A Rose By Any Other Name Would Smell As Sweet

I apologize, I'm not a very good teacher. Here is a relatively simple how-to for a buttercream rose.

Hold the broad end of the rose icing tip (#104) at the center of the platform. Squeeze out enough icing to form a small cone with a wide base, twirling the tip as you rise.

Rotating the rose platform slowly as you work, squeeze out a second cone about halfway up the sides of the first cone, broad side of the tip down, holding the bag at a 45 degree angle.

To shape the small petals of the icing rose at the center, hold the end of the icing tube horizontal to the platform and squeeze three over lapping bands of icing around the second cone. Make sure your petals are curling out rather than in. If they curl in, or slat in, you end up with a cabbage:).

Squeeze out a second row of five icing rose petals just below the first row, turning the tube away from the cone as you work so the petals stand out slightly.

A traditional Wilton rose is 3-5-7. That is, 3 petals then a row of 5 then a row of 7. But really any combination will work. This frosting was a bit too soft so it was difficult to do that many. I also am a bit rusty:(. But you get the idea. Now practice, practice, practice!!

This makes me want to whip up a batch of frosting and completely cover a cake with dozens of roses!!

I made these this morning with some left over frosting. It was easier to work with because it was more stiff. Just thought I'd add a couple more examples. The second one is made with tip #101, it makes a much smaller rose.