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Making a Buttercream Rose
Make The Rose Base.
 | Using tip 10 or 12. Hold the bag
perpendicular at a 90 degree angle to nail with tip slightly above cent of
nail head. |
| Squeeze with a heavy pressure,
keeping bottom of tip in icing until you've
made a full , round base. |
| Ease pressure as you raise tip up
and away from nailhead, narrowing base to a dome head.. The base is very
important for successful rose-making. Be sure that it is secure to nail and
can support all the petals. Practice until you feel comfortable with the
technique. |
The Center Bud
| Use tip 104. Hold bag at a 45
degree angle to nail with wide end of tip just below top of dome, and narrow
end pointed in slightly. Back of bag should be pointed over your shoulder. |
| Now you must do three things
simultaneously... squeeze, pull tip up and out away from top of dome
stretching icing into a ribbon band, as you turn the nail counterclockwise. |
| Relax pressure as you bring band
of icing down around dome, overlapping the point at which you started.
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1st Row of 3 Petals
| Hold bag at 45 degree angle with
end of bag pointed over your shoulder. Touch wide end of tip 104 to midpoint
of bud base. Turn nail counterclockwise and move tip up and back down to
midpoint of bud base forming first petal of rose. |
| Start slightly behind end of 1st
petal and squeeze out 2nd petal same as first. |
| Start slightly behind end of 2nd
petal and add a 3rd petal, ending this petal overlapping starting point of 1st
petal. Now you have a full rosebud made on a nail to use just as you would a
rosebud made on a flat surface. |
2nd Row of 5 Petals
| Touch wide end of tip 104
slightly below center of a petal in 1st row, angle narrow end of tip out
slightly more than you did for 1st row of petals. Squeeze and turn nail
counterclockwise, moving tip up. then down to form 1st petal in second row.
|
| Start slightly behind this last
petal and make a 2nd petal. Repeat this procedure for a total of 5 petals,
ending last petal overlapping the 1st petal's starting point.
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3rd Row of 7 Petals
| Touch wide end of tip 104 below
center of petal in 2nd row, again angling narrow end of tip out a little more.
Squeeze and turn nail counterclockwise and move up and down forming 1st petal.
Repeat for a total of 7 petals. |
| Slip waxed paper and completed
rose off nail. Attach another square of waxed paper cut ahead of time so you
can continue rose making without stopping. |
Hint: An easy way to place a
buttercream icing rose directly on your cake is to slide open scissors under
base of rose and gently lift flower off waxed paper square and flower nail.
Position flower on cake by slowly closing scissors and pushing base of flower
with stem end of flower nail. Practice & watch your talent grow!
©
1994
Wilton Yearbook
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