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I chose Practice Bakes Perfect challenge #16 A dozen roses. I wanted to practice my skills with piping royal icing roses. Many years ago I have piped royal icing roses on a toothpick. I never get the chance to pipe roses using royal icing.  I watched Juliaโ€™s @Julia M. Usher video on piping royal icing roses. What I found very useful was giving the first piped icing a little time to set before piping the petals around. I need to practice more.

These roses were piped with white royal icing and then dusted with petal dust.

Julia Usherโ€™s video link: https://www.youtube.com/watch?...Ih2DeJENo&t=626s

@Zeena posted:

I chose Practice Bakes Perfect challenge #16 A dozen roses. I wanted to practice my skills with piping royal icing roses. Many years ago I have piped royal icing roses on a toothpick. I never get the chance to pipe roses using royal icing.  I watched Juliaโ€™s @Julia M. Usher video on piping royal icing roses. What I found very useful was giving the first piped icing a little time to set before piping the petals around. I need to practice more.

These roses were piped with white royal icing and then dusted with petal dust.

Julia Usherโ€™s video link: https://www.youtube.com/watch?...Ih2DeJENo&t=626s

Thanks for sharing my video. I actually do my roses somewhat differently now - (1) I never pipe a central core (at least not for royal icing ones); just a small "anchor blob", and (2) because I have no patience whatsoever and am always in a rush, I prefer to mix my icing super thick and to pipe the petals continuously, one right after the next. The icing has to be thicker than shown in my video to do this, and you have to fill the bag minimally (and choke close to the pastry tip) in order to push out the icing without too much effort/strain on the hand.

Nice job on yours! (Though now I would go thicker on the icing; the thicker the icing, the more definition as well.)

Thanks for sharing my video. I actually do my roses somewhat differently now - (1) I never pipe a central core (at least not for royal icing ones); just a small "anchor blob", and (2) because I have no patience whatsoever and am always in a rush, I prefer to mix my icing super thick and to pipe the petals continuously, one right after the next. The icing has to be thicker than shown in my video to do this, and you have to fill the bag minimally (and choke close to the pastry tip) in order to push out the icing without too much effort/strain on the hand.

Nice job on yours! (Though now I would go thicker on the icing; the thicker the icing, the more definition as well.)

Thank you Julia @Julia M. Usher. I meant to write "icing blob". I so agree with you about icing consistency.

You always create such beautiful gum past flowers and it's nice to see that you are working on improving your skills when it comes to royal icing flowers (kudos for embracing the spirit of these challenges). Roses take a bit of practice to master, but yours have great form. I hope that you continue to practice and improve upon this technique.

Thank you Christine @Sweet Prodigy. I find these challenges a learning experience for me. Thanks to you and Julia @Julia M. Usher.

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