Wilton cake courses can be the perfect place to start if you’re new to cake decorating. If you haven’t bought Course 1 yet- buy it here. Course 1 of the Wilton cake course books teaches the fundamentals of cake decorating, such as making icing, how to use a decorating bag with tips, and how to split and fill a cake.
Course 1 also teaches you how to use tips to make flowers. Here is a video on how to make a buttercream rose. (Or as they call it, The Wilton Rose) Remember to clean your tip with a damp cloth as you pipe!
After you make your roses, you can put them in the fridge and wait for them to stiffen for easy placement. You can also use them right away. Just transfer them from the parchment squares onto your cake or cupcake with a small offset spatula, and a toothpick.
Practice buttercream recipe: (Cakeb0t: This means don’t eat it!)
8oz veg shortening
3tbsp water
1lb confectioner’s sugar
1bsp meringue powder (optional)
Materials needed:
- Decorating Bags
- Tip 12
- Tip 104
- Flower nail
- Parchment square to cover nail
-Buttercream or practice buttercream
I have been practicing making roses, but the wax paper and the rose keeps slipping off? What do I do different to stop this?
Put a dot of icing on the nail before putting the wax paper down.
I have been practacing but it seems like my buttercream frosting is never right because they look nice but then they run down.I keep adding powdered sugar to my frosting but it seems that the more i add the more powdered sugar i get. How can i make it thicker without having the frosting taste mostly like powdered sugar. What i am using is the classic buttercream recepie that calls for vanills, butter, salt ,powdered sugar and milk. please reply .THANKS
Depending on the recipe, humidity, and sometimes, even the heat of your hands, the buttercream can start to “melt”. Try to work with cold buttercream, and stick it in the fridge after handling it for a long time. For decorating flowers, a lot of decorators prefer to use shortening to keep it stiffer. The shortening has a much higher melting point than butter. Try substituting half the butter with shortening in your recipe.
can you do this on swiss buttercream? i’m having a hard time