I have a client who wants this cake with buttercream flowers. Is it possible to do that without them falling off?
yes -- place popsicle sticks in the cake sticking out like stair steps arranged where you want to place the roses of course -- put two side by side if it's a big one -- then disguise the sticks with leaves and tendrils if necessary -- and just like in your picture place the flowers kind of on their side onto the stick -- with their little butts up against the cake --
if those little ones are drop flowers or if they are just little single blossoms - - they can be made in advance and allowed to dry so that you can stick them on with a blob of icing at the last minute -- no worries
rose buds can be piped right onto the surface -- they stick just fine
or you pipe the small blossoms on there fresh too
I use this recipe making flowers as much as a month or 2 ahead for easier handling
Buttercream for air-dried flowers.
1/3 cup water
3 Tablespoons meringue powder
1 & 1/2 cup shortening (Crisco)
5 - 5 1/2 cups powder sugar
Sift meringue powder then mix with water beating to a stiff peak. Add shortening and 5 cups sifted sugar beating on low 3 to 5 minutes til smooth. Store in air tight container. Keeps at room temperature for 2-4 weeks. Once piped flowers are left at room temperature UNcovered to dry several hours to 24 hrs depending on the flower. Then store them loosely covered in a box. Will last up to 6 months. Can flavor as wanted using up to 1 Tablespoon of any combination 1 to 5 different ones.
Hope I’m not too late with the suggestion
I have never used the method K8 suggested. Just a dot of fresh icing will hold most, then on larger/heavier ones like roses pipe an open circle of b’cream on the back of the flower. It acts much like a suction cup to help hold the flower on .