How To Make Fondant Icing Roses For Cakes

Method 1

These directions once perfected will give you perfect roses commonly used on wedding cakes; this procedure is tricky and it’s recommended you practice creating the roses before the day of prep.

Split a small bit of the fondant and roll it till you roughly have a 1″ diameter ball. Shape the ball right into a cone by pinching one side of it; ideally, you want the cone to be 1.5″ tall.

To make a petal roll a ball of fondant roughly a quarter of the size of the prior, don’t worry too much about the dimensions if in a later stage you are discovering that the sizes of these petals are too small then start again.

Once you have your ball we want to flatten it to form a petal; utilize your thumb and press down on the ball. You want to create a circle that is 2″ in diameter, it’s important that the petal is all about 1/4″ thick on the ground and lean on the surface.

*To get a more realistic appearance to ensure that the petal tips are paper thin.

Having created the very first petal, use to the bottom of the cone, carefully wrap it about completing with a furl in the top to make a bud.

It’s ideal to begin by applying the thick side of the petal to the bottom of this cone then carefully wrap the thin ‘petal’ around- slightly bend it over itself to make a bloom effect.

Do exactly the same with the three remaining petals; applying them from the bottom bud and delicately shaping the thin top to replicate an increased’s petal as it unfurls in the bud.

Make five more petals, now slightly bigger than the originals but ensure you still keep the tips as thin as possible. These last petals lower down on the foundation compared to the previous petals, spread the petals evenly around the base layering up them and curling back the edges a bit more to create blossom.

Continue layering the petals on till you are satisfied with the fullness of the rose.

Strategy 2

Here is an even simplified way of producing a less detailed rose, although, in my opinion, it’s a more contemporary appearance. This technique will provide you a better that should keep white with sugar will be suitable for wedding cakesnonetheless if used with coloring they’ll be perfect for birthday cakes. This method isn’t hard to alter and that I recommend experimenting to create variations on the fundamental role.

The method is as follows.

Roll out your colored fondant icing till it’s 1.5cm in depth, 15cm in diameter and 20cm in length. Arrange the rolled to ensure the length is the side nearest to you.

Take the very top of this fondant rectangle, then pull it and fold it together with itself to create a smaller layered piece of fondant that is 3cm thick and 7.5cm wide. Don’t flatten or squeeze the two layers together at all, try to leave a cavity of air/space in the fold to create volume in your own mane.

Cut off 1cm of the span from each end of the rectangle.

Take among those short ends of your rectangle and start to roll it up like a swiss roll nonetheless, you don’t need the increased to look like a log so to make a bud pinch the base end as you continue to roll up the fondant span around itself. This should produce a shape rose.

After cutting off any excess icing carefully push back and separate the layers to provide the flower more shape. To finish stick to the bottom of this and cut on little leave shapes out of icing increased.

If you would like to produce the side of your iced cake make a number of these flowers and join them by the green leaves creating a rose chain around your cake.

To completely change the finished look of the rose cut on the folded over icing and pinch to make two layers of thin petals; after rolled splay, the sparse layers outside to create a carnation style blossom.

Strategy 3

Here’s a third way of creating flowers, now small buds, that if made in volume may be used to create a fragrance effect or simply used to decorate cupcakes independently.

Take a little ball of fondant around 2cm in size and roll it into a 0.5cm thick sausage shape using a small rolling pin roll out the icing until it is of very thin consistency.

Together with your fingers apply pressure and pull the icing at the same side so that this side gets thinner than another, further thin it out by using a cocktail stick as a rolling pin.

Carefully roll up the length of the icing just like a Swiss roll. Take the icing roll that ought to be around the 1-2cm diameter and smooth the edge in the coating.

Pinch the roll 3-4cm in the blossom’ to get rid off the fresh icing and also to encourage the outer layers of the roster to play out.

Very gently with your index finger different and furl back the layers of the roll to create the consequence of petals. It could be useful to use your cocktail stick or a tissue coated cocktail stick (to protect the form of the icing) to slightly separate the layers of the roster and shape them backward to produce the effect of a bloom.

Take catering scissors (normal sharp scissor will also do) and cut the roll so that it is just 1.5-2cm of this bloom is left.

This leaves a small flower that when made in vivid colors appear brilliant at the top of iced cupcakes and birthday cakes; turning a celebration cake into something special!