sorry I'm not much help - here's another *bump*
http://www.wilton.com/decorating/basic/rosebud.cfm
maybe this will help???
I can not get them either!!! But hopefully someone can help us all! lol
I am also rosebud challenged!!! I purchased the cakegenie videos and it looked so easy....... until I tried it!!!! 
Funny you said that!! I purchased them too!!
From lucks!!!
It was alot cheeper than sitting for hours and hours with no results!!! 
OH! don't get me started on roses!! I have not tried again since my class. the instructor flew past them and I was left with a dumb look on my face 
When I took cake decorating some 45 years ago..that's right I am oldddddddddddddd....
any way I just could not get the hang of it until I stood BEHIND the instructor.What a diffrence!The frosting needs to be just the right consistency or they just will not break right.I still sift the sugar 3-4 times and beat it for a long time.She was a stickler for beating that frosting.As,for molding..pull up a good clay site or get a book.They take you step-by-step.
ok, I get the frosting part but how do you get it to look like a flower?????
Rose or rosebud???
OK, I had a huge problem with buds but finally got it for my cross cake this week. I don't know if this will help, but here goes...
When my instructor explained it there were two key points she kept repeating. The first one is that you make the first bit of frosting look kinda like a mouses ear. You do this by letting the frosting build and curl on its own like making the center of a sweet pea. The next step is to be sure that the whole tip of your 104 is touching the end of the first "ear". When you do that, once you start to squeeze, the second piece "catches" the first one and curls it further. For the second part, you don't really move the bag/tip either, you let it start and finish pretty much in the middle, it just curls on its own and curls the first point on its own as well. It took me a LOT of practices to get it right and even then, I made probably 20-30 buds and only used the best of them, and there were maybe 10 of them good enough. I assume with more practice it will get better. I am sorry if this seems confusing at all. LOL. Hope it helps.
Stiff frosting. The base petal is made with the back of the bag at 4:30 for right hand, 7:30 for left hand, the tip 104 is held wide end touching the surface and the narrow end up and pointing at 1:30 position. This is important, for years my buds looked like blobs the angle keeps the petals flat. Now, squeeze and slide the tip forward 1/4 of an inch and slide straight back down. For the bud squeeze a small amount of icing out of the tip and stick this inside the petal about half way down. The icing must attach to the petal, as you squeeze, hold your hand still, the icing will cuve and roll on its own. Bring it over and touch the surface on the right side of the bud and stop squeezing and pull straight down. Rose buds.
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