hmmmm....I'm thinking royal icing might break and definitely will start to melt when inserted into the cake.. What about using spaghetti?? I mean you'd still have to remove them but if they broke off or you didn't get EVERYONE of them out, at least they're edible.
Oh Leah that's stunner beautiful. I love that style. Really frufru elegant but happy too, angelic.
You had your bc roses made and dried in advance right?
Oh yeah about the dried in advance. On the sides I frequently cheat and throw on some RI bought roses too. Whatever works. You would not believe how fast that cake is to do - with a significant amounn of prep of course. I seriously started that cake at 9 p.m. (base icing, which can look pretty crappy since it's giong to be covered up) and was finshed by midnight.
Um... this is a dumb question, but what is RI?
Air dry the roses. This removes the moisture from the roses and makes them very very light ... more apt to stay on.
I'm a "blop of icing" person, too. For the blop, I use the color icing that will be used for the leaves (green leaves .... green blop .... white leaves ... white blop). Then it doesnt' matter if any of the blop shows because it blends in when you make the BC leaves.
I cant' recall a rose ever falling off of a cake. And as leah says, with proper prep, it takes no time to cover a cake with roses.
THis is the only icing I've used for 25 years ... http://forum.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html ... for flowers, roses, borders, strings, everything. I just adjust the milk for consistency.
I can make roses in the morning and they are ready to put on the cake by the early afternoon (or sooner). I try to make them the day before, though, so they are ready to go when I get to the decorating part.
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