How Do I Make Roses Out Of A Softer Buttercream?
Decorating By kelsiedelizzle Updated 4 Jun 2010 , 12:13am by LindaF144a
I tried to find the answer, but can't find anything clear-cut yet.
I know the best method for rose-making (well, for me, at least) is to use a firm icing that hasn't been thinned down.
But what about when I use a softer consistency? Is there some trick that I don't know? Or should I just practice more? My roses look droopy and kinda sad, but I've seen people make some gorgeous soft-icing roses before.
Help?
Thanks!
Kelsie
I know the best method for rose-making (well, for me, at least) is to use a firm icing that hasn't been thinned down.
I'd continue doing what works best for you (and the rest of us) by using your firm icing.
But what about when I use a softer consistency? Is there some trick that I don't know? Or should I just practice more? My roses look droopy and kinda sad, but I've seen people make some gorgeous soft-icing roses before.
Sounds like you'd like to use softer icing that's not as stiff, but in reality they won't look as nice if they droop, so... there isn't a trick, and more practice won't help, but more powdered sugar will! Were you trying to avoid making some stiff icing for roses while using a more medium consistency on the rest of your cake? (I hope I understood your question correctly.)
Sounds like you'd like to use softer icing that's not as stiff, but in reality they won't look as nice if they droop, so... there isn't a trick, and more practice won't help, but more powdered sugar will! Were you trying to avoid making some stiff icing for roses while using a more medium consistency on the rest of your cake? (I hope I understood your question correctly.)
I did understand the question! It's just that some recipes that I've used for icing taste better but don't make good roses...so I guess I'll try adding more sugar to the recipe.
Plus in the summer, the icing has a tendency to melt, but that's a different matter entirely 
I dunno, I make roses with softer icing. (Sorry Indy...haha)
I think one key is to make sure you are anchoring the center and every petal...make sure when you make the center, you pull the icing back down the center support...then each petal, start kind of low and then go up, so its sticking well to the support and able to stand up rather than droop down. Its so hard to explain... 
I dunno, I make roses with softer icing. (Sorry Indy...haha)
I think one key is to make sure you are anchoring the center and every petal...make sure when you make the center, you pull the icing back down the center support...then each petal, start kind of low and then go up, so its sticking well to the support and able to stand up rather than droop down. Its so hard to explain...
Kitagrl, I kinda know what you're saying, so I think your explanation works 
I know that sometimes my roses fall over when I'm in the middle of making them so "anchoring" like you said could work. I just need to be more patient... 
i too use one icing to ice my cake, decorate and for roses. I make mine on a stick, you have to spin fast and pipe fast sometimes they start to slide down but when you use your scissors to lift them off they fall back into place.
I haven't tried this with a softer icing, but you may try a hershey kis in the base. I tried this with Wilton icing and it worked well til I had enough practice making a base.
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