Bc Rose Petals All Jegged - How Do You Do It?
Decorating By BJ Updated 19 Sep 2009 , 2:27pm by brikl
I just did a cake with BC roses - now I can make a decent rose but I see other roses in the albums and the petals are so smooth - no jaggedy (is that a word?) edges. I use a stiff consistency icing - any tips on how to make the icing pipe smooth? The stiff consistency isn't so stiff that it's hard to pipe.......It's a good consistency. Any suggestions or help would be appreciated. 
lol sorry i've made tons of roses and am just about to say yea, finally could actually put it on a cake, truefully i think they are fake, lol sorry some are so beautiful i swear they arn't real bc. i get the jagged edge and they said u can open the tip a little, or file it in case there is a burr inside, when i take my bag and squeeze some out into the bowl perfect and i start the flower ruffles so i've decided i like the ruffles, since i'm so close to making a good rose, it does have to be pretty stiff, but then again sometimes i think it is to stiff and it won't stick on some places. so are you confused i sure am. i did watch one of the video's and it said don't turn your wrist, and i hold the bag pretty much straight and go up and down. one lady said it took her 10 years so i figure i have 9 to go. but i'll still take the ruffles, good luck and i'll give you a bump
I just did a cake with BC roses - now I can make a decent rose but I see other roses in the albums and the petals are so smooth - no jaggedy (is that a word?) edges. I use a stiff consistency icing - any tips on how to make the icing pipe smooth? The stiff consistency isn't so stiff that it's hard to pipe.......It's a good consistency. Any suggestions or help would be appreciated.
Make your buttercrea with HOT liquid...what ever you use....water, milk, etc. Use a little less than for icing to spread on the cake, then let it set a couple hours to firm up....you will get smooth petals!
I just started working part time at a bakery at a grocery store and to be honest most of their cakes look like garbage. As do many supermarket cakes. What I've noticed is that it is more about producing a lot of cakes and not worrying about how they look so much.
Anyway... they normally don't make roses on cakes that require using a nail (because it is too time comsuming I guess) I thought I would be a "rebel" the other day and attempt to actually make some pretty cakes for a change. lol
Their BC that comes premade in buckets are like mush and trying to make a rose was virtually impossible. I tried over and over again and all the petals would turn into one big ugly glob of goo.
Any suggestions or should I just go back to making ugly, weird looking "things" that are supposed to be flowers on my cakes? lol
I was in Publix early this morning and the cake decorater was making roses for a cake. She was so fast and the roses were gorgeous. I just stood and watched, trying to absorb her technique. She made them and then placed them right onto a cake. I noticed the icing seemed to be a very smooth consistency, not stiff. I get the jagged edges on my roses sometimes too, so I'm going to try some of the tips in this thread.
I was in Publix early this morning and the cake decorater was making roses for a cake. She was so fast and the roses were gorgeous. I just stood and watched, trying to absorb her technique. She made them and then placed them right onto a cake. I noticed the icing seemed to be a very smooth consistency, not stiff. I get the jagged edges on my roses sometimes too, so I'm going to try some of the tips in this thread.
Yup! My roses got MUCH better when I worked at Publix. That's how I learned that really stiff icing actually doesn't make as good roses as a smooth, properly aerated icing.
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