How Do I Keep My Rose From Looking Ruffly?
Decorating By fuzzykoala22 Updated 26 Jun 2006 , 7:12am by cakesbykitty
I was wondering what I was doing wrong... I've tried different frosting consistencies, even adding corn syrup because I thought it would help, but whenever I pipe my roses, the petal edges aren't smooth. People who have seen my roses tell me that the ruffle edge is pretty and makes the rose look more real, but I would like to try and get a smooth edge. I thought maybe my frosting was too stiff, but thinner icing doesn't seem to work any better. (See my photos for pictures of cakes with those roses) Any suggestions?
You know, my roses do that too! I've used different frostings including IMB and it all comes out that way! I just figured that's they way the must be.
I was having the same problem with my tip 104 and was told to open the narrow end of my rose tip a little bit. It really didn't help that much. The next time I was in the supply store I purchased another 104 tip. Well, they were completely different! The 2nd one was much wider (both ends) even though they both have the same number on them. They are both Wilton, too.
So, maybe try another 104 tip?
I just want them to look like the pictures in the Wilton book. At first I was CONVINCED that the small part of my tip had to have been clogged somehow, but that was just wishful thinking. I've been practicing all day... now my hand is tired from all the squeezing LOL.
Maybe it's your tip? Might also be a pressure control issue too. Try squeezing a little less. I took a brief glance at my photos and saw some of my older cakes had ruffled roses, but my newer ones are not. Also might be an air bubble issue too. At work, we use both shortening based BC and a whipped topping. Whippy roses come out very ruffled with broken edges, while the smoother the BC is, the better those tend to come out. At home, I use FBC and I never get ruffled edges. I also just noticed I never uploaded one of my cakes...will do that now. 
I've noticed that this problem is usually due to the tip. When I worked in a bakery, I knew which ones did this, and didn't use them. Usually, it was because little particles of sugar, etc. would get stuck in the narrow part of the tip. Try using a toothpick to scrape out the opening.
If only everything we did could look like they do in the wilton books. I try not to compare my cakes to the ones in books because right now they just don't. As far as your roses go try to apply a steady pressure that is key when piping anything. Lots of practice too. I'm still not that great at making the buttercream roses. Don't get down though I'm sure they will improve!
Thanks, I'm going to keep practicing tomorrow, and I'm going to Michael's to see if the #104 tips there look any bigger than mine. I know I'm not going to get the rose down right away; it'll take time to get the technique down. You're right about the pressure though. I think I'm squeezing too hard, lol. Tuesday is my final class in Course I, so I'm excited and hope to get my roses looking better by then.
When roses have those curly edges it usually means the icing consistency is too stiff. My Wilton instructor also said that if you take too long piping each petal it will do that too. Of course, when you are learning, you are trying to do it so carefully that you can't go fast!
When I've used IMBC I haven't had the same problem. Also, using the Wilton Decorator Icing seems to work too. But, who would want to use that on their cake? 
Inma
I think the thing that helps me the most is adding the corn syrup.
I have a feeling I'm going to feel like an idiot for asking this but what is IMBC and FBC. It has to be buttercream but sitting here right this moment I cannot think what they mean. Also what is meant by decorator icing that one wouldn't want to use on a cake? Man, you'd think I was new here or something. I hope this isn't how my whole day's gonna go.....!! LOL
I'm with you CarolAnn, could someone explain the IMBC and FBC.
The Wilton decorating icing is the all Crisco recipe. It's not as tasty without the butter but the consistency is easier to work with sometimes.
IMBC is Italian Meringue Buttercream. You make a meringue and then add a sugar syrup you've had on the stove until it reaches 248 to 250 º F and then beat on hight until the bowl feels cool to the touch. After that you beat in the butter. It´s the best, in my opinion, so silky and smooth. Not as sweet as the buttercream you make with powdered sugar.
As for FBC, I know that FBCT is Frozen Buttercream Transfer. There is an article here that explains how to do it. Basically, you use it to make a design. It´s like if you were painting with buttercream but all you see is the back of it. After you freeze it, you turn it over and voilà! you got it.
Hope this helps!
Inma
Sorry, I used FBC for French Buttercream. There's no syrup making involved, the sugar cooks the egg whites. Very tasty!
You can buy the decorator icing in tubs in most craft stores and probably some supermarkets. It's a stiffer consistency so you can make roses.
Sometimes my roses too get that ruffly look, and did some adjusting,,by buying a new tip,,making sure the icing is not toooo stiff,,,,,practice, practice, practice,,,,,applying the right squeeze pressure,,,etc......but sometimes too....depending on where you live and the heat and humidity,,,,my roses will sometimes start to melt and then they get that carnation type look.....
I also have used the "Victorian Rose Tip",,,you can find it in your Wilton Book, or online(I think)...this tip makes the edges look "rolled",,,sorta like a rose should look.......
By the way,,,,since your talking about abbreviations,,,,what is SMBC?? I've read alot of this and have no idea what type of icing this is......
Thanks...........
I'm going to ask this without checking out the recipe file first, I've got flowers to get potted. Ü Where do you find recipes for the Italian Meringue Buttercream and Swiss BC? I'd like to try them. Okay I should have known what the decorator icing was...duh. I almost always use the Wilton class buttercream with butter or vanilla flavoring for my cakes and I get rave reviews all the time. I'm willing to try something else, except fondant, but haven't seen a reason if everyone loves what I'm using. Point me to these two recipes and I'll check them out. Thanks!
I didn't take the time read all the other replies (i am sure there is TONS of GREAT advice) but i just wanted to real quick tell you this was happening to me too. i opened the small end of my tip 104 just a little and it helped a ton! good luck.
Thanks for all the advice ladies 
I went to Michael's and bought a new 104 tip. It looks so different from the one I had. Mine was pinched on the small end, almost to a point. The new tip had a bigger opening on both sides, and the difference in my roses was like night and day! I'm so glad, because I could not figure out what I was doing wrong. Turns out that most of it was the tip. I've still got work to do on them though... my new problem is that my base doesn't seem to want to stick to the waxed paper or foil square. When I pipe the petals I almost have to chase the base around. lol.
WOW! THOSE LOOK FANTASTIC!!!!!!!!!!!!!!!!!!!!! KEEP IT UP! BRAVO!!! 
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