black dress and Texas big hair

I would definitely talk to the store where you took the class. Wilton instructors have a definite guideline of how they're supposed to teach the class - they even have it worked out as to how many minutes to spend on each item. I know we all probably fudge here or there a little bit but the whole first entire night is suppsed to be spent on making icing (in the class), going over consistency and frosting the cake. The instructor is supposed to do everything the entire night - the other 3 nights the students do everything. Also, the Michaels where I taught the policy was if you paid for Class I (for example) you were automatically invited to come back for any portion of another session of Class I. I guarantee if you bring it up to the store they will make you whole in some way or another - they don't want to loose your business.

I can't imagine doubling up a classes - especially Course 3. Everytime I have taught course 3 everynight is jammed from beginning to end - even when I only had 1 or 2 students in the class. I don't mean to down another Wilton instructor but you guys definitely did not get what you paid for. Sorry your experience was so awful. You also might want to get the name of the instructor's Wilton supervisor from the store and contact them. I am seriously not joking when I say every single minute of the lesson plans are mapped out by Wilton - there really is not supposed to be any room for intrepretation by the individual instructor

Sometimes the most awful things are so funny later. You and your DIL will have lots of stories to tell. I would take the class again. I had a great time in it. BUT not with BIG HAIR! Thats insane trying to double the classes. I do know what you mean about keeping composed around your DIL. I hate to scare them Ive got a new one coming into the family.
I will keep your son in our prayers, my nephew is over there too.
Im going to be chuckling all day about BIG haired lady with the fusica lips.

you guys have got to report this lady to Wilton and Michaels.
Please before she ruins decorating for another set of unsuspecting people. She is a menace, (keep you opinions about my personality to yourself thank you very much) and a thief tooif you think about it. She is probably being paid by the student. So, if she is cutting classes then she is not fullfulling her end of the bargain. She is not doing Wilton any favors either with her bad behavior. I say she needs to be stopped.

climbing off my soap box now

mommachris

You're exactly right mommachris - Wilton instructors get paid by the student. You really need to let Michaels and Wilton know.