Okay ladies so please don't laugh at that. I just re-read what I named my topic but I can't think of anything else right now okay!!! 
How stiff (ahem) 
does butter cream and royal icing have to be to make a perfect rose. I'm talking petals that aren't ragged at the edges no matter how many times I "open" up the narrow end of my rose tube. Plus, I want to know the consistency for the icing to keep my petals from melding into one another. I've had my icing, both kinds, so stiff before that my icing comes out from the coupler's seam on the bag!!!! 
Okay, now that ya'll are done laughing can you please give me some insight because I have seen some gorgeous royal and bc roses on here as of late and I have a cake for the 18th that's going to have red roses on it!!!
Thanks so much!!!! 
Amy
What recipe are you using?
To help it be stiff enough but not have ragged edges, if you add a little extra fat or some piping gel to the stiff icing it will help make it more creamy with out thinning it down.
I haven't used that recipe, but maybe someone else can help you with it.
With the Royal Icing, you just have to play with it to get it to a thickness that works for you. If it is too thin you can add corn starch to it.
I have seen a site that sells premade gumpaste and royal flowers where the royal roses are so smooth! Someone on here, someone new and I don't remember who has posted royal roses like that and I want mine to look like that. I'll just have to play around with consistency I guess!
What is the best way to make a rose? The Wilton way on a rose nail with a cone or a pretzel stick or any other method!!!!!
Amy
We are terrible!!! 
My DH is out on the boat right now!! 
Since the weather once again is pooey today, I think I just might give the ol' royal icing a whirl and practice!! I can also practice my Lambeth method while I've got the royal made as well!
Amy
Quote by @%username% on %date%
%body%