How to Make Roses out of Fondant
Fondant roses are a perfect edition to a cake or cupcake, adding a romantic or sweet, feminine feel to a beautiful dessert. You can buy them at the store of course, but they're very easy to make at home and they'll taste much better if made from scratch! Follow these easy instructions to make your own. Just get started with Step 1 below.
Notice: If you have not already made your fondant, follow wikiHow's recipe to make fondant at home. You can also buy pre-mixed fondant.
Roll out the fondant with a rolling pin until it is 1.5 centimeter (0.6 in) thick, 15 centimeter (5.9 in) in width and 20 centimeter (7.9 in) in length. Arrange so that the 20 centimeter (7.9 in) length is the side closest to you.
Lift the top of the fondant, the side furthest from you. Pull it towards you and fold it to create a smaller layered piece of icing that is 3 centimeter (1.2 in) thick and 7.5 centimeter (3.0 in) wide. Try to leave space and volume in the fold to create a larger bloom.
Trim 1 centimeter (0.4 in) of length from each end of the folded icing.
Begin to roll up the icing from one of your newly trimmed ends, like a Swiss roll. As you roll, hold the end where the two folds meet as the actual fold of the icing will form the rose petals.
When you have the rose to its desired width and fullness, pinch the base that you have been holding to give the rose a more conical shape.
After cutting off any excess icing, carefully push back and separate the layers with a cocktail stick to give the flower more shape.
Finish by cutting little leave shapes out of green icing and stick to the underside of the rose.
Part 2Full Roses
Place a seed-shaped ball of fondant at the end of a skewer or toothpick to help you form the flower around it. The height of the seed determines the rough height of the rose.
With a small ball of fondant, form a thin petal, in an egg shape with a sharp, pinched point at the narrow end.
The more petals you have, the fuller your rose will be, but how many you should make will probably depend on the size. Actual roses have between 5-40 petals.
Place a petal on a clean, food-safe sponge or piece of foam. Use a ball tool, a pea-sized ball bearing, or the cup of a 1/2 teaspoon measure (assuming it is a basic round) to round out the petal. Rub it in a circle at the center to form the cup of the petal shape and then rub it at the edges to make the very edge thinner than the rest of the petal.
Do not worry about keeping the edge of the petal perfectly straight or even, as real petals are curled and uneven normally. If the fondant sticks to your tool or surface, use wax paper or saran wrap. You can also do these same formations with only your finger, if you do not have any tools.
Place the first petal so that the pinched base is at the base of the center you formed earlier. Carefully wrap the petal around the center. Add on the next petal, with the pinched base slightly to the side of where the first one was placed. Wrap that petal and continue on to the next. Continue in this fashion until the rose is to desired fullness. As you go, the petal should become less tightly wrapped and should begin to pull away from the center of the flower at the top.
Once all of the petals are on, smooth out and shape the base until it looks how you want it to look. Slide it off of the skewer or toothpick.
You can use food paint, edible glitter, or even other fondant to add various finishing touches to your rose. Consider adding fondant leaves or try dried grape leaves. Enjoy your fondant rose!