I have a wedding cake to do by Saturday, August 5th and I was wandering if anyone could tell me where to order roses for the cake. I have tried to make them with buttercream icing and that was a flop and then I tried the royal icing and it just crumbles. Could some PLEASE help me.
try:
www.discountsugarflowers.com. They have everything!
And keep practicing the roses....I have trouble with royal icing myself sometimes. Was the buttercream too soft? I can only do about a dozen at a time and then have to refrigerate the frosting bag for a few minutes.
ok, I am going to try again tonight to make these roses and just not depend on the roses being onn time......what is the easiest icing to use to make them so it is not too soft or doesn't crumble........right now it is just very hot and not raining, the meringue powder just crumbled.......thank you everyone
Roses on hersehy kisses? please explain I have not heard that one before. TIA MC
Roses on hersehy kisses? please explain I have not heard that one before. TIA MC
oh man, it is soooo much easier! take a hershey kiss and put it on your nail, on wax paper, like you usually do. Start your first petals on the top of the point, hiding it under the petals and then work your way down, just like you would any rose. Your base is much more solid, you have a beautiful roses that stand up and when the rose is eaten, they get a nice surprise!!
The hershey's kiss is used as the center base (instead of mound of icing) for the flower. The petals are piped directly onto the kiss. I've had the worst trouble with making roses, especially the center part. It kept flopping anytime I would start piping on the petals. Anyway, I tried a kiss a few weeks ago and I finally made a decent rose.
so give me the recipe you use, so I can try and do it right.......please
I read somewhere to do the BC roses, don't use butter, use all shortening
I just use the recipe on the top of the can for meringue powder.
Sure you can do it in all shortening...and freeze the roses till you ready to decorate. I just fine Royal icing so much easier!
This sounds so easy I will try it....and sounds yummy...what a wonderful suprise for the person that eats the roses...Thanks MC
ok, I am new at this so what is the difference, is it just that the royal icing is harder and hold up better or what...........why did mine crumble the other night when I tried the meringue powder............now if I get it with the royal icing what do I need t odo with my roses until Friday night/ Saturday morning..........I hope I am not sounding really stupid, but you have really enocouraged me to try and make them.....thank you
I love the idea of the hershey's kiss.
Have you tried to make them with marzipan?
If all fails Fresh roses would be just lovely.
Good Luck!!!!
Just use the all crisco icing & you will be fine.
You might want to try making chocolate roses. (or white choc). There are recipes and how-to's available online. They don't require any tools except your hands and maybe a plastic spoon.
Let me know if it is something that interests you and I can give further details.
I've never tried using the Hershey kiss as a base for my roses but t sounds like a great idea. What I do is make my rose bases out of my buttercream and then place them in the refrigerator for about 15 minutes. (I use the flower nail and place the nail in styrofoam) When the base has hardened a little, I then take one base out at a time and make my rose and then place back into the refrigerator. Once I am through with all of my roses I place them all in a large pan, cover very well and freeze until ready to use. They will last in the freezer for several weeks.
Hi, we use 'petal paste' over here, UK, made with icing sugar, gelatine and glocose syrup, and then use cutters to make the petals which are 'glued' onto a central bud with egg white. It makes very delicate roses (and all flowers) Good Luck. Patriciann 
leta: the problem is that the roses are going to be pink, but I would like the details.....thanks
You could use pink candy melts, or you could color white chocolate with pink CANDY color (not wilton or americolor). Or you could do white candy melts and then brush on pink powder color or petal dust. I think you would need to experiment with color because some of the pinks are so garish. Also, you would need to mix it up and let it set overnight before you start.
Here are some instructions:
http://whatscookingamerica.net/Candy/ChocolateRoses.htm
http://www.pastrychef.com/htmlpages/recipes/rose.html
Here is a recipe to use if you are using candy melts:
http://www.cakecentral.com/cake_recipe-1985-0-Candy-Clay-for-Modeling--3D-Figures.html
Let us know how it comes out no matter what roses you end up using!
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