How do I make little roses from frosting for a cake?! Please help ASAP! Thank you!!!!!!!!!!!!!!!!!!!!!!!!!!!

Question

Hi!!! I'm looking to make roses out of frosting for a cake that I'm making. Please let me know how to do it and what tools you think I'll need! Also, what type of frosting would be good? (I'm assuming that I need a pretty stiff/firm frosting.)

THANK YOU SO MUCH!!! I'll pick a best answer TONIGHT!

Oh crap! I forgot the picture! I would like to make something like these:

http://manolobrides.com/images/CupcakerosesJinjur.jpg

Answer 1

Sorry, all I can say is good luck. I could show you in 30 seconds. Cut a bunch of little squares of wax paper, about 3 inches square or so. Stick one onto a flower nail with a dot of buttercream. Take your bag of buttercream and take the tip off so the BC comes out of the coupler. Make a blob of BC about one inch high and as wide as the opening of the coupler is. This is the base of your rose. Make several of these on the squares of wax paper; put them in the fridge or the freezer to firm up. Screw the rose tip in the coupler onto the bag. Hold the flower nail in one hand, with the square of wax paper with the blob on it. Place the narrower tip of the rose tip (it looks like a comma) against the base of the blob, and slowly and carefully with the bag lifted a bit off the base of the blob, make about 3 or 4 upside down U's aroud the blob. Pull the bag back. Now starting about in the middle of each U, make a series of more U's around the rose, angling the bag slightly outward so your petals fan out. Continue to do this until your rose is the size you need. Store in the freezer on their little wp squares until you actually put them on the cake. They need to remain cold to hold their shape. The roses in your picture were created directly on the cupcakes, but you're making a cake, so you'll need a flower nail, bags and couplings, a rose tip, a leaf tip and some plain writing tips and good food coloring. The stuff you buy in the supermarket does not produce dark or bright colors. If you want deep red (or orange or yellow) roses, you'll have to pick up some paste or powder food coloring wherever you get your bags and tips. Otherwise, your flowers will be pale pastels. And then you can will the paste food coloring to your grandchilren because it lasts longer than you will. You can buy this stuff at a good crafts store or baking supply house if there's one around. Buttercream frosting works just fine, but make sure there are no sugar crystals in the buttercream itself or they'll just clog up the tip and drive you crazy. It doesn't have to be stiff if you're piping roses, as long as you can freeze them.

Roses are NOT for beginners and cannot be learned or done in a hurry. They take patience, practice and skill. Your roses may be somewhat flat and wide. Take heart. They'll still be beautiful. Good, good, good luck to you!

Answer 2

I took the Wilson cake decorating class Part I, II, & III. I can make these roses, but I can't explain it to you through typing. If you have a store that sells their products they will have a course I kit and a course I book. The book will contain the instructions and the kit will contain what you need (and some more things you don't). You may just want to buy the rose items seperate. You will need the tips, the nail, the bags, the couplers, colors. The book will also have the recipe for buttercream icing, it works the best for the roses. I have tried others, not so good. Sorry this is the best I can offer you this way!

Answer 3

You’ll need a rose tip, or a wide leaf tip and a pastry bag. You’ll want to use a fairly thick butter cream or other stiff frosting you like. You can also use fondant and cut out the leaves, but I do not think it tastes very good. Use some wax paper to make some practice roses before you start on the cupcakes.

Use the photo you want and have it on hand for reference. Then make leaves starting from the center of the cupcake. Take the first on from the center of the cake and fold it in half to make your starting ‘bud’ then stager each new leaf in placement and size letting each leaf slowly fold out towards the outside of the cupcake. Each leaf doesn’t have to be perfect to look great. A little practice and you’ll get the hang of it.

BTW, those cupcakes are really cute! I may use your idea for my next party.

Answer 4

Wilton.com has decorating instructions for all basic flowers. You'll need stiff frosting and a petal tip for the decorating bag. If you're doing them on cupcakes you don't need a flower nail (base); it is hard to do them symmetrically otherwise (like on a square/rectangular cake)

Answer 5

Pour one cup of powdered sugar in a medium/small bowl. Add 1-3 tablespoons of milk. (chocolate) Stir with a spoon. Make sure it is not too runny or too thick. If it is too thick, add a splash of milk. If it is too thin, add a bit more powdered sugar. Add lemon juice or vanilla extract for flavor, if wanted . Spread the frosting on the cake. Let the cake cool thoroughly first.

Answer 6

Use fondant icing! Not sure what you call it in the US! Is a roll out icing, not as stiff as royal icing, but not as soft as frosting (I think!!). Cut each petal out individually and lay across something like a pencil - some at different angles. When its dry, (couple of days) assemble them with a touch of butter icing.