Butter Cream Roses

Decorating By ladyboutwell Updated 1 Jan 2020 , 2:12am by Unlimited

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ladyboutwell Posted 31 Dec 2019 , 2:09pm
post #1 of 2

how do you hold the back of the piping bag  at 4:30 on the clock 1 hand is on the 4 and the other hand is on the 6 sorry but im hard to understand

1 reply
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Unlimited Posted 1 Jan 2020 , 2:12am
post #2 of 2

I made a video...


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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