Help!! Getting Flowers From Nail To Cake
Decorating By strawberry0121 Updated 5 Sep 2006 , 6:39pm by KlyKat
I just can't seem to get it!!! My flowers either get all stretched out or they flip over and make a HUGE mess! I am actually working at a grocery store bakery and am embarrassed that I can't do this! They don't use the wax paper method, they just use either a knofe or scissors to do it. Does anyone just pipe roses directly on the cake? Is this easier? HELP!!!
what I do I stick it in the freezer for about two minutes (more time can't hurt), then quickly pick it up to put on the cake. But I use buttercream, I'm sure it would work for royal icing. 
I do the scissors method. Only close the scissors halfway to pick it up, then when you are placing it on the cake completely close them and pull the scissors away. If that doesn't work maybe the kitchen is too hot and it's melting your roses. Try sticking them in the freezer like prettycake suggested.
I'm almost positive the kitchen is too hot, but there is nothing I can do about that! Maybe I will try freezing them.
What about piping direclty n the cake? Anyone successful with that?
Humm, I don't know how you would do that. You can pipe a half rose, or a rose bud, but how would you pipe a full open rose directly on a cake? I think your angle would be off. You could also be having a problem if you are not using hi-ratio shortening. Crisco and store brands just don't hold up like hi-ratio. Another idea is to add meringue powder to your icing to make it more stable.
If you have a cake supply store in your area, there is a special tool just for this purpose. It slides on the end of your finger and comes out to two long points. (It makes me think of those silver things that steel guitar players put on thier finger). Anyway, this little tool is the only thing I've ever used to lift my roses. I can't imagine doing it any other way.
I used to work in a grocery store bakery, too, so I know exactly what you are talking about. I found that the best way for me to do it was to keep my scissors with the blades in a bowl or container of water. Handles out, ends of the blades in. The water will be room temp. You might find hot water better for you, just remember the rose will slip off easier. Then, after making your roses--I used to stiffen the icing for roses a bit--just pick the scissors up and shake them off a bit, pick your rose up, but don't close scissors all the way. Maybe half, It really depends on the size of your rose. You want to support it about 1/3 way in on both sides. Then, place rose where wanted, and sort of push scissors in and close. Pull away. Sometimes, I would put a blob of icing before putting the rose on to help angle the rose and help seal the cake for sure. Just put scissors back in water. Wipe off as needed. Gosh, Hope that made sense. HTH PM me if you have questions.
Donna
KZOOT- What did you use to stiffen the icing? Powdered sugar? The frosting comes in 5 gallon buckets.
Usually powder sugar or even cornstratch will thicken up icing.
In my classes I teach my students when using the flower lifters (little white scissors from Wilton) they close them half way, as mentioned above, to move the rose. When the rose is on the cake they close the scissors, and place the pointed end of their flower nail where the scissors meets the rose before pulling away. This helps hold the rose in place when you pull the scissors out from under it.
If I were to try that, my sloppy icing would just stick to everything and make a bigger mess! I really think that it has a lot to do with the consistancy. I will see about getting some powdered sugar to thicken it for flowers. Thanks!
Wow! I have that wilton flower lifter. I didn't know you are supposed to CLOSE them to get the flower off. I was opening them and failed and never used them again! I just freeze my flowers too!
I used to work in a grocery store bakery, too, so I know exactly what you are talking about. I found that the best way for me to do it was to keep my scissors with the blades in a bowl or container of water. Handles out, ends of the blades in. The water will be room temp. You might find hot water better for you, just remember the rose will slip off easier. Then, after making your roses--I used to stiffen the icing for roses a bit--just pick the scissors up and shake them off a bit, pick your rose up, but don't close scissors all the way. Maybe half, It really depends on the size of your rose. You want to support it about 1/3 way in on both sides. Then, place rose where wanted, and sort of push scissors in and close. Pull away. Sometimes, I would put a blob of icing before putting the rose on to help angle the rose and help seal the cake for sure. Just put scissors back in water. Wipe off as needed. Gosh, Hope that made sense. HTH PM me if you have questions.
Donna
This is a very good explination of the way I do it also.
I only have one additional comment to make. When the rose is on the Nail, Slide the sissors under it (don't close all the way.. Just so it catches the base of the flower) Then Twist your nail out from under it while lifting the sissors up. This will help the icing on the botoom "twirl" off and you won't get so much suction as if you were just pulling the rose up with the sissors.
Hope this helps.
Leily
p.s. closing the sissors after you have pushed them in the cake just a touch is definitely the easiest way to get the sissors out. However I have found that Friskars sissors (the smalles ones) that you usually find in the quilting area of a store seem to be the easiest/quickest... the wilton sissors I seem to have a problem with them sticking sometimes.
This is a trick that my Wilton I instructor did for everyone in my class. I make roses all the time on a flower nail and I don't even own those little flower scissors and this works great.
My instructor put a little glob of "Floral Fix" (that green sticky putty stuff used in flower arranging) on the middle of our nail. Then she had us make a batch of waxed paper squares (just large enough to cover the top of the nail). You put that on the Floral fix, which is just tacky enough to hold it while you make your flower, but when you gently pull the waxed paper off, it will release just fine. When you are done, just stick a piece of plastic (saran wrap or a piece of plastic baggie) over the Floral fix.
I just put my flowers, each on their own waxed paper square, on a cookie sheet or in a sealed container in the freezer until I'm ready to use them. Once frozen, you can handle them just enough to pull of the waxed paper and place them on the cake.
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What about piping direclty n the cake? Anyone successful with that?[/quote]
I've never piped directly onto a cake, but I do pipe directly onto cupcakes. Don't worry you will get it. If I can do it anyone can. And like you,I had to learn in front of a store full of people. 
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