How-to: Make a fondant roseFebruary 14, 2011 at 10:21 AM | Posted in how-to | 11 Comments
Tags: fondant, rose
This how-to is brought you by the letter V and the number 14.
(Sorry I think I’ve been watching too much Sesame Street with my nieces. haha)
When you think of Valentine’s Day what comes to mind? The color red, roses, hearts, I love you… Now me? I’m a sucker for roses. When I got married I wanted roses everywhere. So I thought a rose tutorial would be appropriate to celebrate Valentine’s Day with my readers.
Now before you start telling me that you don’t have the skills to make anything from fondant, I’m here to tell you PSSSHAAHHH! My tutorial is really simple. It doesn’t require fancy equipment or previous fondant knowledge like some other rose tutorials. Trust me. If I can teach my husband. I can teach you.
Here’s what you’ll need:
* You can find pre-made fondant at Michaels, Joanns or your local cake supply store. If you are feeling ambitious you can make your own fondant! I’m partial to red roses but if you like yellow roses (like my MIL), white roses, pink roses, feel free to use whatever color fondant you want.
Let’s begin. (Please ignore my hideous nails. I am desperately in need of a mani.)
Pinch off 7 balls of red fondant all about the same size. The bigger the balls, the bigger the rose. (LOL. I’m so immature!) Roll one of the balls into a cylinder. Fold a corner of the ziplock bag down over the cylinder.
Using your index finger gently flatten the cylinder. Start at one end of the flat cylinder and roll one end towards the other end.
This forms the central bud of the rose. Set aside. To make each petal, fold a corner of the ziplock bag down over one of the fondant balls.
Using your index finger, gently flatten the ball into a circle. Don’t worry if the edges look cracked. I think it makes the rose look more realistic IMO. But if you are a perfectionist and need perfect petals, use your index finger to flatten the petal slowly. The faster you flatten the more likely to get cracks. Fold the “petal” around the central bud.
You can sculpt the “petal” by pushing down on the tips to make it look more 3 dimensional. Repeat the “petal” step for the next 5 petals.
Alternate the petals around the central bud as you add more petals. You can add as many or as little petals as you like depending on how big you want the rose to be.
As you sculpt the rose you may create an elongated stem.
You can either keep it or pinch it off. I tend to pinch the excess off so it’s easier to place on top of a cupcake. Leave the finished roses in a cool dry place for a few hours or overnight to firm up. TADA! And you thought roses were hard.
XOXOs to all my cupcake monsters
“All I really need is love, but a little chocolate now and then doesn’t hurt!” ~Lucy Van Pelt
via Peanuts, by Charles M. Schulz
Sorry, the comment form is closed at this time.