I have been playing around with making buttercream roeses but not alot of luck you can even look at my photos and see that.lol My roses seem to be very flat and I want them to be Big & Fluffy(like the store's).
What size tip do you use for a BIG Rose?
Thanks,
stacy
I also use the tip 104. However, after learing a trick from here I have found a much easier way to make roses. I use an unwrapped Hershey kiss as the center for my rose, put a dab of icing on the tip of the kiss to cover the chocolate color and then start the petals as usual. It's really helped me!
I'm not sure; I looked at your roses and it looks like you have the right tip & technique to me, but maybe your icing is too thin/soft. It's like the roses have melted onto themselves instead of standing up tall.
I always save some icing out when it's still a little stiff to use for the roses. Then I thin out the icing I need to actually ice the cake with.
A friend just told me a new way to make roses. She pierces a square of parchment on the pointy end of a flower nail, then makes the rose right on the pointy end instead of the flat part, then not needing a center core of frosting to start. Then, she lifts the parchment up with the nail between her two fingers and places the rose on a sheet...making her 40 flowers or whatever is needed...then puts the whole tray in the freezer. Once frozen, the flowers pop off the parchment easily and she puts them on the cake. I'd like to try it!
A meringue buttercream recipe might give you more stiffness if you don't like the taste of shortening or more powdered sugar. (I'm new here and having trouble with roses too, so take with a grain of salt and a drop of sugar!)
Cheryl
Crazy Cakes
Thank You All Very Much for all of your advice.It really helps.Thanks
I think that I do need stiffer icing.
Thanks,
Stacy
Two things jump out to me. You need a stiffer icing for sure, and your base might not be tall enough. The base for you flower needs to be 1.5 times the size of your tip width. So if your petal tip pipes a 1" wide ribbon of icing.. your base for the rose needs to be 1.5 inches tall. HTH's a bit. Your technique looks fine.. just your icing isn't stif enough and your petals fall on eachother.
I would also say to make the icing stiffer and make the base taller. Usually when I pipe first petal (ribbon-type thingy) that goes around the top of the base, I continue piping the ribbon all the way around the whole base. This seems to add support as well as make the rose a bit larger in width.
crazycakes2007 ~ that's an interesting concept. I wonder if the parchment tries to move as she pipes the petals or maybe she puts BC on the nail tip to keep the parchment still??
Lots of people have problems with the way their roses look and a lot of them I've talked to prefer the Wilton canned icing for their roses. It seems to make them smoother and prettier. And you can use it right out of the can to make roses. It's stiff enough.
I don't use the flower nail anymore...I use a small round stick (like an orange stick or skewer) and make my roses that way. But, I do like the idea of putting a square on the stick, then lifting off the rose with the square. I generally also freeze my roses and then put them in a airtight container when they are frozen. They are ready to use.
I use a wooden dowel to make my roses. I have found that they stand higher ans have a "fluffier" look. Personally I think the roses on a flower nail are too flat. ALTHOUGH, that could be because I have never managed to master the technique too. 
It does look like you icing needs to be a little stiffer. I will add about 1 TBSP of meringue powder to my icing when I want to make roses. I've found that helps them stand up a little better and come out smoother.
HTH
Janeil
All this great talk, learning and advice came from your willingness to take a picture of something less than perfect. I REALLY appreciate that... Thanks!
I use a wooden dowel to make my roses. I have found that they stand higher ans have a "fluffier" look. Personally I think the roses on a flower nail are too flat. ALTHOUGH, that could be because I have never managed to master the technique too.
It does look like you icing needs to be a little stiffer. I will add about 1 TBSP of to my icing when I want to make roses. I've found that helps them stand up a little better and come out smoother.
HTH
Janeil
Is the stick method you mention the same one explained in the article/tutorial by ntertayneme posted on this site? I haven't tried it yet but your roses are beautiful midgit1205!
OMG!!! yellowbutterfly, I AM SOOOO Sorry I haven't responded sooner. Darn yard work!!! Gets in the way of my CC addiction.
In answer to your question, yes that is the same method I use for my roses. I was actually taught how to do that during my Wilton I course. I had a great instructor who was willing to give other options to those of us who were difficult!! Hee Hee
Thanks for the compliment on my roses too. I really appreciate that!!
Janeil
That's ok, it's been a few days, I forgot all about it! Thanks for the info, happy baking!
Ok I just started my roses like a few weeks ago and i couldnt get them right until i watched this video...when i watched it the first rose i made afterwards came out perfect..i have had alot of people compliment my roses..heres the video...
http://www.cliksecrets.com/s1.htm
Quote by @%username% on %date%
%body%