Hi, I see so many of you with perfect roses! I just can't seem to get mine to turn out right. They either flop or have split edges. I'm assuming it's icing consistency. I'm wondering how I know if I have the right consistency? Is there a particular recipe that you really like for piping roses and other flowers?
Thanks for any suggestions, ideas or comments!!
~Kellster
roses are soooooooo much fun to make I use the wilton stiff icing recipie and the trick to mine is when i 1st started i would get pissed off b/c i couldn't get it right so i would squeeze the bag harder in frustration and i would get it right b/c initially i wasen't using the right amount of pressure and also your leaves will split . only in the book they look like they don't unless you use royal icing they won't split. buttercream will no matter how hard you try , its ok though b/c once you place it on thecake you add leaves and it will pretty up the cake. unless you are participating in a competition or something where everything has tobe prefect than don't worry about it . if you don;t have the wilton stiff icing recipie let me know ok>>>
GL 
with bc roses, my trick is to freeze the cone center on the rose nail before adding petals and then follow the petal angle (o' clock) directions when adding petals so they dont fall over. i have a much easier time making mini roses than big fat ones. i dont use super stiff consistency on the petals (well i start out stiff consistency and then with the heat from my hands it loosens up a bit) and i think that makes it a little easier too because the petals harden up on the frozen cone and stay in place.
I love my fluffy frosting recipe for roses. It can be a little floppy but not as bad as thin buttercream and I don't normally get the frayed edges. oh, and it's sooo much better on the hand...much easier to squeeze:| If you want the recipe, it's linked in my profile.
If your icing is too soft the petals will flop or your base will move around alot when piping the petals.
For the torn edges, your icing may be a good stiff, but just too dry. Alot of people think to add more water, but that will just soften the icing. Add about a tablespoon of crisco to each cup of icing, or about a teaspoon of piping gel to a cup of icing to make the icing more creamy with out thinning it down.
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