I have a cake that I am baking for next weekend. I did a mock of it, and everything looks good except my buttercream daisies. When I would do the petals for the daisies, they would all clump up in the middle and the petals just didn't look like petals- any suggestions? Thanks!
If you stop squeezing the icing before you get to the middle of the icing. You should not clump as much. HTH
Hmm. I didn't know you could make daisies out of buttercream. Do you make them directly on the cake?
Ive only made them out of royal, but I did decide that I liked doing the daisies the "wrong" way, but flipping the tip so the fat end is on top. The petals com out thinner that way and dont overlap as much. If you look in my gallery the baby shower cake near the bottom is done the "right" way and the blue baptism cake is done the wrong way. I just decided I liked the look of the thinner petals and they were easier to make. I would think doing them out of BC would be difficult BTW.
Yes you can make them on the cake in BC. I use the cake turn table as the nail.
I learned in a class that I took, to do them in buttercream on a cookiesheet lined with parchment paper. You make the dasies so the petals in the middle are all touching, put the yellow dot on and put them in the freezer. Make extra cause some of them will break. But you can pick them up when they are frozen. I have a pic in my pics of a purple cake with dasies. They were all made and frozen.
Those are cute. What tip did you use for those?
I also make them the "wrong way". i havent done them in bc but i'm sure they can be done with no problem.
I'm assuming you're trying for Gerber Daisies. I've actually never used a rose tip for them. If you use a larger writing tip, say a 6 or larger (depending on now big you want them) and do more petals. Squeeze the petals the same way you would do a "flower power" flower. squeeze and drag. obviously practice it a few times..but it should work.
Isn,t it breaking the Cake law to use the tip the wrong way. I heard you
get 30 days baking no cakes. 
Isn,t it breaking the Cake law to use the tip the wrong way. I heard you
get 30 days baking no cakes.
LOL Too Funny
I use the 104 tip the same way I learned to do royal ones in the Wilton class. I let them dry then carefully use the lifter scissors. Emphasis on the CAREFULLY part! I have a cake in my photos that has black-eyed susans on it, which is essentially a daisy.
Daisies can be done either way. The UK way is backwards to US 
I use Wiltons Snow White recipe (http://www.wilton.com/recipes/recipesandprojects/icing/snow.cfm) And let the icing air dry. Still BC but with out the breakage with other icings that you either air dry or freeze. 
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