so it's not 12:31am, i have to deliver a wedding cake tomorrow morning at 10:30am. it's a three tiered cake out of the Wilton Tiered Cakes book. basically BC icing, covered in sugar sparkles, w/fondant rosettes. however, the bride didn't want fondant, instead she wants BC roses in red around the base of each tier. anyway i've been working on this cake all day, have had it iced and "sparkled" since this afternoon. but my BC roses are just MUSH!!!! i do roses, a lot and feel confident in my rose ability. i had to use a lot of americolor super red to get the color and know it affects the icing, i've dealt with that before. well i put the icing in the fridge to stiffen made a few roses and started putting them on the bottom tier, after like a minute they all just turned into an ugly ball of goo. so, i'm thinking of just getting real roses in the morning to add to the base of each tier. i can't call the bride now. this is only a reception since she eloped and she just ordered the cake last week. the only reason she wanted BC roses was because they really like cake and icing and wanted a lot of icing. what would you do???? i really need to get to bed, i'm exhausted. please help!!!!!!!!!!
this is probably to late for you, but could you add some sugar to the icing to stiffen it up? You may need a little more color, but it may help. Or you could freeze the roses and put them on when you get to the venue and set up? Hopefully things will be better in the morning.
This may be too late, but after my first wedding cake and hating trying to deal with droppy buttercream roses, I started making all of my flowers with the airdried buttercream recipe on this site. Easy to make, and while the flowers dry hard so you can handle and store them, they soften up when put on the cake, so they are edible.
For future reference I would recommend NOT putting roses in the freezer to firm. Anything frozen will melt when removed from the freezer, and it sounds like that's what happened to you. Let them air dry. I made some the other day and within 2-3 hours, I could pick them up with my fingers. The next morning, I could have someone throw me one from across the room. They are hard enough to work with, but still soft enough when cut and served.
well i tried everything, my problem was that the icing was too gooey and runny to even make a nice looking rose to let air dry. i hate red!!!!! i delivered the cake, finished putting it together and the bride seemed really happy (i hope it wasnt just a fake happy). i'm so glad that's over. thanks for all the tips.
I see nothing to criticize but wanted to say I think it's pretty and I hope someday I can make a cake to look as good as yours. I hope your customer was satisfied. In the end I think roses did the trick and you probably learned a few things along the way. From keeping up with this post I know I sure did. Thanks for letting us see the photo. 
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