Piping Roses

*I will keep on adding Rose Piping styles and images here, there will be a separate page for the gumpaste version and i promise to work on that later.

Beat your prepared Royal Icing, add sifted confectioner’s sugar if the icing spatula does not stay standing when placed in the center of the icing. I add one tablespoon at a time just to make sure i do not end up with a clay.

Place some icing inside the bag, half full only for ease in piping.

Squeeze the icing down and twist the bag. 

Place the filled bag in your icing stand and cover the icing with cling wrap and wet dishcloth. 

Pipe your center. Normally, you use a #12 piping tube or tip to make a Rose base. That is the Wilton way as seen below.

You have two options, and this is what is recommended for beginners. You can let the base dry and then pipe the Roses afterwards. 

I prefer the more impromptu version, piping a base using the same tip i will use to make the petals like the one below;

The wide end of the piping tip is at the top, your left thumb and index finger working instead of the right piping arm. It takes practice to synchronize this, i don’t promise that you perfect it the first time, but it is worth going trying.

You end up with an upright slim base as opposed to the one on top, but i am doing only a 5 petal Rose so i think i am on the right track.

Make one full swing with the narrow end at the top, going 1 1/2 turn. Wilton recommends a closed center, i like it like this.

Next is the first petal, starting where you ended the center bud.

Add the second petal (i am using a 103 tip, not 104).

Third petal added and the 5 petals. Each petal should have the same size, but i think nature sometimes do not make them all even, so be free and do your own version.

I think this will be my personal Rose Ala Shirley style, petals a bit flared and curled, not the often seen flat wide petals. Just too common nowadays. 

ROYAL ICING RECIPE

1 eggwhite, at least a day old, stored at room temperature covered with cling wrap.

1 teaspoon lemon juice

1 lb of sifted confectioner’s sugar, or until the icing reaches off peak stage.

Place the eggwhite and lemon juice in the mixer bowl fitted with a paddle.

Set at low speed, mix and add the icing sugar 1/4 cup at a time. Set a damp cloth or towel over the mixer while mixing the icing, keep adding the sugar until icing becomes glossy and reaches the off peak stage.

This is a smaller tube, and i waved the piping bag a bit to create that torn petal look.

3 and 5 petals as most books suggest. You can probably create your own 3 -5 styles of Roses in one session. 

Next is the Ribbon Rose, Wilton method.

Use the base that has dried up, then pipe the first layer. The piping arm does not move, only the fingers holding the nail. This is why the icing nail has ridges, so the fingers will have more suction and not slide.

Next add the second layer, and third if you want a full Rose.

They look prettier when a smaller tip is used, this one is tip 104. 

Next is piping mini Roses on cocktail sticks! 

Dip the tip of the cocktail stick on a damp sponge or cloth, then pipe some icing using tip 101s or 101. 

Pipe the petals as in full regular size Roses. Prick a hole on a piece of wax paper square and stick the piped Rose in it.

Finish piping the third row of petals. Let dry by sticking the cocktail stick on a styrofoam board.

More to come… i have a huge backlog of images to post so please bear with me…I intend to add pages on Run Outs, Extension Works, Laces, and many others in the future.