So there are a couple of ways of doing icing roses. There's the one you most commonly see in cakes from stores, and that Wilton teaches, with the fluffy curved petals. And then there's the one Martha Stewart teaches in her cupcake book that is more of a spiral.
I have never mastered the Wilton rose. I practice and practice and practice and they're still fairly awful. On the other hand, I can rock a spiral rose like no one's business. But, the Wilton rose is the one most people associate with roses, so I keep going back and trying to make it work.
What cake technique do you have trouble with?
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