Lately I've been having a lot of trouble for some reason making BC roses, I made really great RI roses last night but I didn't want to use them on the cake due Saturday because they don't want hard flowers.
Is there anything that I can add to a batch of RI that will make it get a little less hard but be about the same consistency and smoothness of RI??
Thank you!!!
Yes, I've been trying a ton of different BC recipes. Wiltons class BC, the Wiltons out of the can just melted before I even got the first petal on, I tried a really great BC recipe from a local bakery and the edges tore. Lately no matter what tip I use or how much I open the tip, or add karo syrup, piping gel, thin it, thicken it... the edges tear so bad that it ruins the rose. I don't mean little ridges at the top of the petals either, it's bad. I've gone down hill so much, it's really frustrating to practice.
It sounds like maybe there isn't enough fatty fat in your bc icing. I always us whole cows milk and shortening with trans fats... I use Indydebi's buttercream recipe and have never had a torn rose... Could you try switching your shortening brand?
I have no idea if there is something you can add to royal, I have never heard of it and grease makes it run rather than be a nice consistency...
I'm curious about this too. I found the recipe for the air dried buttercream although I haven't tried it yet.
http://www.cakecentral.com/cake_recipe-2278-Airdried-Buttercream-Icing.html
I've had good luck with both the Wilton and indydebi recipes.
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