Freezing?

[Amanda]

Can you freeze buttercream flowers? I imagine you can, but will they bleed when you take them out? How do you prepare them for the freezer?
Thanks!

[2sdae]

I have but they melt coming to room temp just like anything you freeze, not to a mooshy blob but they have to be worked with fast after you take them out of freezer. I put mine in a air tight container loosely and then cover with the lid.
But I dont do it unless I plan on using them soon, I have had some get kinda yucky after freezing for long, but no bleeding of color.

[Amanda]

Hmmm...freezing doesn't sound like the best option.
I have a cake that's due on the 6th. I want to make some flowers that I've never done before. I thought maybe I could practice them ahead of time and if it goes well...use them on the cake? I know It's lazy, but she's getting it for practically nothing (see my pricing thread...) and if I make the icing and color it, I really don't want to waste it...ya know? How long would they last in an air tight container at room temp or in the fridge?
Thanks!

[2sdae]

I make my flowers out of royal and store them room temp covered for months...

[Amanda]

Maybe I will do royal. I already have some made up from Easter cookies I just finished! I'm afraid my buttercream flower skills are slipping...

[2sdae]

extra royal is perfect for practicing flowers and just keep the good ones for future use.

[beachcakes]

I've frozen BC flowers for up to a month. No problems with bleeding, but like 2sdae said, you have to work quickly - pull one out of the freezer at a time b/c they thaw out very fast!

[cynfulcakes]

I store my flowers in the freezer up to 30 days in an airtight container. Once you pull them out you do have to get them on the cake with in 5 mins. or less. The color does not bleed, I also display cakes in a frozen cake case - which has a shelf life of 30 days.
If you decide to use buttercreme (which I love dearly) wait until your flowers are in place
than add your leaves. It will hide any flaws that may happen while placeing them on your
cake.

[cakebaker]

I almost always freeze my butter cream roses before I attempt to put them on the cake. Firming them up lets me place them without damage a lot easier! I agree though, once they come out of the freezer, they thaw quickly!

I've frozen in advance for months. If you wrap them well, there's no problem. They freeze just as nicely as the icing does before it's turned into a rose.