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Buttercream Roses - Need pointers Please :)

post #1 of 11
Thread Starter 
For the life of me I can't do a decent bc rose - trying to attach photo, any tips would be great. My icing consistancy was stiff, I had it thinner bu the leaves were medling into one another so i added ps and thickened it up.
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post #2 of 11
You may have added too much ps. It looks too dry with the ragged edges - try adding more shortening.
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
post #3 of 11
Thread Starter 
Thanks unlimited! Here's another one for you, if you don't mind... When I try roses on stick, they slide down the stick before I can get them off. I try to hit the stick with bc with each leaf but still happens - what am I doing wrong?
post #4 of 11
Petals sliding down the stick is okay, they will come back up as you remove the rose.
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
post #5 of 11
Besides getting your icing to the right consistence, if your tip is a new one sometimes the narrow edge is clamped too tight and it causes ruffling on the petal edges. Just use something to open up the narrow end just a bit more and see if that helps.

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Creating works of art every chance I get! And yes, I am licensed, permitted, inspected and insured! Check out my website!

 

www.letmecallyousweetart.com

Reply
post #6 of 11
it looks like you're angleing your tip too far out.Wilton roses right ? Check your chart in practice sheets. Right hand Wilton rose. Check your angle on row 2 and 3. Also yes a little more crisco and maybe use milk instead of water for the roses. Good luck
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I love a challange
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post #7 of 11
Thread Starter 
Thank you all - I'll work on it more tonight. I always use creamer for liquid - do you think I need to angle up more for row 2 and 3?
post #8 of 11
On the upside - - a few more rows and these would be fabulous carnations!

Good for you for working on this! thumbs_up.gif Give yourself a big pat on the back. My bc roses look like puddles with ridges. And that's ok and I'm not going to worry about it. I make gorgeous ones out of fondant/gumpaste so that will work.

Kudos to you for sticking with it.
post #9 of 11
Thread Starter 
Quote:
Originally Posted by jgifford

On the upside - - a few more rows and these would be fabulous carnations!

Good for you for working on this! thumbs_up.gif Give yourself a big pat on the back. My bc roses look like puddles with ridges. And that's ok and I'm not going to worry about it. I make gorgeous ones out of fondant/gumpaste so that will work.

Kudos to you for sticking with it.



Hahaha! I was thinking the same thing about them looking like carnations icon_smile.gif Mine were coming out like puddles with ridges too, that's why I added the ps then I got carnations....

Necessity makes it harder to quit at this point - I need 28 decent roses by Saturday icon_smile.gif

Thank you!
post #10 of 11
Quote:
Originally Posted by cupcakemkr

do you think I need to angle up more for row 2 and 3?



I think your first two petals on the bud should be upright, straight up. Opened, not curving in either direction - if they are piped curving inward, the rose will look like a cabbage. When they are piped upright, it'll leave enough space for the other petals to be piped at an outward angle.
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
Reply
post #11 of 11
My tip is more of a how to get the roses on the cake easier tip. I don't use a stick or those flower scissor things. I attach a foil square to a flower nail, one of the flat metal ones, with a dab of icing then I make the rose on the foil, slide it gently off the nail, and put it in the freezer. I continue to make roses until I have the amount I need and then by the time I am done, the first of the roses I made are firm and I can peel them off the foil with my hands and place them directly on the cake. No more gouging the top of the cake with the scissors and no more having the icing turn into a blob when trying to put the rose on the cake! This also gives you a few seconds to reposition the rose if needed, but they warm up quickly so don't try to touch them too much. I would love to be able to use those scissor things, but they hate me so this is just much easier. Hope it helps!
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