Do you guys make traditional "Wilton" Roses (you know where you make the center with a round tip then come in with the rose tip etc) or do you just use the petal tip to make the center? Today (while having an edible image made) a lady making a cake came out to show me her roses and I was amazed...she showed me two different ways she does it but in both she only used the one tip (which looks so much easier). She also showed me a rose that she makes without making individual petals (I mean that she never stops the flow of icing if that makes sense).
I have also seen on this site, the instructions for making a rose on a stick...but I am not sure which way(s) are the easiest (I am beginning to think any flowers with rose in the name --ie rosebud or rose-- are just difficult for me!
I used to do it the Wilton Way, but now I just use the rose tip to do the whole thing, and actually they look better.
My Wilton instructor taught us to do it with the rose tip only. I think it is a lot easier that way.
I learned with using the rose tip only, then when I took wilton classes my roses looked worse than when I had started. So using the rose tip for the whole thing on the nail is my prefered way, I can do roses this way and get about 4 different looks. Then I use the stick method if I want more of a wild rose look (mine turn out this way on a stick)
I just suggest trying them all and seeing what is the most comfortable for you. Everyone is different
I just learned the Wilton Rose look at rose cake and I am not very good does any one have a link to an easier rose? May be it's just me or I just need to practice on....
i make roses allllll day long and i just do it with the rose tip in one, i havent done the wilton way it yearrs.
I'm kinda in the same boat... I learned the Wilton way and it's not working for me in any way!!! I never even thought about just using the rose tip, but will try that.
Daniellemakescakes- What rose tip do you use for the roses you make?
Thanks!
Cassandra
it can be done with any size rose tip. what i do is make sure you have a very stiff icing and build a mound with a stable and thick base and just apply even pressure as you pul up and you should have like a hershey kiss, but depending on the size of the rose, that will be the size of your hershey kiss. i know it probably doesnt sound right with my explaining it this way, haha, sorry. 
Ok- I'M LOST !!!
Daniellemakescakes- Are you saying you use the tip I think it's #10 to build up a mound then use the rose tip to go around it? If it is, that is the way we learned in our Wilton class... I thought you meant you can just make a rose in it's entirety using the rose tip only... I guess I just read it wrong! 
Thanks though!
Cass
i am talking about using the rose tip only, you dont need all those plain tip bags. you build a mound using the rose tip just like you would build a mound with the plain tip. hold your bag vertically over the rose tip and build up your strong base...its so hard over computer!!!! 
Daniellemakescakes- Thanks for trying I'm not a good visualizer, but once I see it I can pretty well catch on, I'm going to try anyway.. What has me stumped the most is trying to picture a mound being made out of the rose tip by itself... I think we need video forums on this site 
Let me ask you one last thing 
The rose tip is larger on one end than the other right... That is where I'm stumped... How do I build up a tip with that puppy...
Sorry to turn this thread into my not being able to understand something simple- everyone that has responded and to the author- hopefully we are all reading my dumbness and learning a thing or two
Cass
All this talk about BC roses! I hate them!! I can't make one to save my life. I really don't make cakes enought to warrant taking the Wilton course (or any course). But I would love to be able to make them. (Guess it's just one of those things I have to do before I die 
) I wish I could find someone in my area to come to my home (or go to their home) and show me how to make them. I am willing to pay for this! Help!
okay let me think this over....the rose tip (like one of the larger tips i use a lot #124) with your fat edge down pressed against your rose nail you will apply pressure and your icing will build up on your nail. you slowly pull up until you get the desired size mound. if you make a smaller mound, you will get less petals on your rose, because your mound doesnt have much height, and if your mound doesnt have height, your rose wont either.
this is all done with the rose tip.
i dont think you are dumb at all, i just wish i could SHOW you what i am talking about.
when you do this 'rose base' you want to make sure your bottom is thick and it gets more slender towards the tip of the base where you will start forming your rose.
hope this helps.
Danielle-
I'm going to make some tonight and post them tomorrow... This is BC Roses 101 I think that we all should- You too Cookieman!!
I think I have a better understanding now, atleast we will see. I will PM you tomorrow or attatch a pic to this thread if no one minds from the thread.... I'm very curious and anxious at the same time to see if I can achieve this masterpiece.
Cass
im glad! i really hope it works...just make your icing super stiff and remember the strong and thick base!!! or else your rose will flop over!
I think I'll try it tommorow. I was planning on making some roses anyway. We just learned the Wilton method but I love having options! 
Okay.....I have a question and I think this may have been discussed here when I first joined....who makes their roses the Wilton way as in counterclockwise? I always did mine clockwise, as in the nail going counter and my right hand clockwise. I see on the Wilton site it's the opposite way. I tried it and it felt weird and my roses came out okay but much smaller and compact.
i think it depends on the person, there is no wrong way to do a rose. its all a matter of preference...but...i do them clockwise....i think.
I teach my students to use one tip to make roses, tip #104 and flower nail #7...you dab the nail with icing and attach your wax paper square to the nail. Then you start in the center of the nail with the wide end of the tip facing down and the narrow end up,you start making the base in a twirling/wrapping motion with your icing, you do this till the base is about the size of a nickel. Then again with one a complete wrap forming the rose bud, then you start making your petals, three in the first row and five in the next and seven in the next if you want a full rose. Use steady pressure, bringing each petal up in a slight arch as you apply pressure and stopping pressure on the opposite side of the petal, release and stager the next petal with a slight overlap on the previous petal. Also when making roses you should always twirl the nail counter clockwise while pulling the petals out coming towards you.
http://www.wilton.com/decorating/basic/rose_video_56.cfm
Hi all,
Most of you probably know this on the Wilton site, but since there is asking, here it is again...
The link is to a video and I think if you watch it about a hundred times or so you get to making pretty good roses...from there youc an develop your own technique...I'm new to it so I'm still watching the vide lol...
Nice cake DanielleMakesCakes... saving that one for inspiration..
regards christa
Danielle-
Your roses are beautiful!!!!!.. I've tried several sinced I posted last and they- Don't look like yours
I guess I need to get closer to the 200 roses made before you get a good one....
I'm going to keep trying all the suggestions, you never know I might get lucky and get a few good ones....
Thanks everyone!
Cass
Do you guys make traditional "Wilton" Roses (you know where you make the center with a round tip then come in with the rose tip etc) or do you just use the petal tip to make the center? Today (while having an edible image made) a lady making a cake came out to show me her roses and I was amazed...she showed me two different ways she does it but in both she only used the one tip (which looks so much easier). She also showed me a rose that she makes without making individual petals (I mean that she never stops the flow of icing if that makes sense).
I have also seen on this site, the instructions for making a rose on a stick...but I am not sure which way(s) are the easiest (I am beginning to think any flowers with rose in the name --ie rosebud or rose-- are just difficult for me!
If I am feeling lazy I will only use the petal tip. I use it to create both the base and the petals. Otherwise I will use the round tip/coupler and the petal tip.
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