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Roses, Roses, Roses
Saturday, October 18, 2008
1:00pm - 4:00pm
Instructor: Susie Rasmussen
Have you mastered the rose yet? Have you ever wanted to learn how to make roses on a stick? How about striped or two-toned roses? Do you want to make roses from fondant? Learn how to make tiny toothpick roses. Do roses from candy gumdrops and marshmallows. You can pipe a supersize rose that is perfect by itself on a cake. Learn different techniques and tricks that work great on roses. So get that rose nail out and let's have some fun!
(Please see supply list below.)
ROSES, ROSES, ROSES SUPPLY LIST
TIPS:
101 VERY SMALL ROSE
59 CURVE ROSE (OPTIONAL)
102 SMALL ROSE
97 DOUBLE CURVE ROSE (OPT.)
103 MEDIUM ROSE
3 SMALL ROUND
104 LARGE ROSE
12 ROUND
124 X LARGE ROSE
67 LEAF TIP
127D TEXAS GIANT ROSEOPT
352 LEAF TIP
****Left hand tips available for 59L, 97L
SUPPLIES:
ONE BATCH SUSIE’S BUTTERCREAM ICING (USE 1 T LESS WATER)***Please see changes to recipe below.
DECORATING BAGS-ANY KIND
COLORED ICING (TO MAKE STRIPED AND TWO TONE ROSES) 1 CUP
SMALL BOX TO CARRY HOME ROSES
ROSE NAIL
WAX PAPER cut into 2” squares
COUPLERS
BOWLS
1 CUP GRANULATED SUGAR
CORNSTARCH
SMALL SCISSORS
SPATULAS
ROUND TOOTHPICKS
LARGE ZIPLOCK BAG
CAMERA
TRASH BAG
TOWEL
SWEATER IF YOU GET COLD
Susie's Buttercream icing
****PLEASE NOTICE CHANGES IN RECIPE
Use store brand shortening with transfats in it rather than Crisco with zero transfats that make the icing too soft and it will separate.
2 pounds of powdered sugar
2/3 cup of store brand shortening
½ teaspoon clear vanilla ½ teaspoon almond extract
½ teaspoon butter flavoring
1/2 cup water You can count all the flavorings as part of the water by putting the flavorings in the cup then add enough water to make a 1/2 cup. We can always thin the icing down with karo syrup.
1 heaping tablespoon of cornstarch
Put everything in bowl and mix for a few minutes. Scrape down bowl and then mix icing on high speed for 5 minutes until the mixtures lightens in color and rises in the bowl. Leave at room temperature for class. Store tightly covered in refrigerator for several weeks. Store any leftovers in plastic wrap and then in a plastic bag in freezer for several months. Bring back to room temperature and rebeat.
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