Hi Sara, thank you so much for the comment, and so sorry I took too long to write here, I believe it was small portion of leaf green and more kelly green. I used "very small" amount
Hi Brandi, Thank you so much for reaching out, I'm so sorry it took awhile to respond, this is actually a great question. Once you arrange it on the cake some flowers will put close together and some flowers will be covered with leaves. I think this could be a great video I can make to help, stay tuned!
I have never quite seen this method of piping roses. Is this something you were taught in a pastry class or is it a self-taught technique? They are absolutely beautiful, from the top view. And while there are MANY petals, from the side they are very small, meaning not wide enough, like a real petal that grows from the base of the rose and encases the bud. As I said, they are beautiful, but it is too bad that the outer petals couldn't be wider. They would look like full long-stemmed roses since they are so tall! Lovely work otherwise, though. Thanks for sharing. BTW, do you use SMB for all of your flower-piping videos?
Awesome! Can you please tell me how you arrange these on a cake? Do you freeze them and then add them on a cake? And then once they’re on the cake is that when you add the leaves? Thanks!
Beautiful roses. May you specify how many petsls per round, what level, curvature/placement. It would be nice to know what you are thinking when piping
