Cake Decorating Supplies

How many times have you tried to make an icing rose only for it to end up a terrible mess? Don’t worry, it’s not that difficult and with the right tips you’ll be whizzing them out at break-neck speed and impressing everyone around you! It’s a bit difficult to put this in words, so I’ve including a video for you to watch in this post.

Although you can make an icing rose from butter-cream, I think royal icing works the best and you can colour your flowers after they are dry (or use two colours to start with of course).  Unless you are experienced, unlike what they are showing in the video, I would recommend you place the flowers on the cake after they are dry with a small blob of icing. However, royal icing does take a long time to dry so please allow 12-24 hours before putting them on the cake.

If using butter-cream or royal icing and you are intend letting the flowers dry first, use small squares of waxed paper attached to the nail by a small amount of icing as this will make it easier to get them off the nail and place them somewhere to dry out. In the case of butter-cream, freezing them first makes placing them easier.

You will need a flower nail and although some people use just one icing tip (often the 104) I would suggest two, using a 9 for the base of the flower. Basically, you will find what suits you best. Build the base, the centre and the petals to the desired size and slide gently off the nail using a palette knife or similar.  One of the reasons the video is useful is that it shows you the angle you need to hold the bag when making your icing roses, it does illustrate the butter-cream version but the idea is similar.

Good luck!

Be Sociable, Share!

• 

One Response to “How To Make An Icing Rose For Cakes”