After several years of being disappointed at myself, however, I can finally and proudly say that I have conquered the buttercream rose! So much so, that now, I look forward to every opportunity to make them.
All these roses were made using Swiss meringue buttercream (no shortening) which many even consider too soft for this purpose. Well let me tell you, it can be done!
I find that freezing the roses before placing them on the cake really makes the process so much easier. What I always do now is make my buttercream first, then pipe my roses (which I set aside in the freezer right after), frost my cake, pipe my borders then arrange the roses last. Less stress!
One more thing - I'll let you in on my secret? I don't use the usual rose tip #104 anymore. The larger tip #124 is so much better. Don't know why. Just is, for me.
Now my new goal is to learn how to write properly on the cake! My writing is almost always off center or crooked, too big or too small. :( Oh well, one thing at a time!
Have a good week.