Easier To Make Buttercream Roses On A Stick Or Nail?
Decorating By Lazy_Susan Updated 28 Aug 2006 , 2:53am by tcturtleshell
Which do y'all think is easiest to do... Make buttercream roses on a stick (like illustrated here on CC) or to make them on the #9 Nail? I tried making them for the first time using the nail and well....They weren't terribly bad but I could also use a lot of practice. Perhaps I should try making them on a stick?
Thanks
Well I am still using the nail, I tried the stick and it fell down the stick before I was finished. I just need a lot of practice and would love to learn how to do them
I like the nail. I think it's easier and faster once you get the hang of it, plus I think they're prettier.
I have only used the nail, but I think it's easy and gets good results, as long as the piping technique is correct.
I prefer the nail. I tried the stick and well I really don't know how the will hold a big rose. Mine kept on falling off.
I only tried it with royal icing - and they were pretty enough - but they stuck like glue to the toothpicks and I had to use some real elbow grease to pull them off. And I broke a number of them doing that.
So I had to eat them, of course.
I would think a stiff buttercream would be okay. I guess you would have to use the little plastic scissors to get them off - but that seems like it might be messy.
Being a wilton teacher i learned and teach how to do them on the nail, but when i worked in the bakery we did them on the dowel, i must say they (mine) are so much nicer on the dowel, easier to do and quick. I can even make them using tip 127 on the dowel too. so when im not in class i use the dowel now.
Being a wilton teacher i learned and teach how to do them on the nail, but when i worked in the bakery we did them on the dowel, i must say they (mine) are so much nicer on the dowel, easier to do and quick. I can even make them using tip 127 on the dowel too. so when im not in class i use the dowel now.
I do buttercream roses very often and wonder how you'd get them off the stick onto your cake. I learnt how to do roses on a nail about 13 years ago, in those time the wilton plastic scissors didnt exist so we were taught to freeze them on waxed paper and then when they were frozen you could place them on your cake. Since the scissors i haven't done that again, you can get the roses much closer together, but i wonder doing them on a stick how youd get them on your cake without damaging. Sounds interesting though.
Nati
I use the nail...much easier to me than the stick, mine kept sliding down.
I use the nail...much easier to me than the stick, mine kept sliding down.
That seems to be the concensus. I reckon I'll practice more with the nail.
Thanks everyone! 
I use the nail...much easier to me than the stick, mine kept sliding down.
That seems to be the concensus. I reckon I'll practice more with the nail.
Thanks everyone!
I'm still trying to get the Wilton Rose...mine look like cabbage edges 
I use the nail...much easier to me than the stick, mine kept sliding down.
That seems to be the concensus. I reckon I'll practice more with the nail.
Thanks everyone!
I'm still trying to get the Wilton Rose...mine look like cabbage edges
Stephanie you are soooo funny! I only have tried once and they looked OK but I still need a lot of practice. So you aren't the only one
I use the nail...much easier to me than the stick, mine kept sliding down.
That seems to be the concensus. I reckon I'll practice more with the nail.
Thanks everyone!
I'm still trying to get the Wilton Rose...mine look like cabbage edges
I think that may happen when the frosting has more shortening in it than butter. Just a thought
candyladyhelen,
I use the 1/2 Crisco, 1/2 butter and Domino Sugar.
Have opened my tip some, used corn syrup and pipin gel and they still look like cabbages
I like the dowel way of doing roses better. It's faster & you can put the roses right on your cake or put them on wax paper for decorating later.
I use different size dowels & tips. I've used lollipop sticks, straws. I'm sure you could even use a pencil.
There is a gadget I use to remove the roses from the stick. I don't know what it's called but I have 2 of them. Ntertayneme showed me this gadget! They are wonderful little tools! The tool goes around you finger like a ring, has 2 flat sides much like scissors but wide. It's all one piece. You slide it under the rose to take the rose off. It's medal so the rose sits better on it. Once I get my new computer up & running I will upload a pic of it.
My friends sell them at their Cake Supply Store. I'll ask where they got them.
Keep in mind it take about 200 practice roses to make a nice one.
Try using tip 116 (or smaller but simular tip)it looks more like a slight S. It makes the victorian roses and is more forgiving if your pressure or consistancy is off.
I use a nail and cant figure how to do it on a stick.
I use the nail...much easier to me than the stick, mine kept sliding down.
That seems to be the concensus. I reckon I'll practice more with the nail.
Thanks everyone!
I'm still trying to get the Wilton Rose...mine look like cabbage edges
I think that may happen when the frosting has more shortening in it than butter. Just a thought
The icing I was taught in Australia only has shortening and sugar, it tastes pretty bland, but i have had this problem before, the roses looking like cabbages. It was because the icing was way too firm.
Hope this helps.
Nati
The problem that I am running into with making the roses (on the nail) is that after I pipe the center and start to put on the petals it gets top heavy and wiggly. What am I doing wrong?
Susan,
Your icing might be to thin...suppose to be stiff.
My stiff doesn't work for me so I do the medium consistency.
I make about ten bases and then freeze them and then make the petals freezing after each row to keep them firm.
I make about ten bases and then freeze them and then make the petals freezing after each row to keep them firm.
That's a good idea! Thanks
Nati,
I use the nail not the stick.
I do the base on individual nails and freeze them since I don't use the stiff icing. Then I do a row of petals and freeze and then the next row of petals until I finish.
I use styrofoam to hold the nails.
I've done the dowel method and like it very much, but I've also added a twist to it: after I've made the rose, I use a cooling rack and I insert the dowel into the cooling rack until the base of the rose touches the rack, give a little twist and pull the dowel out and the rose stays on the rack to dry. But, that was with royal icing and it worked great.
I'd like to find the tool that turtleshell is talking about!
I've also been trying to find the tip #116 locally and haven't had much luck with that and I'm too cheap to just order it and pay so much shipping!
jscakes~ that's a great idea! I would have never thought of that! Thanks for the tip!! I'll take a pic of that tool so you'll know what it looks like ok~ OR... I'll get you one & send it to you.... bday coming up right? LOL!!
Lazy_Susan
Your base might not be big enough! I figured that out after I made the roses for my last wedding cake. I made the base really broad almost covering the entire rose nail and by golly it worked!!! I've been wanting to try the pretzel stick method but haven't been brave enough yet!
Amy
If I upload this right here are the pics of the nail I'm talking about. They are made by Magic Line. Funny I never looked at who made them until today.
The 1st pic is where you finger goes~ The 2nd is both sides of the nail. Jscakes... I'll send you one!
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