Whimsical Fondant Roses???

Decorating By shelleylynn Updated 16 Aug 2007 , 4:20am by rbatia

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shelleylynn Posted 27 Nov 2006 , 7:20pm
post #1 of 20

Can somebody please explain to me the way you do these roses? I have tried SEVERAL times and nothing good came of it! icon_cry.gif 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

19 replies
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JoAnnB Posted 27 Nov 2006 , 7:37pm
post #2 of 20

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.

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shelleylynn Posted 27 Nov 2006 , 7:47pm
post #3 of 20

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

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shoup_family Posted 8 Aug 2007 , 4:07am
post #4 of 20

Anyone have any tips?? I'll be trying this on a cake tomorrow. It doesn't look difficult... but maybe looks can be deceiving.

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AlamoSweets Posted 8 Aug 2007 , 4:14am
post #5 of 20

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.

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gdixoncakes Posted 8 Aug 2007 , 4:21am
post #6 of 20

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.

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NEWTODECORATING Posted 8 Aug 2007 , 4:24am
post #7 of 20

Someone posted a link today for a tutorial on these. Let me see if I can find it.

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NEWTODECORATING Posted 8 Aug 2007 , 4:26am
post #8 of 20

Found the thread. The link is in it. Hope it helps.

http://forum.cakecentral.com/cake-decorating-ftopict-447943-ribbon.html+roses

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kellylowe Posted 8 Aug 2007 , 4:28am
post #9 of 20

Hope you can find the instructions for us. That sounds like a cool trick.

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gdixoncakes Posted 8 Aug 2007 , 4:34am
post #10 of 20

Thank you so much NEWTODECORATING. You're awesome.

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AlamoSweets Posted 8 Aug 2007 , 4:40am
post #11 of 20

Sorry for not getting back to you sooner. I just created a simple illustration in Photoshop that may make it more clear. The disks are different colors for illustration purposes but I often thought about doing pink and white disks together.

Hello Austin!
LL

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gdixoncakes Posted 8 Aug 2007 , 6:08am
post #12 of 20

Thank you so much AlamoSweets. That clears things up a lot. I can't wait to try it.

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AlamoSweets Posted 8 Aug 2007 , 12:51pm
post #13 of 20

You are very welcome.

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rbatia Posted 15 Aug 2007 , 2:40am
post #14 of 20

alamosweets i can t download the instructions do you mind send them to me
thank you so much

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ribbitfroggie Posted 15 Aug 2007 , 5:51am
post #15 of 20

Here's a link on how to do the Duff circle roses, if it helps:

http://www.odense.com/rosebuds.cfm

HTH!

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RICKASH Posted 15 Aug 2007 , 12:35pm
post #16 of 20
Quote:
Originally Posted by shelleylynn

Can somebody please explain to me the way you do these roses? I have tried SEVERAL times icon_cry.gif 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.

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AlamoSweets Posted 15 Aug 2007 , 1:30pm
post #17 of 20

Looks like ribbitfroggie took care of that for me.

Enjoy.

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gdixoncakes Posted 15 Aug 2007 , 1:31pm
post #18 of 20

Thank you ribbitfroggie for the llink. That is really helpful. I'm really excited to have that for reference.

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cambo Posted 15 Aug 2007 , 3:52pm
post #19 of 20

WOW! Two great ways to make whimsical roses!

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rbatia Posted 16 Aug 2007 , 4:20am
post #20 of 20

thank you it worked

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