I just made some roses and they came out fine, but my buttercream was a little thinner than it should have been. The roses are still holding their shape, but are a little soft. I was thinking about freezing them to help them firm up, but am concerned they will "flop" a little once they thaw. Would I be better off leaving them on the counter to dry? About how long will it take for them to dry? I need them for my grandmother's 89th birthday cake for tomorrow. Thanks for the help!
When I made the first few roses, the frosting seemed the right consistency so I didn't think it needed any more powdered sugar. After making several, that's when I noticed it was a little soft. When I say they are soft, I don't mean really soft, just a little softer than I would like. The roses are holding their shape. I just wanted to firm them up a bit before putting them on the cake.
Thanks!
If you put them in the freezer they will harden enough that you can get them on the cake, but as soon as they defrost they will be just as soft as when you made them, so if they are going to droop from being too "thin" the freezing is only temp. fix.
let them sit at room temp for a little while or even pop them in the fridge......I think I know what you mean......I experience this every time.......seems good til I get to the second or third row of petals and it starts flopping side to side......its fine let them firm up a little and you won't have to be so careful during the transfer!!! I did this with IMBC which I discovered is incredibly soft!!!! popped em' in the fridge for 20 min. or so and they were very easy to transfer !
Sometimes my icing will do that and I think it's the heat from my hands that warms the decorating bag... I pop the bag in the fridge or freezer for just a couple of minutes and it hardens the icing back to the consistency needed for the roses to hold their shape better ... this was a tip a lady gave us in one of our leisure learning classes I took at the local university .. hope this helps 
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