Can somebody please explain to me the way you do these roses? I have tried SEVERAL times and nothing good came of it! I am talking about the ones that are folded, not the wilton method. I don't know if it was my fondant. I used for the first time the pettinice fondant. I had a hard time with covering the cake with this too, it kept cracking and ripping as I tried to smooth the sides. Any suggestions would be great!!!
Thanks
Shelleylynn
If the fondant is cracking, it may be too dry. Take a small amount, and knead int\\ a bit of crisco.
The ribbon rose is just a band of fondant folded in half and then rolled to create the rose.
Thanks and yes, I was doing the crisco trick, but it was still cracking. Maybe I was rolling it too tight, or pressing the fold together too much?!
I have seen some that look very loose, Is that what I should be shooting for?
Thanks
Anyone have any tips?? I'll be trying this on a cake tomorrow. It doesn't look difficult... but maybe looks can be deceiving.
Perhaps you should microwave it for a few seconds. The ribbon should not be pressed along the folded edge and yes you shouldn't roll them too tight.
Duff makes a rose with circles of fondant. Have you tried that one. I love it and it is so easy.
Cut 3 circles and lay them on each other overlapping the edges only. Roll them up and with a knife cut the cylinder in the middle giving you two pieces. Gently separate the petals and fan them out as much as you want. I have also done this with 5 circles to make larger roses.
Hope this helps.
That sounds so intriguing, but I don't think I understand. When you cut the 3 circles, should they all be the same size? Hi AlamoSweets. I'm down the road in Austin, but originally from Midland.
Found the thread. The link is in it. Hope it helps.
http://forum.cakecentral.com/cake-decorating-ftopict-447943-ribbon.html+roses
alamosweets i can t download the instructions do you mind send them to me
thank you so much
Here's a link on how to do the Duff circle roses, if it helps:
http://www.odense.com/rosebuds.cfm
HTH!
Can somebody please explain to me the way you do these roses? I have tried SEVERAL times I am talking about the ones that are folded, not the wilton method. I used for the first time the pettinice fondant. I had a hard time with covering the cake with this too, it kept cracking and ripping as I tried to smooth the sides. Any suggestions would be great!!!
Thanks
Shelleylynn
Hi Shelleylynn
I would try adding a little bit of glucose or glycerine to add some elasticity to the fondant, maybe that will help it and stop it from tearing.
I have a few different types of roses in my gallery, I usually have a play with left over fondant. feel free to take a look.
Thank you ribbitfroggie for the llink. That is really helpful. I'm really excited to have that for reference.
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