Several people suggested I might make some smaller roses for the sides of cakes such as the chocolate tiered cake I did. Umm.. This is probably obvious, but not to me.. How do you make smaller roses? I was taught to make them with the tip 104 and do petals of 3, 5, and 7 for each layer. Oh.. I think we used a different tip for the royal ones, but don't recall right now. Do you use a smaller tip to make smaller roses? If so, which one(s)? And do you use 3,5,7 or a different number of petals? Can you do it with just 3 and 5 to make a smaller one? I'm a little confused on something that is probably very easy.. Some help, please?
And if you have a cake picture of a cake you did which has different sizes of roses, I'd like to see it.. Feel free to post it here!
Thanks!
~AngelWendy
maybe they are talking rosebuds?? But I do remember my aunts roses...she made them different sizes.... some with 104 just "tighter" petals, and others with 101 102 and 103...they are all the same type as 104 just smaller....
I also use a smaller tip when needing smaller roses and larger tips when needing larger.
Quote by @%username% on %date%
%body%