Buttercream Roses, 3 methods

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I thought the music might help soothe the frazzled nerves of the caker who is struggling with those PITN (pain in the neck) roses. I was never fond of making roses, right from the beginning. My consistency would start out stiff but my heater hands would break down the frosting after just one rose. I did what any sensible person would do (sensible meaning 'I like my recipe and am too stubborn to add/subtract anything'), I stopped using the nail and started piping right on the cake. My frosting no longer needed to be stiff, the petals could droop a little but I never needed to worry about it again.
Until I wanted to teach a class about it. I got a stick, a nail, and a cookie sheet and got to work. Each method was fine but the nail in particular was still bugging me. I gave up that day, did some praying and got to work the next day. Come to find out, by changing direction (turning the nail clockwise instead of counter-clockwise) and tilting the nail I was finally able to have success. My problem was not being able to focus on everything at once, turning the nail, pressure control, and how to tilt the tip. What worked with the nail also worked with the stick, I tilted the stick away from me.
Now the problem was consistency. Roses need to be piped with a stiffer consistency when you're using the nail or stick, otherwise the petals will droop or worse, the rose will fall. Since I AM stubborn with my recipe, the insta-fridge worked great. This is also something to keep in mind with the warmer weather coming (for those of us in the Northern Hemisphere).
My friend said she liked the method of piping right on the cake but the stick was a close 2nd, the only hold-up was the transferring.
I personally might start using the flower nail on occasion, but again, it's made of metal, it's a great conductor of heat :D
Newbies, I have other videos showing my recipes and other decorating techniques.
Music:
Habanera
Clair de la Lune
Sinfonia

Category:

Howto & Style

Tags:

• cake
• decorating
• buttercream
• roses

[dixiechix1100]

some people say when building the base of a rose use a round tip instead of #104.... whats better in ur opnion>?

[SeriousCakes]

@dixiechix1100 I like just using the 104 tip, this way I can do it all with just one tip instead of having to switch them out.

[stratsgalore]

Nice to see the different options. I am having trouble with the consistency of my icing though. I get these "torn edge" looking petals, why is that? Is it too thick, too warm, or what?

[SeriousCakes]

@stratsgalore I've had it happen when my frosting is too dry but sometimes you can add more butter or shortening to help smooth it out. Don't add more liquid though, that doesn't fix this particular problem :)

[Kcowan1000]

How do you keep you rose from sliding on the nail. I try to practice and my rose start sliding?

[SeriousCakes]

@Kcowan1000 The buttercream has to be a bit thicker so it holds on better. When my frosting is too thin the rose will fall off, that's where the insta-fridge comes in handy, it helps the buttercream thicken up.

[karenaime93]

I so want a cupcake now...

[anne1995d]

last best!

[anne1995d]

ik like a the methode

[mizzgee84]

@bellafroggy thank you for letting me know

[augustflower1]

I am so glad I got a cake decorating kit for my birthday, it came with 5 different tips, 12 piping bags, 4 different colors for frosting, and a cake nail (it's small, but I can make do since I'm a beginner)

[abstopmotion]

what I do to get roses on my cake is after I make the rose I put the nail with the rose on it in the freezer for about 2 minutes and then you use the sissors to get it off then it's just balance :D