The Rose

When Beth first asked me to post a guest blog I thought I would get really creative and make a traditional Puerto Rican dish, pastelon, or possibly make a traditional Puerto Rican pastry, quesitos. (My husband is Puerto Rican.) However, in the past two weeks I’ve had some overwhelming family stuff going on, so I took the easy route and I’m writing about cake class!

Since Beth missed this week, it will even be helpful for her to learn our newest skill: The Rose! The equipment needed for this task is a flower nail and tip numbers 12 and 104. We also worked on drop flowers with the largest drop flower tip number 2D. We worked on roses in class and were sent home with the homework of making 20 roses and 25 large drop flowers for the final cake next week! Since Beth doesn’t get back until Monday, and the flowers need to be dried by the time we get to class, I took on the responsibility of making some for her too! By the time I finished 40 roses, I finally started getting good at it!

First you start using the number 12 tip to make a mound of icing that is one and a half times the height of the 104 tip. Then with the narrow end of the 104 tip up towards the ceiling and tilted slightly towards yourself, you make a teepee by starting at the very top of the mound and spinning the nail all the way around as you squeeze out the icing. Next, with the tip straight up and down you make the first 3 petals. As you squeeze the icing bag, move the tip slightly up and down and spin the nail. There should be 5 petals in the second row, and to make the rose look as though it’s blooming, tilt the narrow end of the tip away from you. Do this by rotating your wrist out. The final row is done the same way, and should have 7 petals around the base. And Viola! You have a beautiful rose!

These are the teacher’s of course:

But the rest are mine!

The drop flower is SO much easier than the rose! It practically falls out of the tip on its own! Touching the tip straight onto the wax paper at ninety degrees (or you can do these directly onto the cake, but it is easy to squish the icing if you are not careful) squeeze the decorating bag and rotate a quarter turn and then squeeze a bit more to fill out the petals. Relax your pressure and pull straight up. SO easy! Finish these off with a stamen using a number 3 tip and either yellow or white icing!

Well I hope this was a little bit helpful! As you can see, my kitchen is covered in flowers that are getting nice and crunchy hard to decorate our Basket Weave Cake for our final class next week! :) Can’t wait for Beth to get back, but I know they are having a blast climbing through Mayan ruins and whatnot!

~Be Well!

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