If you are doing on the cake... here's wilton way...
http://www.wilton.com/decorating/basic/rosebud.cfm
If you want a more 3-D rose, make less petals on your rose.... http://www.wilton.com/decorating/basic/roses.cfm
I'll try to explain...don't know if I'll make much sense though. Start with the wide end of tip 104 restin on the decorating surface. Hold bag at 45 degree angle to the surface. Poin the back of the bag to about 4:30 (think clock) witht he narrow end of the tip leaning up and slightly to the right. To form the base petal (the bottom)while squeezing, you need to move the tip along the surface away from you in a straight ling about 1/4 inch, hesitate, then continue squeezing as the icing fans out. Returning the tip to the original position and halfway back, start to release pressure, move the tip to the starting point and pull the tip away. NEXT, you touch the large end of the tip to the surface just to the left of where you ended the base petal. The bag is positioned as the base petal at 4:30. Hold it steady in this position until the second petal is completed. As you continue squeezing the icing will catch the edge of the base petal and roll it over naturally. When the second petal looks complete, stop pressure completely, touch the tip back down and pull the tip away.
I took that from the Wilton instruction book. I couldn't explain in my own words other than showing you so this is the best way i know how. GOOD LUCK
Someone please tell me how to make rose buds.
TIA
Not sure what kinda rose bud you want to make there is also steps to makeing a gumpaste rose.
http://www.ladycakes.com/fondant_rose.htm
There is others steps in this area.. http://www.ladycakes.com/sugarcraftarticlesby/sugarcraft_article's.htm
Quote by @%username% on %date%
%body%