White Flower Cake Shoppe Signature Flower
Decorating By littlestruedel Updated 23 Jun 2016 , 9:36pm by MBalaska
I just wanted to let everyone know that I tried the Wilton 402 tip yesterday and could NOT get it to work! I went back to the Ateco 403 tip (even though I had wanted smaller flowers) and it worked perfectly! So anyone out there that's having trouble, maybe it's because you're using the Wilton tip (which doesn't seem to work very well) and/or your buttercream isn't stiff enough, it has to be pretty stiff.
JDelectables: Your cake is gorgeous, wow! Good job! Those colours are amazing together! What colours did you use?
Do they advise that you do the scrollwork first and then the flowers on the top, or the other way around?
I did the scrollwork first and then the flowers. I use americolor gels. for that cake, coral (mix between a few), turquoise, and white.
AI have a tiny C shaped tip in my Wilton kit, but I couldn't get it to work. I used the legal tip, saw a video somewhere, maybe one of you posted it! Probably! It was like making a rosé, the onside down U. Tried it first with looser BC, it was literally flopping, so made a stiffer batch of American BC, and got this. It's definitely not the same, but I like it. [IMG ALT=""]http://cakecentral.com/content/type/61/id/3230789/width/350/height/700[/IMG] [IMG ALT=""]http://cakecentral.com/content/type/61/id/3230790/width/350/height/700[/IMG] [IMG ALT=""]http://cakecentral.com/content/type/61/id/3230791/width/350/height/700[/IMG]
jdelectables - Your cake is beautiful. You mentioned that your one cake was after taking two of their classes. I looked online at their classes and it looks like the buttercream technique class is one day for only 1 hour and 15 minutes. Is that what you attended or was there a different one? Plus it says you get recipes. I'm wondering what you got recipes for. I live in Illinois and am wondering if it's worth a trip over there. Thanks so much. Your cakes look beautiful. Are you using a swiss meringue?
I'm going to order the Ateco "U" tubes numbers 79, 80, 81 and give these flowers a try.
A
Original message sent by chaka1
jdelectables - Your cake is beautiful. You mentioned that your one cake was after taking two of their classes. I looked online at their classes and it looks like the buttercream technique class is one day for only 1 hour and 15 minutes. Is that what you attended or was there a different one? Plus it says you get recipes. I'm wondering what you got recipes for. I live in Illinois and am wondering if it's worth a trip over there. Thanks so much. Your cakes look beautiful. Are you using a swiss meringue?
Quote:
"......... Check out the book called "sensational buttercream" by Carey madden. It has some amazing flowers in there, some of which are similar to white flowers. Hope this info helps!
Those flowers are on the cover of her book!! Yours look just as nice.
My copy of that book just came in the mail.
Thanks for the tip on that book. Sure beats having to drive 7 hours for the class!!!! Again, your cakes are beautiful and your practice has definitely paid off. Thanks again.
apparently tip Wilton 403 is much larger than Wilton tip 402 and is too big for a coupler.
*sorry I tried to post a photo & it didn't work*
AI know this is an old thread but I just wanted to mention that My Cake School just did a video tutorial for this flower that is amazing. I purchased Cary maddens book but this tutorial is so explicate that I think it will answer all of your questions. I also made My Cake Schools icing using icing from HEB market instead of Hi Ratio shortening but it was a little grainy, and yes, I did use boiling water not hot from the tap. In any event the icing tasted great and I couldn't keep my fingers out of the bowl. It piped wonderfully too.
Quote:
Use any "C" shaped tip... 401, 402, or 403 for large flower:
http://www.wilton.com/store/site/product.cfm?id=3E30E3AD-475A-BAC0-5B5F72A2563BB9A0&fid=3E332511-475A-BAC0-55A40A5591617A55
or, 79, 80, or 81, for small flower:
http://www.wilton.com/store/site/product.cfm?id=3E30E4F5-475A-BAC0-59A428910513993E&killnav=1
Quote:
start on page one here and you'll get lots of ideas. There are some really great flowers.
I went and bought a subscription to MyCakeSchool to get their recipe and method for doing it - they turn out exactly the same as the WFCS. Also shows how holding the bag/tip differently gives different results. The recipe worked better for these my usual BC, but even after watching the vids a few times I still need to (find time to) practice more!! I got Wilton tips 402 and 403 for them.
I was able to find the Wilton tip #403 at my local cake supply store. He had quite a few, actually. I tried with the buttercream that I have been using. It is very fluffy. I added extra confectioner's sugar to stiffen it up. Not sure if I need to play with the consistency or my technique, or BOTH!! Any tips anyone can give for technique? This was originally planned for a work gathering just for fun and turned into a celebration for two people that I work with that got their Masters degrees. From no stress practice to much stress job!!!
princelyess They look great! First time was the charm for these flowers, and your colors are hot!
Thanks MBalaska, I couldn't get the height on the flower petals that I wanted. Now, even thought is is 10:45 pm, I am temped to make a batch of SMBC and try that out!!! LOL Maybe tomorrow night I will. Thank you for all of your help!
You're very welcome, and you did it way better than my first and only try. Keep up the good work.
A[IMG]http://www.cakecentral.com/content/type/61/id/3282335/width/200/height/400[/IMG] I tried for the first time using rich's bettercreme. Worked pretty well. Have a lot of practice to do, but happy with my first attempt! [IMG]http://www.cakecentral.com/content/type/61/id/3282336/width/200/height/400[/IMG]
A[IMG][IMG]http://www.cakecentral.com/content/type/61/id/3282744/width/200/height/400[/IMG][/IMG]
[IMG]http://www.cakecentral.com/content/type/61/id/3282745/width/200/height/400[/IMG] Tonight's cake-venture! Just started really decorating this summer- LOVE white flower Cake's designs. I use rich's bettercreme which has a different texture and taste completely from bettercreme but holds the flowers well...first attempt at the flowers on a cake
I took a class at White Flower and they showed us how to make their flower. They only use an Ateco tip for this (401 or 402). They said the Wilton tip will not make the petals correctly.
The trick is to pipe a good amount onto the surface before you start pulling upward. You need a good base or the petals will fall.
They use SMBC frosting, but I believe it' 1/2 butter and 1/2 Sweetex and some powdered sugar added at the end for added sweetness and stiffness. It's delicious and silky smooth!
I took a class at White Flower and they showed us how to make their flower. They only use an Ateco tip for this (401 or 402). They said the Wilton tip will not make the petals correctly.
The trick is to pipe a good amount onto the surface before you start pulling upward. You need a good base or the petals will fall.
They use SMBC frosting, but I believe it' 1/2 butter and 1/2 Sweetex and some powdered sugar added at the end for added sweetness and stiffness. It's delicious and silky smooth!
Welcome to the forum and huge thanks for the details!
So for the flower, do you hold the bag with tip 402 at a 45 degree angle while piping the petals? When you say to pipe a good amount to surface before pulling upward, do you mean like putting a blob of icing underneath the petals like you do to make a rose only not as big then pipe the petal on top pulling upward? I am more of a visual person so I look at a lot of videos. If I can see how a person holds bag with tip I can normally make them once I look at video a couple of times. I have a tip 402 so I think I will practice with it. Thanks for the information!!! God bless you all!!! BTW, RMATZ and Princelyess, your flowers are awesome looking!!!
Quote by @%username% on %date%
%body%