Stupid Flowers...a Bit Of A Vent
Decorating By Carrie211 Updated 18 Apr 2007 , 7:25pm by sarahnichole975
I made a ton of itty bitty little flowers to put on my friend's cake for her baby shower this weekend.
Left them out on the counter to dry.
36 hours later they are not dry. Not even close.
I just used the butterless BC recipe. Same as always, nothing different! I've never had problems with this before - but the one time I try to plan ahead, it doesn't work. Grrrrr!!!
I have only made fondant flowers ahead of time so I don't have any advice as to what could have gone wrong 
As far as I know, bc will never "dry". If it doesn't have butter it will crust but will never really dry. If you wanted something to dry hard so that you can place them on the cake later, you would have to use royal icing. I could be wrong, but that would be my suggestion.
HeatherMari
what about putting all of the flowers in the freezer and when they're frozen stick em' on the cake then when they thaw they'll go back to being soft.....but at least you won't have to worry about wrecking them when you transfer them on the cake! I personally prefer bc flowers on cakes or fondant....but I do NOT like royal icing (hard as a rock) flowers!!
Thanks for your advice!
I don't care for RI flowers - it's just my own personal preference - so I use BC.
If I use butter in my BC recipe, will the flowers dry hard then?
I had originally put some of them in the freezer, but then read on here that it's best to let them air dry. Because when they "thaw" they will lose their shape. So I pulled them right back out.
I do exactly what KHalstead mentioned. I make my buttercream flowers on a bit of parchment paper and slide them off into a plastic egg container with a tight fitting lid. Then I put them in the freezer until I need them. They are nice and hard when frozen, but you have to work quickly. I don't think it will make a difference but I usually use a half butter, half crisco buttercream.
The BC will not dry. But what you can do to them to transfer is freeze them. That usually works for me and everyone can enjoy them when they eat the cake.
I'm not sure what has happened, or what kind of flowers you made, but I use BC (w/out butter, just Crisco) for drop flowers. I make them ahead, on wax paper or parchment, and they usually dry over night. Has it been really humid or rainy? (I did have to put them in a small room w/ a space heater once, for an hour, to help them dry when we'd had a lot of rain.) HTH
I make my drop flowers or anything I need alot of on a cookies sheet, freeze them for about ten minutes and than put them in a container and back in the freezer. Just remember you might have to put a little BC on them if your BC on the cake has crusted already!
Yeah, I'm not sure what happened either. Like I said, I used to dry them all the time and have never had problems before. It's just weird. It hasn't been too rainy lately, and it's definitely not hot outside.
It's not a huge deal for this cake, they were quick to make, although there were a LOT of them. So I'll just be able to re-do them on the cake this Saturday when I bake and decorate.
But what a bummer! Ya know?
Not sure if this will effect you or not, but there was a post recently here on CC where people were saying that the new 0 trans fat Crisco doesn't "work" as the old Crisco. Not sure if you used crisco but if you did, then could it have been the new product?
This is a link to that forum regarding the new Crisco effecting the icing:
www.forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=225701&postdays=0&postorder=asc&&start=0
That's a good Idea! I just read the thread about the new crisco. Interested to see what other problems might come up as we use it! 
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