Ok, I keep trying to get my buttercream the right consistency for roses, I've had everything from Play-Doh to slime. I can't seem to get it right. I was wondering which recipe would be the best to use so that my roses will have minimal cracking on the petals, the petal will stick together, and I won't break my hand trying to squeeze it out of the bag. My final cake for Wilton class 1 is this week and I now only have 3 days left to figure this out! HELP!!!!!!
Thanks!
make the wilton stiff icing, and add just a bit of corn syrup to it. the corn syrup will help the icing stay smooth, without thinning it out. that'll help keep away the torn edges on roses. the wilton stiff is the only icing i use when i make roses.
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