Still determined to bring pumpkin cupcakes with awe-inspiring roses to Thanksgiving, I couldn’t stop piping roses last night until they started to resemble (however loosely) real roses. This time, I tried buttercream frosting instead of the sumptuous cream cheese frosting I tried last time and found that buttercream is for sure much better at holding its stiffness. For a long time the roses I piped looked like blobby, mushy flowers which Alan assured me looked good, but I refused to stop. Finally, after a good few hours, they started to look better. I know they’re nowhere near as good as some other buttercream roses out there, but I hope these will knock a sock or two off at the Thanksgiving table this year.
Last modified: January 10, 2019