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Marshall 07-12-2007 @ 2:54 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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I am trying to learn to decorate but I'm having trouble getting the correct stiff consistency to form buttercream roses what do I do?
What is a good recipe? I even tried the ready-made Wilton icing and my rose wilted.


Marshall G

cakebyheather 07-18-2007 @ 1:08 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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A great way to learn how to decorate is to take the Wilton courses offered at your local arts and crafts stores like Michael's or Joann's Fabric.  They don't cost much but you must provide your own supplies.  The stiffness of your icing depends on where you live, the humidity, the amount of sugar vs. liquid in your recipe. If you have hot hands like me, you need to work fast and keep your icing fairly stiff.  Sometimes you may need a High-Ratio Shortening (found at the cake suppliers, pricey though).

cakebyheather 07-18-2007 @ 1:15 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Sorry my last message was long.  Here's a Wilton buttercream recipe: Yields 3 cups
1/2c.vegetable shortening
1/2c.=1 stick butter/margarine
1 tsp. Clear Vanilla
4 c. sifted 10x sugar
2 T. milk/water
Note: All shortening may be used & 1/2tsp Clear Butter Flavor.  Add 3-4 Tbsp. Corn Syrup per recipe to thin for icing cake.  Good Luck!!

Marshall 07-19-2007 @ 9:20 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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cakebyheather- Thank you for your comments. I am currently in the Wilton course I. It is very helpful, but I have still had trouble with icing stiffness. I was told that my confectionary sugar may not be 10X, and I am going to try a different brand. Thanks again. --Marshall

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Marshall 07-19-2007 @ 9:31 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Cakebyheather--
Thank you for the recipe.
I am trying a new 10X sugar today and will try your recipe.
Marshall


Marshall G




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