I just got an order for a cake with LOTS of roses. They want them all to be buttercream. I was wondering if there is any way I can make them ahead and then just add them to the cake when I'm ready for them. I know I can do this if I make them out of royal icing, but I don't know if there's a way to do them ahead if they're buttercream. Can anyone offer advice?
I make my buttercream roses as much as two weeks ahead of time and freeze them. I make sure that they are sealed well so as to not pick up any other smells from the freezer. They are really easy to work with immediately out of the freezer. Just be aware that they warm up VERY quickly and when that happens they can be difficult to work with. If I go a bit too slow, I'll have to put mine back in the freezer for about 15 minutes and let them firm up again. I have about 3 dozen roses in my freezer right now. They really come in handy. Hope this helps.....
Thank you so much Butternut! Yes, that is a very BIG help to me. I had really wondered about that, but just wasn't sure if that was possible. Thanks again!
Ellie
If you don't use milk or butter in your icing you can make the roses and let them air dry. You can store them in a plastic container until you are ready to use them.
Yes I have made BC roses ahead of time in the freezer. I also use a decorators frosting that uses just white shortening & the roses come out great with no freezing. Helen
I have made buttercream roses ahead & let them dry. I kept them in a sealed container. I had some trouble with the petals breaking when applying them to the cake--is it a matter of technique?
I've made BC roses up to 2 weeks in advance and air dried them. Just put a piece of wax paper on your nail so they have something to sit on. For those I use an all shortening recipe - I don't know if that makes a difference. I stored them in a shirt box with hole poked in the top, once they were dry, to keep air in there. Once they are dried, they are so easy to pick up with your fingers. I've also put them in the freezer too. I haven't froze them for that long, but just for a few hours. I find that you can only pull a few out at a time of the freezer since they tend to defrost fast. Just my experience.
I add a bit of meringue powder to my buttercream and then air dry my roses for a few days before using them. So easy to be able to just pick them up and place them wherever you want and even move them around.
Plus since the bottoms are hard too you can see which way they are going to lean before you place them on the cake too.
I freeze my roses and flowers all the time with no problems.
Thank you everyone for your help. I feel much better about this wedding cake coming up. I just feared the time factor because of the roses, they'll be more than I've ever done at once. I think I'll try that aired dried buttercream recipe and make a few up just to see how they do air drying and stick a few in the freezer and see how they do. Again, thanks everyone for your help, ya'll are all just GREAT here, I'm so happy I found this site.
Be Blessed!
Ellie
IMO, the air dried roses are a little crunchy on the outside, but in the center are still soft
I've also done it for daisies, apple blossoms, pansies - flowers like that.
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