How to Make Frosting Roses
- 1). Prepare your frosting. Mix a supply of buttercream frosting with 2 to 3 drops of food coloring, and stir steadily until it achieves a uniform color. Add more food coloring if desired. Add the frosting, spoonful by spoonful, to a bag that has been outfitted with a rose pastry tip.
- 2). Squeeze a dollop of frosting onto the top of a flower nail. Take a small square of wax paper--2 by 2 inches will suffice--and press it firmly onto the frosting, affixing the wax paper into place.
- 3). Position the tip of your bag, angled inward, onto the top of the wax paper. Then, and as you simultaneously rotate the flower nail, squeeze out the frosting in one continual stream. The end result should be a cone of frosting--wide on the outside and tapering to a tip in the center.
- 4). Form three petals. Position the end of the tip of your frosting bag to the side of the cone formed in Step 3, just above the height of the cone. This will allow the petals to fold up and out, like a proper rose. Slowly, squeeze out the frosting as you rotate the nail, until you form a "petal" that wraps one-third of the way around the cone. Repeat this step twice more, overlapping the petals slightly, until all three petals wrap delicately around the cone.
- 5). Repeat Step 4, for a second layer of five petals. As before, overlap each petal slightly, so that they encircle the center of the cone in an unbroken stream. Keep the bottom ends of your petals angled inward, to prevent your petals from falling off your rose into a disastrous mess.
- 6). Produce one final layer of seven petals. Keep the petals evenly spaced around the circumference of your nascent rose. You can continue to add layers past this step, if desired.
- 7). Slide the wax paper off the tip of the flower nail, and place it on a baking sheet. Place the flowers into a refrigerator or freezer until they are hard, and remove them with a spatula.
