I posted in the other forum but wasnt getting a good response...somebody pleaseee help me..ive got a cake that is due in the morning..i did the BC flowers and they are dried...problem is when i go to put them on the cake they are breaking and then if it makes it to the cake i cant get it to stay put..it keeps sliding and if i press the flower onto the cake the flower breaks..i dont know what to do..please somebody help me..i gotta take this to work in the morning and cant be up all night making this cake..been working on it all day and still aint got it right...
Giving you a bump because I don't know what else to suggest
i dont know how much help this could be,,, are you trying to put them on the side of the cake? if you are I would say ditch that idea. BUT if you are trying to put them on top, hmmmm maybe try using the flower lifter thing or toothpicks and make sure you hold them over the cake. when you do get them on the cake, be ready with green icing to do alot of covering up with leaves and make vines or something to distract the eye.
sorry i can't be more of a help
mary
If the flowers are big, I would not put them on the side. If small drop flowers, you could pipe them straight to the cake, slightly tilted. I am sorry I have not much experience as well with buttercream flowers. HTH. Another solution is to make fondant cut out flowers (daisy, etc).
If the flowers have dried for a couple of days, they should be "touchable". If they've been drying just for a few hours, I use a simple butter knife to lift them from the tray they are sitting on to the cake.
I either pipe a big leaf or a mass of green icing on the cake where I'm going to put the flower. This acts as a glue to hold it in place. Notice on this cake - http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=750403 - the larger flowers are sitting on the ledge of the cake, while the smaller rosebuds are on the sides. The 2nd from the bottle rose that is on the side of the cake - notice how much green icing (leaves) is holding it in place.
The rosebuds were made in advance and are dried also, but as mentioned above, these are easy to make right on the cake (my daughter thinks I'm brilliant because I can make these right on the cake. I hate to burst her bubble, so I'll just let her keep thinking I'm great! 
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Hope this helps!
Debi I've asked everyone local to me to come teach me how to make BC roses..... You really aren't THAT far away.... will you come teach me the magic? Those roses are spectacular! And I'm amazed at how BIG the rosebuds are.... what tips did you use?? lol
You could try freezing them, then you have a short period of time to handle them before they start to thaw. I agree though, they are are difficult to do on the sides of cake.
I really prefer royal icing flowers because they are easier to handle.
Confession time! I used to always wonder how people made those really big roses. 
DUH! Big tips!! lmfao I knew the bigger the tip the bigger the flower trick but man I just can't make a BC rose to save my life lol
I have a much easier time handeling my bc roses when they are frozen. It dosen't take long in the freezer, and I find that they are more forgiving when I pick them up and move them (I am never happy with the first place I put them...ever!) Also, did you think about using toothpics through the rose? Might just add enough support, but if the cake is for tomorrow, you may want to hold off putting the roses on the side till the morning. Good luck.
i finally got this cake done..see other thread posted by me on this subject cake
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