Top Tips for Making Fondant Roses

By: Laura Davis
These instructions once perfected will give you perfect roses commonly used on wedding cakes; this method is tricky and it is recommended you practise making the roses before the day of preparation.

Break off a small piece of the fondant and roll it until you roughly have a 1" diameter ball. Shape the ball 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 previous, do not worry too much about size, if in a later stage you are finding that the sizes of the petals are too small then start again.

Once you have your ball we want to flatten it to form a petal; use your thumb and press down on the ball. You want to create a circle that is 2" in diameter, it is important that the petal is about ?" thick on the bottom and thin on the top.

*For a more realistic look ensure that the petal tips are paper thin.

Having created the first petal, apply to the base of the cone, carefully wrapping it around finishing with a furl at the top to create a bud.

It is best to start by applying the thick side of the petal to the base of the cone then carefully wrap the thin 'petal' around- slightly bending it over itself to create a bloom effect.

Do the same with the three remaining petals; applying them from the bottom bud and delicately shaping the thin top to replicate a rose's petal as it unfurls from the bud.

Make five more petals, this time slightly larger than the originals but ensure you still keep the tips as thin as possible. Apply these final petals lower down on the base than the previous petals, spread the petals evenly round the base layering them up and curling the edges back a slight bit more to create more bloom.

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

For inspirational ideas visit Special Days Cakes; award winning cake specialists who create stunning celebration cakes in Scotland.

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