Do You Make A Bunch Of Bc Or Royal Flowers In Advance?

Decorating By diz Updated 29 Aug 2006 , 7:33pm by JoAnnB

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diz Posted 28 Aug 2006 , 8:30pm
post #1 of 11

I was thinking with left over icing....

do you make the flowers (so freezing the buttercream) and keeping the royal in a dark, cool place, ahead of time to use up left over icing?

I hate throwing icing away but do not want to go into flower overload!!!!

10 replies
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malika Posted 28 Aug 2006 , 8:38pm
post #2 of 11

I had royal icing left over and I made a bunch of flowers. I think it would be a great idea to do a quick cake or even cupcakes and decorate with these.

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nenufares Posted 28 Aug 2006 , 8:46pm
post #3 of 11

With royal icing i make a lot of different flowers and keep them in candy boxes. I put those boxes in a bigger box and then into my cabinet.

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JoAnnB Posted 29 Aug 2006 , 3:37am
post #4 of 11

Royal drop flowers last nearly forever. I make them on sheets of waxed paper that fit into a small box, then stack the sheets. I pull them off to decorate cupcakes, cookies, etc.

Frozen buttercream flowers will take on freezer taste in a matter of days. Freeze the icing in a single bag to thaw and use later.

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lilie Posted 29 Aug 2006 , 3:46am
post #5 of 11

Bump on the royal icing flowers.
Somestimes buttercream flowers will last longer if you let them dry out for few days before putting them in the freezer, however, JoAnnB, your right about the freezer taste getting into the buttercream fast.

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Phoov Posted 29 Aug 2006 , 3:51am
post #6 of 11

I love to have a stockpile of Royal Icing flowers. You can throw together a cake in no time. I keep mine in egg cartons~ works great!

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cupcake Posted 29 Aug 2006 , 5:44am
post #7 of 11

I always keep royal icing flowers made up, they work great for adding last minute decorations when you need them. Since they last a long time you don't have to worry about tasting funky. I don't freeze my BC flowers, I make them ahead before I ice my cake. By the time I have my cakes done, the flowers are usually crusted enough for me to use.

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cakeatopia Posted 29 Aug 2006 , 2:41pm
post #8 of 11

I am glad someone else asked this question. I just made a bunch for a baptism on the 17th of Sept. I did not want to take a chance on not having enough or if I did not do them right. I ended up making waaay more than I think I need but thought I'd drop a bunch on cupcakes for the Fall Bizare.

Also, joAnnB, when I tried using wax paper, the flowers stuck to the tip and were a mess--granted this was the first time doing these. Do the flowers take longer to dry on t he wax paper? Yesterday I used parchment and they were dry w/in 2 hours.

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cakeladywalker Posted 29 Aug 2006 , 4:04pm
post #9 of 11

I make flowers & other accents with leftover frosting. I mainly use mine for clients to see. I've even set up a couple of cake dummies to display my work. icon_wink.gif

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DelightsByE Posted 29 Aug 2006 , 4:11pm
post #10 of 11
Quote:
Originally Posted by cakeladywalker

I make flowers & other accents with leftover frosting. I mainly use mine for clients to see. I've even set up a couple of cake dummies to display my work. icon_wink.gif





Me too - I always make them in white and keep them in a sealed plastic container which always travels with me in my cake kit. They are great just in case and cover up a multitude of boo-boos (like air bubbles in icing! icon_surprised.gif )

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JoAnnB Posted 29 Aug 2006 , 7:33pm
post #11 of 11

Caketopia, I got a tip from a Wilton instructor: put a dab of florist clay or museum glue on the nail. It will hold the waxed paper down.

Florist clay is a green sticky substance you can find in most craft stores.
Museum glue is the blue stuff that looks like clay but is also sticky.

However, if parchment works, use it. I did find when I did a bunch of pansies, that the flowers stuck to the parchment. I had to peel paper off of some of them. Waxed paper worked better for me.

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