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White Flower Cake Shoppe Signature flower - Page 2

post #16 of 144
That's essentially what I did last night. I guess my BC wasn't thick enough because it wanted to either fall forward or back, not stand up like the picture. Why can't everything just come naturally the first time I try it??? icon_sad.gif. Hahaha!
Getting baked since 2009! ;)
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Getting baked since 2009! ;)
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post #17 of 144
Quote:
Originally Posted by LaurenSadler View Post


You know, I thought "hmm, I wonder if she either didn't look at the picture or forgot or what because....ehhhhhh, I don't think so!" But didn't want to say it! Hahahahaha

I don't know why I was thinking of rosettes...Sorry about that!

post #18 of 144
Quote:
Originally Posted by LaurenSadler View Post

That's essentially what I did last night. I guess my BC wasn't thick enough because it wanted to either fall forward or back, not stand up like the picture. Why can't everything just come naturally the first time I try it??? icon_sad.gif. Hahaha!

It has to be pretty stiff to hold the shape, but not stiff enough that the edges of the petals rip and tear when you pipe them. Getting the icing the right consistency is the hardest part of the whole process.

post #19 of 144

At about the 6:30 mark on this youtube video, she shows this reporter how to make the flower:

http://www.youtube.com/watch?v=cXUAoJXmGsk

 

On this one, also around the 6:30 mark, you can see the two ladies making the flower on top of one of their cakes:

http://www.youtube.com/watch?v=9to8rzuHktk

 

They make it look so easy don't they? I bought those tips and still have not had any luck.I think they use a swiss meringue buttercream in their shop and they sell it in their store too. I think it may be in something like a quart size container, not sure.

post #20 of 144
OMG...they blow those out soooo fast!
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
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post #21 of 144

There was a guy in an "instructional" video we watched in culinary school showing how to do buttercream roses. He was banging them out so fast we couldn't even see what he was doing, big fat showoff.

post #22 of 144

Chaka, thank you SO much for sharing those videos!  Which tips exactly do we need?  What make and number?  I guess we'd need a large grass tip as well as the large C tip?

post #23 of 144
You need a c shaped tip like an 81 and just pipe and pull it out. Use stiff buttercream. Look up how to pipe a chrysanthemum because is the same concept.
post #24 of 144
Quote:
Originally Posted by chaka1 View Post

At about the 6:30 mark on this youtube video, she shows this reporter how to make the flower:
http://www.youtube.com/watch?v=cXUAoJXmGsk

On this one, also around the 6:30 mark, you can see the two ladies making the flower on top of one of their cakes:
http://www.youtube.com/watch?v=9to8rzuHktk

They make it look so easy don't they? I bought those tips and still have not had any luck.I think they use a swiss meringue buttercream in their shop and they sell it in their store too. I think it may be in something like a quart size container, not sure.
You rooooooock!!!!!!!!! This is amazing!
Getting baked since 2009! ;)
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Getting baked since 2009! ;)
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post #25 of 144

Annie, tip 81 would be too small though right?  What's the large version of tip 81?  Is it 402 then?

 

Here's another picture of the flowers...

post #26 of 144

Does Ateco make a large c-shaped tip that would work maybe?  So far I can't find one though.  I wonder if The White Flower Cake Shoppe uses the Wilton tips or a different brand?

post #27 of 144
Yes, I replied on your other thread. 402 is what you need. 81 would be nice for smaller decorations.

Do a Google search for large C shaped decorating tip. I think 402 is what's being used.
post #28 of 144

Okay Annie, thanks.  I'm buying the Wilton 402 right now.  :)

post #29 of 144
FYI you could probably find older or discontinued tips in lots on EBay if you're interested.
post #30 of 144

I bought the Wilton 402 from Wilton and then the 403 I had to buy online because Wilton discontinued it. But like I said, I tried both and didn't have luck. Guess you have to have that perfect consistency. If you figure it out....let me know!!!!!

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