This was my first try at piped buttercream roses, although I had piped a few basic edges and such previously. I'd love help troubleshooting a few issues!
I used a #103 for the flowers and two for the leaves- #113 I think, and a horseshoe shaped one (both are still in the bags, covered in frosting right now) and a Russian tips with American buttercream (2 parts butter, 2.5 parts powdered sugar, vanilla, a little milk- creamed till super fluffy).
I had trouble getting much height on the roses. Is this because my frosting was getting too warm and droopy? The room was fairly hot, and I had to refrigerator the bags every 10 minutes.
The ends of my leaves look rough. How do you wind up with a nice pointy end?
I also tried a Russian tip, just for fun. It worked alright, but there are tons of bubbles! Does that have to do with this type of tip or my technique?
Thanks so much for any tips! I love seeing everyone's beautiful creation on this sub :)
Submitted April 13, 2017 at 05:08AM by Lovelyfeathereddinos http://ift.tt/2p7Qxvc Baking
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