How To You Get Bc Completely Smooth (Without Air Bubbles)?
Decorating By hktaitai Updated 26 Aug 2006 , 3:28pm by sdanczak
I am trying to perfect my BC roses, but I always have some frayed edges to my petals. My Course 1 teacher said that I have small air pockets/bubbles in my BC. I cannot seem to make my BC without these air bubbles/pockets. I think I"m doing everything right technically (i.e. mixing on the lowest speed, etc).
Any advice?
The frayed edges on the roses are from too dry of icing..however I like the look as the roses look more real....In my opinion I don't see how the fraying of the edges is caused by air pockets.Add a bit more liquid to your icing next time you do it.
I think is not the speed, the problem is overmixing.
Stop as soon as you see that the icing is coming togethe. Sometimes I even finish mixing with a wood spoon. Also make your icing ahead of time and it will help to let hose air bubles to disapear.
If you are having problems with your rose, probably is your tip. I had the same problems and it was not my technique, it was not my icing, it was just my 104 tip.
A normal 104 tip has the narrow side "round". I fyou look at your tip close and if you see that instead of a round smooth ending, it has like a sharp indentation, then you'll know it is your tip.
What I did was, go back to michales and check every single tip they had and voila.......... found me one with a round ending! No more problems.
This was a tip that my wilton teacher told me.
WOW i have this issue too. Thanks for the tips 
Aslo my teacher told me that I was not using CH powder sugar I was using the store brand and I guess it is not processed fine enough. This helped out but I am checking all my tips.
Wow!! This is great info! Thanks for passing that along, I experience the same troubles.
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