Keeping buttercream roses on the cake?
Hi,
can anyone help? I recently made a cake and piped buttercream roses all over, which looked beautiful. However, in the warmth of the room they started slipping down. When they were cold they stayed put. I have since had an order for one of these cakes and wondered how else people manage to keep these roses on the cake without them slipping off!
3 Replies
make your flowers a day or two ahead of time with a stiff buttercream recipe and let them harden or "crust " then trasfer them to the I would keep the cake in the fridge for as long as possible
I prefer royal icing because once it dries it does not change, ever. I’ve gone as far as making them on toothpicks so they stay exactly where I want them.
If I had to use buttercream I’d make sure that they were made a day or 2 before and placed them in the fridge. Once they are firm, transfer them to the cake that needs to stay cold for as long as possible.
Lyn,
Roselyn, California, http://grabyourfreegift.com/roselynd
Thanks for those ideas, unfortunately I cannot, for the life of me, make roses like that! I ice them directly onto the cake using the Jem 2D nozzle.
