Make piped roses/ Steve & Beth's Cake

Donna demonstrates how to pipe roses and rose buds with icing from a pastry bag with a rose tip.The same method can be used with whipped topping and buttercream frostings of the correct consistency.

Category:

Howto & Style

Tags:

• Cake decorating
• how to cakes
• birthday cake
• Make flowers for cake.

[Emilyphx602]

You should make more cake tutorials you are really good.can you just use this pastry pride frosting to frost the cake and a different frosting to decorate would do you think?

[djcssp]

@Emilyphx602 You can use different frostings to ice and decorate if you want. Thank you for the wonderful compliment. I am working on more tutorials and will post them soon. Thanks for watching!

[DIYcakes]

djcssp, Thanks for your video. It is very useful. I have a question about using Pastry Pride. I live in Arizona and the room temperture is 80 c. The piped rose I made is not stiff enough to hold. Is the room temperture too high to whip Pastry Pride? What is the best temperature to pipe roses? 

[djcssp]

@DIYcakes If your buttercream is too soft at the temperature you are trying to work in, there are a couple things you can try. 1. Make it ahead of time and then refrigerate it. When you are ready to use it, put it back into the mixer and beat it with the paddle attachment until it is smooth but not starting to melt. Some times a few teaspoons of water will help it along and smoothe it out.

[djcssp]

@DIYcakes The other thing you can try is to add sifted powdered sugar to the butter cream if it is too soft. Add a little at a time in the mixer to stiffen it up. Most bakeries are warm in the work area and working quickly and getting the cake into the fridge when it is finished is sometimes the only option. If you are having this issue with Pastry Pride, then you need to whip it a little longer before you start piping. Hope this helps.

[djcssp]

@hotdog1997 This is Pastry Pride non dairy whipped topping- I got it at Smart & Final Stores in the freezer section. It comes in a milk carton type container. You pour it in the mixer after it thaws out and whip it on medium speed.

[djcssp]

@DIYcakes The room temp matters a little. The Pastry Pride should be cold when you whip it. If it is left out too long and gets too warm after it it whipped before you ice or pipe with it, it will get short and have lots of little bubbles in it and the piping will break. If you are using butter cream it will be too soft and you would have the problem you described. If you can't use it all within 20 minutes or so, keep half of it in the fridge until you use up the part you have out.

[djcssp]

Not really, I have a job that I like. Thanks so much for your questions! I am building a website about cake decorating that will go live soon. I will let you know when it is open.

[longlivetheking58]

@djcssp Thanks again!! It makes sense that dryness and/or air bubbles would do that. Ever thought about teaching the Wilton courses?

[djcssp]

@longlivetheking58 I sounds like the icing is too dry or has too many air bubbles in it. Maybe you need to sift the powdered sugar before you measure it. Or use less powdered sugar. Perhaps you could add a small bit of water to the icing and cream it with a paddle before you put it into the pastry bag. I always had a problem with ragged edges if the icing was too thick or too dry if it was butter cream or too warm if it was whipped topping. Just most important is that the icing is creamy.