Comments on: Making roses without cutters http://bakingproject.com/2008/07/31/making-roses-without-cutters/ Baking, cake decorating, classes. Thu, 22 Jul 2010 12:56:47 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Chef Rod http://bakingproject.com/2008/07/31/making-roses-without-cutters/comment-page-1/#comment-3973 Chef Rod Thu, 01 Oct 2009 09:52:33 +0000 http://bakingproject.com/index.php/2008/07/31/making-roses-without-cutters.html#comment-3973 Oh I do appologize for posting twice in a row, but i would also like to comment that with the thinner edges from the method i just provided, you can also curl back those edges on each petal to form the famous look to a rose petal. Like mentioned above i can give pictures for a totorial if needed. Just want to help. :) Chef Rod Oh I do appologize for posting twice in a row, but i would also like to comment that with the thinner edges from the method i just provided, you can also curl back those edges on each petal to form the famous look to a rose petal. Like mentioned above i can give pictures for a totorial if needed.

Just want to help. :)

Chef Rod

]]> By: Chef Rod http://bakingproject.com/2008/07/31/making-roses-without-cutters/comment-page-1/#comment-3972 Chef Rod Thu, 01 Oct 2009 09:50:59 +0000 http://bakingproject.com/index.php/2008/07/31/making-roses-without-cutters.html#comment-3972 Regardless to the fact that my website isnt working becuase i just closed my doors, i am now the executive pastry chef at Couture Cakes in Chongqing China. I am enjoying my work and am always looking for new and improved ways to change or edit something. I took a look at your demo for the roses, and yes i agree this is a very simple method and can make beautiful roses, but may i suggest an extra step that will improve the final image of the rose. When you make the edge on the petal you simply pinch the ends together with your fingers *coated with shortening to make it easier* Yes that is one method, but i fear that your edges are a little thick. Sure they look nice, but for some of the roses i make you just cant have them that thick. I would recomend that you use a ziploc bag *or a pastry bag* withever you got, use the inside top and bottom, place your petal inside and seal it around the oil. Then use your thumb and fingers to form your edge. This will not only give you an extremely thin edge but also allow you to mishape the petal each time to fit what you are looking for. One fo the golden rules in Baking and Pastry is that if you want it to look real, mess it up. now im not saying go nuts and start cutting things, but honestly not every petal is to be perfect. Nature sure isnt. Well i hope this idea helps you, i can assure you this is what i use to make my roses and if you want pictures, email me at my address provided and i will be happy to share. I look forward to being a normal blogger on your page, and to offer as much advice as i can. CIA Grad, Restuarntier, Exec Pastry Chef, and hopefully a friend. Chef Rod Regardless to the fact that my website isnt working becuase i just closed my doors, i am now the executive pastry chef at Couture Cakes in Chongqing China. I am enjoying my work and am always looking for new and improved ways to change or edit something.

I took a look at your demo for the roses, and yes i agree this is a very simple method and can make beautiful roses, but may i suggest an extra step that will improve the final image of the rose.

When you make the edge on the petal you simply pinch the ends together with your fingers *coated with shortening to make it easier* Yes that is one method, but i fear that your edges are a little thick. Sure they look nice, but for some of the roses i make you just cant have them that thick.

I would recomend that you use a ziploc bag *or a pastry bag* withever you got, use the inside top and bottom, place your petal inside and seal it around the oil. Then use your thumb and fingers to form your edge. This will not only give you an extremely thin edge but also allow you to mishape the petal each time to fit what you are looking for.

One fo the golden rules in Baking and Pastry is that if you want it to look real, mess it up. now im not saying go nuts and start cutting things, but honestly not every petal is to be perfect. Nature sure isnt.

Well i hope this idea helps you, i can assure you this is what i use to make my roses and if you want pictures, email me at my address provided and i will be happy to share. I look forward to being a normal blogger on your page, and to offer as much advice as i can.

CIA Grad, Restuarntier, Exec Pastry Chef, and hopefully a friend.

Chef Rod

]]> By: visitor http://bakingproject.com/2008/07/31/making-roses-without-cutters/comment-page-1/#comment-1242 visitor Mon, 03 Nov 2008 04:31:38 +0000 http://bakingproject.com/index.php/2008/07/31/making-roses-without-cutters.html#comment-1242 your roses look beaustiful. thanks so much for the tips! it really helps a whole lot. your roses look beaustiful. thanks so much for the tips! it really helps a whole lot.

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