Found this never seen before way to make Icing roses. Some of you may have seen it,some not. Thought I would share
Tammie

Very interesting! Thanks for posting!

Thanks for sharing the video, it is really nice technique and fast too!

Amazingly fast, but did those roses look realistic to anyone? Pretty, but I don't think it would work for a wedding cake, or something like that.

They're not realistic but they're whimsical which I like. I love the bottom border before they added all the detail. That ruffle tip is really cute.

I find his roses look like pinecones, and that is the problem some people make when making roses on a stick. I only make my roses on a stick but they do not look like pine cones. The idea of making them in mass is excellent, i just don't like his rose technique.

I think they look a little too tall and loopy. I'd much rather see elongated petals than short loops with the insides of the rose showingit makes them look more like giant sweet peas.

I agree...they look like pinecones. Am I the only one that thought it was overkill with everything he put on that cake? I was yelling "STOP" long before he finished. Yuck.

I thought it was very interesting. Thanks for sharing.

I prefer gum paste roses so much more realistic but I want that ruffle tube does anyone know if you can get it here or just from Australia, off to check it out now

I think the ruffle tip is a 86 or 88

thanks for that just wondered as he said he got it from oz

I ordered a set a week ago, it has yet to arrive because I'm in Canada and I couldn't get them here. Anyway I ordered them from www.amazon.com search PME Frill Tube Set currently listed for $15.36 U.S. dollars. I can't wait for mine to arrive. Anxiously waiting for mine to arrive.

I have a set of ruffle tips that you can keep at an angle like that, no effort on your hands, just the way he did it. It's the supatube frill tip set.

The opening for the ruffle is on the side, not on the tip as most of the regular ones.

Maybe?

http://www.pastrychef.com/SUPATUBE-FRILL-TIP-SET_p_1034.html

Imaginethat....i have a couple of those ruffle tips also. They are very effortless....if you know what you are doing! LOL I find it impossible to make a consistant ruffle with those tips on the side of a cake. Maybe I just need more practice.

Thanks MsGF just added them to my amzon wish list lol with the hundreds of other things I want

ddaigle, that makes two of us, lol. I haven't tried using them on the side. But when I look at that video, I know that guy is holding that tip upright, like those are supposed to be held.

Imaginethat....that's why I think he is using either an 86 or 88. You can get that look by holding the bag normally. I use the 86 & 88 a lot and do the reverse shell technique and it looks real cool.

Maybe, ddaigle, so we should all get that other tip and try, lol.

But at 1:20 on the video, I froze it and took a screenshot. I then went to see tip 86 and it's not pointy like that at 45 degrees, with the icing coming from the sides.

http://www.wilton.com/store/site/product.cfm?sku=pg_ruffletips

Then I went to Australian sites, and I got these for ruffle tips. What we should really do is ask him, but I have a feeling he doesn't have a number. I don't have time to practice anyway, so I'll leave it to all of you. I hardly use my stuff these days. Job is crazy busy.

http://bakingpleasures.com.au/p1006/ateco-ruffle-tube-3-pcs

I thought this was great!! Thanks so much for sharing!!

Hahaha! Great detective work! I may try it today if I have time.

If I had to guess I would guess that this is the tip. http://www.cheftools.com/Ruffle-Pastry-Tip-060/productinfo/02-T060/

i dont think that they look like roses at all, but still a nice technique to make flowers for a birthday cake, not a wedding cake though.

Nice video. Thank you for sharing.