Can Someone Share How To Make Roses Like This Please
Decorating By pippindipity Updated 12 Oct 2006 , 6:04pm by okred
I've seen a few cakes with roses like this. I know it's probably so simple but can somebody please share how to make these things. They're so pretty. Thanks!
They are fondant ribbon roses. I'll try to explain how I make them as best I can...I take a strip of fondant, fold in half lengthwise (so you get the rounded edge look), fold one end over diagonally, and start rolling up, pinching as you go so the "petal" flare out.
I hope that helps!
HeatherMari
okay, i'm gonna jump in here, does anyone know how to make these particular style roses? i have yet to see anyone be able to duplicate them, very neat twist on the "whismsy" look.
http://pollyscakes.com/2004/home.cfm
WOW those are neat!! Looks like the same as the ribbon rose. only probably using more of a wider ribbon and rolling it loosely... Am I making any sense????????LOL
okay, i'm gonna jump in here, does anyone know how to make these particular style roses? i have yet to see anyone be able to duplicate them, very neat twist on the "whismsy" look.
http://pollyscakes.com/2004/home.cfm
Thanks!! That site is awesome 
okay, i'm gonna jump in here, does anyone know how to make these particular style roses? i have yet to see anyone be able to duplicate them, very neat twist on the "whismsy" look.
http://pollyscakes.com/2004/home.cfm
Her roses are gorgeous! I was reading her testimonials, and she ships her wedding cakes! I can't imagine shipping a wedding cake thru the mail!
I agree with Brian'sBaker, they look like a regular fondant ribbion rose rolled loosely. Rolling it that way would give you the freedom to drape it more and you should get the same effect. Different sized strips also give you different sized roses.
Gloria I
i, too, thought is was made similair to the regular whimsy rose...until i tried to make one! they are not as simple to make as i had hoped, of course, the fact that i have yet to see anyone duplicate them only proves that they are gonna be a pain to figure out. back to the drawing board. 
at the bottom of pollys web page it says the designs are copyrighted. Does that mean we can't try to copy them? Or avoid getting caught, I mean.
I would guess that's what it means. You know, you could do it at home but not sell it or post a similar one on this website.
That is a really neat website. How do they paint on buttercream though? I love the whimsy cakes but you know ...no 2 cakes are really alike so you could change the design slightly...I mean I have seen cakes with similar designs so how can you copyright similarity?
Here in Australia anyway, Copyright only means someone cannot use your photograph. It does not mean I can't copy her cake design myself and do my own photo. There are different laws in different countries, but unless you investigate thoroughly, a lot of people just assume they can claim copyright ownership on a design they made up. That is usually not the case unless they trademark the design and pay the dollars to do so.
Do any of you know how to save a picture from websites like Pollyscakes, that dailey posted about.
Is there anyway to do that. I mean because her pictures are done by that active control and cant figure out how to save.
Hope this makes since.
TIA
I agree with Keira that I think it mainly applies to the photos or even saying your cake is a replica from the picture. I guess your cake can be "inspired by ________," but not directly copied.
I have loved Polly's site for a long time and did try the roses last year. They really were not very hard after a little practice. I will look for my pics later to post.
I actually ended up rolling my fondant a little thicker than I normally do (that seemed to work best for me), rolling them loosely as described early in the post and shaping them as I went.
I agree with Keira that I think it mainly applies to the photos or even saying your cake is a replica from the picture. I guess your cake can be "inspired by ________," but not directly copied.
I have loved Polly's site for a long time and did try the roses last year. They really were not very hard after a little practice. I will look for my pics later to post.
I actually ended up rolling my fondant a little thicker than I normally do (that seemed to work best for me), rolling them loosely as described early in the post and shaping them as I went.
oh good, can't wait to see your roses. i got them close but i am obviously missing something because mine are turning out more like the original whimsy rose. i believe i read a while back that polly patented the name "whimsy"? i know i have seen many cakes that were very similair to her style so the actual design cannot be copyrighted, i believe.
i'm thinking her roses might actually be 2 or 3 strips as opposed to one long one? also, how i made mine was i rolled out a long rectangular strip
*THEN* folded it in half, then rolled it up. notice how hers have "rounded" petals (for lack of a better word)?
She has trademarked/copyrighted the name 'Whimsy Cakes'. That means that you cannot make a cake for sale and call it a 'Whimsy Cake' or profit using that name. I don't believe it's the actual design she has trademarked...if that's the case, then there are thousands of bakers that could be prosecuted and they're not. However, if you copy one of her cake designs to the 'T' AND call it a 'Whimsy Cake', then that would be infringement, I think. But as we all know, it's dang near impossible to copy a cake perfectly, right down to all the little details....no two cakes are ever exactly alike. I don't know how in the world it could be enforced, though, unless someone gets famous for their cakes and ends up on the Today Show or Oprah and is calling their cakes 'Whimsy Cakes'. 
Seems a rather pompous thing to do, IMO, and I wonder if it's actually profited her anything or more by trademarking the name...somehow I doubt it's brought her any more $$ than she would've made w/out the name being trademarked. She makes fabulous cakes and that's most likely what people come to her for...NOT because of the name 'Whimsy Cakes'.
I'm still having a biotch of a time trying to get these ribbon roses looking good. I can roll them, but I cant seem to get them with those soft edges and that flared look. Any tips?
These are done two different ways. Wilton I believe just uses one thickness while other patterns show the ribbon (fondant) doubled lengthwise. This gives the rose a smoother top edge.
Does this make sense?
Also I use scissors to cut them off on the bottom, this makes them flat on bottom, not pointed . . .
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