I'm about to finish Wilton Course 2, and I can't do roses. Everytime I try the icing is too soft when it is buttercream and I creat the rose, but by the time I'm 1/2 way done with the 2nd row of petals it has gone from the right height to being like 1/2" tall and ALMOST melted.
I can't do this right and I really need some tips. I have the right technique the frosting is just getting in the way!
Rachel
It could also be your hands are too hot and melting the buttercream. What type of bag are you using? The disposable ones transfer heat from your hands to the buttercream really fast. The featherweight and parchment triangles slow that process a little bit. The advice for more confectioners sugar is a good tip too!
You and me both Rachel! My roses are disaster areas too. I made some yesterday for practice form Royal - they were either raggedy because they were toos stiff, or flopping because it was too soft - I'm about ready to give up! (((Hugs))), I feel your pain!
You might also want to refrigerate the bc in the piping bag for a few minutes before you try to pipe. Sometimes you have to try different techniques to get the right answer for you. Best of luck.
I made quite a few beautiful Royal Icing roses, though not with the Victorian Rose tip that is suggested in the Course 2 book. I made a few with that one but the tip is so small that it nearly ripped my hand right off. OW!
However, when I put on the 104 tip the roses just came. I'm still dealing with minor frosting issues, but at least I know now that my technique is spot on, it's just my icing tha tneeds the help.
Rachel
Quote by @%username% on %date%
%body%