Tootsie Roll Roses And Swiss Meringue Buttercream Icing
Decorating By Debbie56 Updated 28 Sep 2007 , 3:35pm by Debbie56
Could someone point me to a tutorial for making Tootsie Roll flowers/roses?
Also, I'm looking for a recipe for Swiss Meringue Icing...the web has some but I'd rather have recomendations from cake decorators. What's the pro's and con's of using this recipe?
Thank you! 
I have made the Duff rose using Tootsie Rolls however, I found out the hard way to make them thicker because they tend to be softer and never really get hard.
The Swiss Meringue is easy but not the most stable. It is good for covering a cake but not much good for making decorations. Maybe others have had more success. Some people like it because it is not as sweet as BC.
I've found that tootsie rolls are too soft. Try making them out of "modeling chocolate". Here's a link that gives you a recipe and easily describes how to make a rose.
http://www.ktca.org/donnasday/creative/recipe2.htmls
Also, as far as meringue buttercream - this type of icing is easier to work with than 10x buttercream but tends to have a greasy mouthfeel (just when you first put in in your mouth, then as it heats in your mouth the butter melts). Some really like it, others don't.
I've found this Collette Peter's recipe to be fast & easy:
(page 215 of her Cakes to Dream on Book)
1 1/2 cups egg whites at room temp (I use the pasteurized whites that come in a carton--found in the egg section of your grocery store)
3 cups sugar.
3 pounds unsalted butter, at room temp.
1 tablespoon vanilla extract or other flavoring.
In a large bowl, combine the egg whites and sugar and whisk until well blended. Set the bowl on top of a double boiler and stir constantly with the whisk until the mixture is hot to the touch.
Transfer to a large mixing bowl and beat on high with the whip attachment until the meringue is cool and forms stiff peaks. Slowly add the soft butter about 1/4 cup at a time while beating on medium speed. When all the butter is added it should be thick and creamy. Add the vanilla and blend.
Just a note--when you first start adding the butter, the mixture may look broken and curdled--don't worry it will all come together. Just make sure your meringue is completely cool before adding the butter and also the butter should be soft but not too warm.
Hope this helps.
L.
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