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Decorating By pinknlee Updated 5 Nov 2006 , 6:46pm by sillychick

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pinknlee Posted 4 Nov 2006 , 4:51pm
post #1 of 9

I have made twenty five roses for a wedding cake. I used a crusting buttercream recipe. Crisco/ butter powdered sugar. I added more powered sugar to make it stiffer and some meringue powder. The flowers have been out all night and have not crusted!!!! HELP, what do I do? Do I have to start over? Will the weather effect it, it is raining pretty hard?

8 replies
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jsmith Posted 4 Nov 2006 , 4:55pm
post #2 of 9

You could put them in the freezer. But you have to work kind of quick because it doesn't take long for them to thaw out.

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moejoe Posted 4 Nov 2006 , 4:56pm
post #3 of 9

Sometimes I put mine in the frig.

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pinknlee Posted 4 Nov 2006 , 5:11pm
post #4 of 9

Won't they melt when they defrost?

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moejoe Posted 4 Nov 2006 , 5:20pm
post #5 of 9

mine never melted after I took them out. try one and see what happens.

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JoanneK Posted 4 Nov 2006 , 5:26pm
post #6 of 9

Can I ask why you need them to crust over? Can't you still just place them on the cake even though they are soft?

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shaloop Posted 4 Nov 2006 , 5:35pm
post #7 of 9

Buttercream doesn't get "Hard". I think you may be thinking of royal icing. It gets hard when it dries.

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pinknlee Posted 5 Nov 2006 , 6:36pm
post #8 of 9

Ijust needed it to crust so I could get it off the wax paper. I think I got it to work. Thanks for all the suggetions.

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sillychick Posted 5 Nov 2006 , 6:46pm
post #9 of 9

I do roses in BC that doesn't crust and use scissors to get them off the wax paper. Just snip them closed at the very bottom of the rose and lift it off. Then just set it down on the cake and gently slide it off. If you make a mark on the rose when you're moving it off that's OK, I just cover it with BC piped leaves. If you want BC that will crust you shouldn't put any butter in it. HTH!!

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