Hey gal — you’re in luck that I found my teaching notes on rose making! SOOO........forget my previous post ..... follow these instructions ....... when any size petal tip is used the base mound should be 1& 1/2 times as tall as the tip opening Example: for a tip 104 rose the mound should be the size & shape of a Hershey’s kiss candy All size rose tips are held with the fat part down, the narrow part pointing upward The end of piping bag points to your shoulder with your arm glued to your boob & be sure it stays there !:) 99% of movement is done with the wrist & elbow Now before starting practice turning the flower nail by putting it between the thumb & forefinger & Roll it slowly out to the end of your fingers — if right handed that would be counter clockwise/ If left handed turn it clockwise I’ll continue when you let me know you have practiced that much
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.
Bumping up so you can find my directions you requested
I make roses just like Kakeladi, I taught them in Wilton classes at Michaels stores and technical school .ive never frozen them . You make your buttercream ( med-stiff) not STIFF and you will make a nicer rose. Don’t fill your bag too full and have steady pressure. And do all the things Kakeladi said .
Oh thanks icer! especially the reminder about not filling the bag more than 1/2 full & not making the icing to STIFF— as I said it should not kill your hand to squeeze the bag:) Just glad I found my notes I Also taught Wilton for 10+ yrs at a Michael ‘s & in a local college —writing/making up my own classes but it’s been over 30 yrs ago & my memory isn’t so great I wrote / taught a class on nothing but different ways to make roses — starting w/mastering rose making then on to buds, spiral, & more
Finally!! Couldn’t get this to load site fully so I could reply :( Has something to do with my phone I wanted all the information in one post for anyone reading this in the future Ok back to the lesson: Piping a mound can be done 3 ways — a coupler with no tip IF there is no slot on the side; if there is add a tip #12; or using a tip 104 twirl the nail as you pipe, pulling up—remember about the size & shape of a candy kiss:) The last way isn’t the best but works with lots of practice Next comes the wrap - lightly push the tip into the top of the mound with the narrow end up & pointing at 11:00 Three things must be done at the same time: squeeze the bag, move the tip out just enough to clear the mound (about 1/4”) & turn the nail rather quickly - right handed counter clockwise - making a complete circle & overlap the start of the wrap, stop pressure & cut down ending the wrap Be sure you pull the tip only out (1/4”) & don’t loop it around the mound When finished the base should be twice as high as the tip opening & look like an upside down tip with a small hole in the center
Next before going on we are going to practice the movements with your finger being the mound:) Hold your finger up & the bag with the end pointing over your shoulder; touch the fat end of the tip to the mound,& the top straight up (12:00) - you’re going to squeeze out some icing VERY IMPORTANT: DO NOT MOVE THE TIP as you squeeze out a fan of icing Always work towards you on the same side of the mound as your hand that holds the bag Let the icing do the work So now do it on the mound - the top of tip should clear/be about 1/2 “ above the wrap You’re going to make/squeeze out 3 fans/ petals to form a triangle around the wrap
The next row of petals will have 5 Turn the narrow end of the tip out to about 1:00; with the fat end touching the mound Make the 1st petal just like you made the triangle of “fans”, turn the nail & place the tip about a 1/4” behind that petal,squeeze out another petal continuing on until you have 5 which should complete a full circle around the mound To finish you make another row of 7 petals This time tip the narrow end of the tip almost to 3:00 & do just as was done for the row of petals you completed making 7 to go around the mound
It is my sincere hope that this has helped you succeed in making a beautiful icing queen of flowers THE ROSE!!
I printed it out so I could save it/lose it at home! Seriously I appreciate your descriptions and can't wait to try this way
That’s most of the class I wrote for the jr collage class I taught way back around 1980 Of course it’s based on the Wilton method with some changes I found that seemed to work better for the students If I could attach pix or knew how to make a video it would help:)