Creating Fondant Roses For Your Wedding Cake

Fondant ribbon roses are a beautiful addition to any wedding cake, and they're easy to make. You can use fondant to create realistic-looking roses without needing to buy lots of specialist equipment. In this article, we'll take you through the steps to make your own fondant roses, from preparing and cutting the fondant to assembling the rose and making it look realistic. We'll also offer some tips on colouring your fondant and share some ideas for other fondant creations.

How to make fondant roses without tools

Fondant roses can be made without any tools and are a great way to decorate cakes and cupcakes. You can make these roses in different sizes and colours. Here is a step-by-step guide to making fondant roses without any tools.

Supplies:

Fondant in the colour of your choice

Making the Rose Bud:

• Pinch off a chunk of fondant and roll it into a ball.
• Then, roll it into a cone shape and set it aside.
• Pinch off nine small pieces of fondant, smaller than the cone.
• Roll these into balls and then flatten them with your fingers, using pressure, to make circles.
• If the fondant is too sticky, dust your fingers with cornstarch.
• Place the first circle onto the cone, wrapping it around and ensuring it sits higher than the tip. The fondant should stick to itself.
• Curl it around to fit snugly and set it aside.

First Row of Rose Petals:

• Take three of the fondant circles and flatten them into circles.
• Wrap the first circle around the bud, then do the same with the second, overlapping the first petal.
• Add the third petal, tucking it under the first, then fold the first petal back over to overlap.

Second Row of Rose Petals:

• Take the remaining five circles and flatten them.
• Attach the first to your rose, then add the rest, overlapping them slightly.

Final Steps:

• If the bottom of your rose is bulky, cut it with scissors or twist and pull off the excess.
• Adjust and open up the petals slightly.
• Leave the rose to dry fully for a couple of days. If adding to the side of a cake, insert a toothpick into the bottom of the rose before drying.

And there you have it! A fondant rose without the need for any tools.

How to make fondant roses with a ruler and pizza cutter

Fondant roses are a beautiful addition to any wedding cake and can be made easily with a ruler and pizza cutter. Here is a step-by-step guide to creating these elegant decorations:

Firstly, colour your fondant to the desired shade. A gel food colouring is recommended to achieve a vibrant colour without making the fondant sticky. Roll out the fondant to about 1/8" thick or thinner. Use a ruler as a guide and cut rectangular strips with a pizza cutter. The size of the rectangle can vary depending on the desired size of the rose; a standard size is approximately 3" by 7".

Once you have your rectangle, fold it lengthwise. Then, take one end and start rolling it towards the other end. You can pinch the fondant as you go to create pleats and open up the rose. When you reach the end, cut off any excess fondant.

To create leaves, roll out the fondant and cut squares. A quicker method is to cut a large square, then cut it into smaller squares. Take two opposite corners of the square and pinch them together in the middle. Cut the pinched part in the middle, and you will have two leaves!

You can make the roses and leaves ahead of time and let them dry, or you can place them on the cake right away. These fondant roses are an easy and effective way to decorate a wedding cake.

How to make fondant roses with realistic-looking petals

Making fondant roses with realistic-looking petals is a simple and fun process. You can make these roses in various sizes, and you don't need to drag out a lot of equipment. Here is a step-by-step guide on how to create these beautiful and realistic fondant roses:

Supplies:

Firstly, gather your supplies. The great thing about making fondant roses is that you don't need many tools or supplies. All you need is fondant in the colour of your choice. You can also use fondant tools if you want to create more intricate and realistic petals. These tools are easily available at cake-decorating stores, some supermarkets, or on Amazon.

Making the Rose Bud:

To form the bud, start by pinching off a piece of fondant and rolling it into a ball. Then, shape the ball into a cone and set it aside. Next, pinch off nine small pieces of fondant, smaller than the cone you just made, and roll them into balls. Take one of these balls and flatten it with your fingers, dusting your fingers with a little cornstarch if it becomes too sticky. Place this flattened piece onto the cone, wrapping it around and ensuring it sits higher than the cone's tip. Curl it around to create a good fit, and you've formed the rose bud!

Creating the First Row of Rose Petals:

For the first full row, you will need three petals. Take a fondant ball and flatten it into a circle with your fingers, just like you did for the bud. Now, wrap this petal around the bud and set it aside. Flatten another petal and attach it the same way, slightly overlapping the first petal. Do the same with the third petal, tucking it under the first petal and then folding the first petal back over to overlap.

Adding the Second Row of Rose Petals:

For this row, you will use the remaining five petals. Flatten each fondant ball and attach them to your rose, overlapping them slightly with each other and the previous row.

Finalising and Drying Your Fondant Rose:

If you're creating a large rose, you can continue adding rows of petals, making each petal slightly larger than the previous row. Once you're happy with the size of your rose, you can adjust the petals by opening them up a bit to give them a more natural look. If the bottom of your rose is bulky, you can cut it with scissors or twist and pull off the excess fondant.

Now, let your rose dry completely. This typically takes a couple of days. If you plan to add your roses to the sides of a cake, insert a toothpick into the bottom of each rose before letting them dry. Place the toothpicks into some styrofoam to dry.

And that's it! You now have beautiful and realistic fondant roses that are perfect for decorating cakes, cupcakes, or any other sweet treat.

How to colour fondant for roses

To colour fondant for roses, you can either buy pre-coloured fondant or colour your own fondant at home. If you want to colour your own fondant, you can add gel food colouring to white fondant and knead it through until you have an even colour. You can also buy pre-made fondant in a range of colours. When making your own fondant, you can also add flavourings such as vanilla to enhance the taste.

If you are painting your roses onto fondant, you should use food gel paste instead of liquid food colouring. This is because liquid food colouring can make the fondant mushy and sticky. You can also add a drop of vodka to your food gel paste to loosen it up and make your roses more shiny.

How to assemble fondant roses

To assemble fondant roses, you will need to roll out the fondant and cut out circles for the petals. The number of petals you need will depend on how many roses you want to make and how full you want them to be. For a basic rose, you will need at least five petals.

Once you have your petals cut out, it's time to prepare the base of the rose, also known as the centre or the bud. To do this, take one of the fondant balls and roll it into a cone shape. Set this aside.

Now, take your first petal and flatten it with your fingers into a circle. If the fondant is too sticky, dust your fingers with cornstarch. Place the petal onto the cone-shaped base, wrapping it around and ensuring it sits higher than the tip of the cone. The fondant should stick to itself without needing any water.

Repeat this process with two more petals to form the first row of petals. For the second row, you will need four more petals. Attach these one by one, overlapping the previous row slightly and tucking each new petal under the previous one. Once all the petals are attached, give the rose a more natural look by bending the top of the petals with your finger to create a wilting effect.

Finally, cut off any excess fondant from the bottom of the rose. If it is still a little bulky, you can trim it with scissors or twist and pull off the excess. Allow the rose to dry completely before adding it to your cake.

Frequently asked questions