Jagged edges on rose petals

[RachelB]

I am taking a class learning to pipe roses. I have practiced so much and everything about my rose is correct, except I hate the jagged edges. I know some people like jagged edges and think they look more natural, but I just don't want them on my roses. My instructor has tried to help me suggesting everything from the possibility that my buttercream might be too stiff or too cold to my piping tip needing to be tuned. We are using the Ateco 124K tip since it gives nice thin petals. I have checked to make sure that there is nothing clogging the opening and that the narrow end is not too narrow. However, nothing fixes the issue. I have been using American Buttercream that I make using the "stir" mode on the mixer to reduce the amount of bubbles. I switched and tried both Italian Meringue Buttercream and Swiss Meringue Buttercream, but I still got jagged edges. Well, I finally tried the Mock Swiss Meringue Buttercream that is made with pasteurized egg whites, powdered sugar, butter, and extract. It gave me perfectly smooth edges, but it is so unstable and soft for me that my rose petals sag after awhile. I noticed that this buttercream is extremely smooth and silky, and it seems that once I got the bubbles out, they have not come back, even after the buttercream being frozen and brought back to room temperature. Unfortunately, no matter what I do from mixing the other buttercreams (ABC, SBC, IBC) on the stir mode for several minutes after making them, to stirring it and mashing them against the sides of my mixing bowl, I cannot get all the bubbles out. This leads me to believe that the problem with the other buttercreams is the bubbles. All of this is making me so sad. I desperately want to be able to pipe roses with smooth edges. Does anyone know of a buttercream like the Mock Swiss Meringue Buttercream, but that holds up well to piping roses and does not produce jagged edges? Thank you.

P.S. I thought I posted this question yesterday, but I cannot find it. If I did, just ignore this repost.

 

[retired baker]

It might be a bag pressure problem, if you're pulling the bag/tip and not using enough bag pressure then the buttercream is stretching and will crack later.

 

[RachelB]

It might be a bag pressure problem, if you're pulling the bag/tip and not using enough bag pressure then the buttercream is stretching and will crack later.

Thank you so much. I will keep working at it.

 

[retired baker]

Thank you so much. I will keep working at it.

make 20 of them, thats how you'll get it.

 

[RachelB]

Thank you. I will try that. Is there a particular buttercream you recommend? I tend to get discouraged after making 3 roses. The thing that really discouraged me was after having a great rose making session for the first time a couple of weeks ago, with one rose having no jagged edges, every rose since then has been the most jagged I have ever had. However. I only made 6 in that good session.

 

[retired baker]

3 roses, yeh it takes a bit of determination to push past the initial problems.
Try warming the bag between your hands, hold it and knead it for a couple of minutes, if its stiff empty the bag and warm it in a bowl or add a bit of corn syrup.
You can make roses with anything, you only need to adjust the bag pressure for different texture icings, from room temp ganache to whipped cream, its all in the hand pressure. As long as the icing is creamy it will work.
Not sloppy, not stiff, it has to be just right and there is no recipe for recognizing what works, try writing down how to ride a bycicle. Some things can't be reduced to text.

 

[RachelB]

Thank you so much!

 

[retired baker]

Thank you so much!

This is what I'd call production. Try it, takes good pressure to get the cream out fast enough.

1.1K views · 9.2K reactions | Blue colour rose😜🥰 #cake #trending #cakedesign #food #cakedecoration #instagood #fbmemes #fbreelsfypシ゚viral | Mohd Akram

Blue colour rose😜🥰 #cake #trending #cakedesign #food #cakedecoration #instagood #fbmemes #fbreelsfypシ゚viral.

www.facebook.com

 

[RachelB]

This is what I'd call production. Try it, takes good pressure to get the cream out fast enough.

1.1K views · 9.2K reactions | Blue colour rose😜🥰 #cake #trending #cakedesign #food #cakedecoration #instagood #fbmemes #fbreelsfypシ゚viral | Mohd Akram

Blue colour rose😜🥰 #cake #trending #cakedesign #food #cakedecoration #instagood #fbmemes #fbreelsfypシ゚viral.

www.facebook.com

That is fast!

 

[retired baker]

whipped cream rose. He could have done a better job, but shows it can be done.

https://www.facebook.com/share/r/1UFeKauVPs/

 

[RachelB]

whipped cream rose. He could have done a better job, but shows it can be done.

https://www.facebook.com/share/r/1UFeKauVPs/

Thank you so much! I will watch that.

 

[Norcalbaker59]

I am taking a class learning to pipe roses. I have practiced so much and everything about my rose is correct, except I hate the jagged edges. I know some people like jagged edges and think they look more natural, but I just don't want them on my roses. My instructor has tried to help me suggesting everything from the possibility that my buttercream might be too stiff or too cold to my piping tip needing to be tuned. We are using the Ateco 124K tip since it gives nice thin petals. I have checked to make sure that there is nothing clogging the opening and that the narrow end is not too narrow. However, nothing fixes the issue. I have been using American Buttercream that I make using the "stir" mode on the mixer to reduce the amount of bubbles. I switched and tried both Italian Meringue Buttercream and Swiss Meringue Buttercream, but I still got jagged edges. Well, I finally tried the Mock Swiss Meringue Buttercream that is made with pasteurized egg whites, powdered sugar, butter, and extract. It gave me perfectly smooth edges, but it is so unstable and soft for me that my rose petals sag after awhile. I noticed that this buttercream is extremely smooth and silky, and it seems that once I got the bubbles out, they have not come back, even after the buttercream being frozen and brought back to room temperature. Unfortunately, no matter what I do from mixing the other buttercreams (ABC, SBC, IBC) on the stir mode for several minutes after making them, to stirring it and mashing them against the sides of my mixing bowl, I cannot get all the bubbles out. This leads me to believe that the problem with the other buttercreams is the bubbles. All of this is making me so sad. I desperately want to be able to pipe roses with smooth edges. Does anyone know of a buttercream like the Mock Swiss Meringue Buttercream, but that holds up well to piping roses and does not produce jagged edges? Thank you.

P.S. I thought I posted this question yesterday, but I cannot find it. If I did, just ignore this repost.

Ateco makes great tips, but all manufacturers produce a wonky tip from time to time. This is why I own 3-4 of the same tip.

Maybe try another brand. Actual Korean tips for flowers are thinner and more detailed. Try GG Cakeaft tips. This Korean made tips are designed by the woman who started the Korean buttercream flower trend. While more expensive than the American brands, they offer more precision.