Cake Decorating Community - Cakes We Bake

Just how does that saying go? 
Practice makes perfect.  Well, I'm proud of myself first of all.  I was so excited about trying my very first flower using buttercream.  I did it and I was laughing most of the time.  I wish I had a video instead.
I'm a beginner and with the wonderful help of this site, I am doing what you all say.  Practice and have fun!

Great ready to laugh.  It took me a couple of times to figure out I had the tip wrong side up!  Also, I don't think I'm using the correct tip.  I used tip 103.  I'm having fun and trying.  I watching videos too!

Just love those videos, they are so helpful.

Sher

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Congratulations, Sher! They look better than my first flowers did. I almost didn't graduate from my first Wilton course because I just could not get the roses. And you are right... practice does make perfect.
Congrats Stampsher!!!! I wish mine would look that good...I've pretty much given up...sad isn't it?...I believe I will get the hang of it one day though...I like cliff hangers (sometimes)...so I guess when I have to make them for an order I will get it done...i may need to revise my method of getting things done huh...:)

Teneisha
You are all so sweet. Thank you for the encouragement. What tip do most people use for flower (want to be rose)????
Sher
Hi Sher:

I know of tip #104...I think that may be for standard roses...

There is a saying here in Jamaica ...not sure if it's said in the US or elsewhere...it goes like this:

"encouragement sweeten labour"... :)))))

Teneisha
That brings back a few memories! (About 30 years ago!) I do remember making them and thinking I'd never get them right... I like making them out of royal icing better because the edges are crisper... but they don't taste as good as buttercream! 104 is a common size for roses. I have several size tips and they all work. Keep it up!
Thanks everyone! The next trip into town will be to get my correct tip 104! I'm glad I was able to make everyone smile and have some fun memories. I truly appreciate everyone's terrific and encouraging comments. It is so nice for every "beginner" to hear.
Smilin' Sher
Depends on what size flower you want to make... I use 102, 103, 104, 124 . The last one makes huge roses.
Hi Sher,

Those are great roses for a first try. I can see from the rough edges of the petals that the icing consistency is affecting how they come out. What buttercream recipe are you using? Switching up your recipe may make it easier the next time around.
Well, I'm a bit embarrassed to say this but I'm going to. I knew I wanted to practice so I didn't throw away the original buttercream recipe I made from my first cake more than 3 weeks ago! I kept the BC in plastic wrap on my husband's workbench out in our cool garage. I knew I would NOT use it for consumption. So it is really old stuff. I still have the red, white and blue MMF as well to practice just to see if I can make a bow and fun stuff I've learned off this wonderful site. Of course, NONE OF THIS OLD STUFF IS FOR CONSUMPTION!!! I'm bad, I know.
I figure, when I make fresh and edible BC and Fondant, I should be a heck of a lot better! I'm hoping to do that in the next 10 days!!!

This is the buttercream recipe:
From SeriousCakes
Link to YouTube:

http://www.youtube.com/user/SeriousCakes#p/u/37/tLcCbN2I4xI

22 tbs salted butter, softened (about 3 sticks)
2/3 c. Crisco shortening
5-7 tbs heavy cream
2 tsp clear vanilla
2 lbs powdered sugar (about 8 cups)
1-3 tbs corn syrup

Notes:
In warmer weather add only 1-2 tbs. of cream at the beginning. See what your consistency is like once the sugar is all in, you might not need anymore liquid to thin.



Theresa Happe said:
Hi Sher,

Those are great roses for a first try. I can see from the rough edges of the petals that the icing consistency is affecting how they come out. What buttercream recipe are you using? Switching up your recipe may make it easier the next time around.
I love that recipe. Everyone who has had one of my cakes loves it too.
Never bad to use up old ingredients for practice. That might have some effect on how they turn out though. I always put my old bc in the fridge then toss it if I don't use it within a week. It makes great practice ingredients though! Seems like there is ALWAYS extra bc!

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