Butter Cream Roses Part 2

Decorating By ladyboutwell Updated 1 Jan 2020 , 2:13am by Unlimited

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ladyboutwell Posted 30 Dec 2019 , 3:55pm
post #1 of 6

the wilton book says to hold bag at 45 degrees at 4:30 position when making butter cream roses I don't under what 4:30 position is 

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kakeladi Posted 30 Dec 2019 , 4:12pm
post #2 of 6

The Back of the bag when you are holding it should point to 4:30

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kakeladi Posted 30 Dec 2019 , 4:16pm
post #3 of 6

Well only part of my reply posted:(   Look at a clock — where the hands are when it’s 4:30   The back of your piping bag should point there   

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kakeladi Posted 30 Dec 2019 , 4:18pm
post #4 of 6

Are you right or left handed? 

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kakeladi Posted 30 Dec 2019 , 6:24pm
post #5 of 6

Just letting you know I'll be on here just for about another 1/2 hr  (until 11:00 pacific time) then I have to go to work and can't get back to a computer until Thursday.   I can do some posting with my phone but don't get nor able to post pix.     I realize how hard it is to learn from a book!!  It took me attanding classes to learn -- the directions in books didn't help me at all :(   

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Unlimited Posted 1 Jan 2020 , 2:13am
post #6 of 6

I made a video...

https://drive.google.com/open?id=1Ln0UTKg5d5OVNmsBZsmO4-8Y9X0xhxuZ

I don't use scissors to take the roses off the stick. It's not the most productive way if you have to put your bag down to grab another tool (the scissors) to run up the nail/stick and then use another step to wipe it off the scissors.

With this setup, you can easily make 600 roses per hour. I'll explain... You'll need:

1=Full size BUN sheet cake pan (approx. 18" x 24"),

?=Bakery pan liners (parchment-type paper),

1=Optional 20" custom-fabricated metal rod with three 1" spikes or Optional 20" custom-fabricated wooden rod with three 1" hardware nails.


First of all, you need to modify one of your full size BUN pans by:

1.) cutting off two corners,

2.) folding down the entire edge of that end of the pan, and

3.) cutting notches out of the lipped area up to the bend.


Before cutting the notches, you need to decide your preference as to how many roses that you want your pan to hold.

(6 roses per row X 8 rows = 48 roses per pan every 5 minutes, or 7 roses per row X 11 rows = 77 roses per pan every 7-8 minutes.)


Tape your parchment pan liner over the notched area on the pan and let the rest of the paper hang freely below

(or use the optional rod instead of tape, but you'll need to cut additional notches for each row in the pan sides to hold the rod).


To remove your completed rose from the stick, wipe or drag each rose into one of the "V"-shaped notches in the pan that is covered by the paper.

When you've completed one row, move the paper up and continue piping another row of roses. Repeat until the pan is full.

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