The formula is'nt the problem, it's the baking time and technique.
The filling should be warmed prior to baking.
1. Heat to boiling your corn syrup, 1/2 the sugar and butter.
2. Whip by hand the 1/2 sugar and eggs until well...
the bedding that looks like egg crate inserts is great for forming flowers.
line with plastic or tinfoil and dust with corn starch and your good to go.
do not dust with powder sugar as we are in TX and the humidity will melt the sugar...
the roses once made and stored will keep a good long time.
they can dry in a matter of hours. DO NOT STORE IN THE REFRIGERATOR.
cool dry place is fine.:lol:
where in TX are you?
make sure you use a powder or oil base color....