I am new to cake decorating and am making so many mistakes! I've made the Wilton recipe stiff consistency buttercream icing and added lemon emulsion for flavor. I'm making ribbon roses from the Basic course for a birthday cake. But, my icing has air pockets in it and does not flow smoothly. Also, the tops of the roses crack and come out jagged. I've added extra crisco to make it creamier and smoother, it has helped somewhat, but still isn't very smooth. Any ideas?
Rose edges: Oftentimes the narrow end of the rose tip is too narrow. Use a sharp knife to open it a little. The icing will flow through better and the jagged edges will be gone.
Keep working at it; it really does get easier!
Roses, check the following:
* Icing might be too dry! Add shortening or water.
* Petal tip may have metal burrs inside. Simply use a metal nail file to remove.
* Could be turning the flower nail too slow.
* Not enough pressure on the decorating bag.
* OR ALL OF THE ABOVE!
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