Flat mess on my first attempt at piping buttercream flowers

I learned few things in today's session:

1. Shortening don't guarantee a sturdy buttercream. You still have to make sure you do not overbeat.
2. I do not like shortening at all. I really tried but I cant. If I can't dare eat it, I wont let my friends or family eat either. 
3. Baking is science. Technique, temperature, ingredient and correct measurement really matters here. You can't just wing it.
4. Baking is not as easy as you think it is. It's an art and you have to master it. Sometimes you have to try multiple times before you perfect the craft.
and lastly
5. Dedication is key. Passion is second. Talent is last.

I thought my buttercream will be as fail-proof because you know, what else can go wrong with an american buttercream with shortening to boot? All (not-so-yummy) ingredients are already in the mix so I was very complacent that no overbeating, tempature or anything can make it go wrong.

I was soo wrong. And because of that, here's the flat mess i created today:

Can't make the leaves stand up. Heartbreak.

 

You can't even call this flower. 

My arsenal was oh soo ready. 

This is after dividing the buttercream into colors

With Pinky where it all started.

Then again, we are not giving up. I am not ashamed with my mistakes and failures hence Im posting it here for everyone to see. We come out wiser after every failure and we should root on that. Great artists were once amateurs. They just never give up practicing and perfecting their craft.

We will do the same.

Our next post will be a better one.

Thanks for reading!