Roses! Is It My Icing Or Technique?
Decorating By Dizzymaiden Updated 10 Oct 2006 , 7:49pm by doescakestoo
No matter what I do my roses don't stand out. They kind of blob and spread. I think it's my icing but I use the standard royal?? Any thoughts?
...just making this quick..at work 
When we were making flowers in Wilton Course II, our RI was much thicker/stiffer than what I ever expected it to be...or what I was using before.
Make sure the icing is very very stiff and what I do is wait for the "core" of the rose to be set for quite a while before I do the roses...I make all the cores first and by the time I have done 20, I can go to the first one and start making the petals.
I hope this helps! I can only say what worked for me and I am a beginner but my roses have turned out well this way..blue cake with white roses in my gallery is an example of my best roses in RI.
Good luck!! 
Make sure the icing is very very stiff and what I do is wait for the "core" of the rose to be set for quite a while before I do the roses...I make all the cores first and by the time I have done 20, I can go to the first one and start making the petals.
Great idea! So stressed out I could not think! I have to have 30 roses/flowers for tommorrows class. I can't wait to go home and try again.
For a orange basket, do you think light orange and yellow flowers would look good?
relax..this is supposed to be fun 
..you sound like me..hahaha
for an orange basket, either would look good ..why don't you make a few different colours in that range and some cream/white ones too..
Whatever you choose will look fine...sometimes I choose a colour or theme and it is not what I expected ..at first I would be horrified but then I thought to myself, good learning experience..now I know better what looks good together and what doesn't..
Still learning that
Sounds like you are taking classes..good luck and remember this is FUN!!!!
Jane from Ottawa
...I had better get working or I won't be earning my paycheck..at least from this job 
Still a newbie myself, can't even get lessons until Jan.
But, I like to goof around.
I tried making RI roses on stick pretzels the other day with great success. (I think they were good anyway. Don't have anyone to show them to who know's)
I used it real stiff. I put it on the end of the pretzel. Then I pushed it off with a square of wax paper to dry.
I did this while watching TV and now have a bunch of yellow roses of all sizes.
I had the same problem until I tried thickening my icing andit turns out that I thickened it too much and it just cracked but now I have it just about perfect. . .My favorite color to do roses is bright orange and bright green! 
I know where you are coming from. A couple of weeks ago I started making roses for a rose cascade wedding cake (in my profile now).
I had not made roses in so long I had totally forgotten two very importatant things.....a little piping gel added to very VERY stiff icing. By the third night trying( and 100 roses later), I finally got it right, but my hand was killing me. Then I remembered, that's right I remember that pain. lol
All I can say is, "Keep trying til it hurts". Good luck.
a little added to very VERY stiff icing. By the third night trying( and 100 roses later), I finally got it right, but my hand was killing me. Then I remembered, that's right I remember that pain. lol
All I can say is, "Keep trying til it hurts". Good luck.
adding piping gel..no wonder my hand hurts. i just added more liquid which is why I am getting blobs instead of petals. Thanks.
Piping gel isn't going to address her problem. Her royal is not stiff enough. She needs to run that mixer for 7 to 10 minutes. If not, the frosting will just collapse and sink.
Piping gel isn't going to address her problem. Her royal is not stiff enough. She needs to run that mixer for 7 to 10 minutes. If not, the frosting will just collapse and sink.
Cakelady232 is right if this is a mistake you are making by not mixing long enough. But, if your problem is too soft of a consistency then stiffen-up with more 10X sugar. I only use a little piping gel so the stiff icing doesn't crack like JackSkellington11
says happens.
You can add 1 TBLSP of corn starch to the RI it will help stiffen it up if you did mix it for 7 - 10 min, sometimes after it has set it can soften up alot. HTH
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