I have never used them on a cake because I don't like how hard they dry, but just found out that I can make roses much better with RI than BC.
Can anyone tell me if they will get softer sitting on BC?, or will they completely 'fall-apart'? Also, will they be fine sitting on a cake for a day?
Sorry, but just made over 100 roses today and want to be able to use them on my upcoming cakes!
I am sorry to bother you, but since you seem like a rose making pro, I thought I would ask for help!! I can't seem to make a rose look like it should, out of RI or BC!! The icing cracks on the edges and the "rose" looks like it went through a shredder. Do you have any tips on how to make roses out of frosting??? I'll take anything I can get!
Kristin
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