How to Make Frosting Roses

1. This is usually the last layer I create, and it is composed of seven petals. As you create your petals, be sure to space them evenly around the rose. Try to make this last layer tidy and to ensure the bottom ends of the petals are angled inward instead of splaying messily outward. If you have extra room on your nail and want to make a larger rose, you can continue to add layers around the center.

2. Once your flower is complete, carefully slide the wax paper off of the nail and place it on a baking sheet or other flat surface. Repeat the procedure to create as many flowers as you need (and a few extra in case of emergencies!) If you are using buttercream, place the flowers in the refrigerator or freezer to harden if you are not using them right away. Once hard, they can easily be removed by hand or spatula and placed on a cake. If you are using royal icing, leave the flowers at room temperature to harden. The outside will harden almost immediately, but the bottom (the part touching the wax paper) will take longer, so give them 24 hours to fully set before removing them from the paper. They can be stored indefinitely at room temperature.

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