Fondant Roses - Opinion Please?

Decorating By fcakes Updated 19 May 2012 , 2:58am by fcakes

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fcakes Posted 17 May 2012 , 10:43pm
post #1 of 17

I am making these roses for a wedding to go on top of cupcakes. It's my first time making roses from fondant. How do they look? I am trying to get them to have furled edges and make them bigger but they keep folding on each other and go round, instead of furling out and looking big.

Appreciate your opinions!

16 replies
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FlourPots Posted 17 May 2012 , 11:17pm
post #2 of 17

I haven't made roses before (so I probably shouldn't be responding)...but I have seen MANY tutorials on the process.

Although your roses are very pretty...
It looks like you needed to run the ball tool around each petal more...

Here's just one tutorial with a great photo showing how curled the edges can get, and how great that looks in the final product:

this would surely help in making them appear bigger.

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fcakes Posted 17 May 2012 , 11:30pm
post #3 of 17

Thank you Flourpots! I've seen so many tutorials on roses as well... but I guess I'll try furling the edges more with the ball tool.... I'm thinking I'm not getting the positioning of the petals right...

I'm not using the 5-petal method but making each petal separate and attaching them.... the 5-petal method was making even smaller flowers!

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paulstonia Posted 17 May 2012 , 11:45pm
post #4 of 17

Yes, you need to using the ball tool on the edges of the petal more, it will be almost ruffled. What are you using to attatch them. I do mine this way all the time and I use alcohol to attatch them ( usually just cheap vodka) and only put it at the bottom of the petal. I also don't attatch them right beside each other. Put a petal on, then put one on the other side of the flower, and then the one in between them. Don't know if that makes sense. Oh and as the flower get bigger you might need a larger petal.

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CakeRN Posted 17 May 2012 , 11:56pm
post #5 of 17

Roll your fondant thinner also to make them look more delicate and lifelike.

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Goreti Posted 18 May 2012 , 12:33am
post #6 of 17

You may also want to check on Edna De La Cruz's website. She has a great tutorial for roses. It is multiple parts.

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Ashleyssweetdesigns Posted 18 May 2012 , 1:32am
post #7 of 17

Another tip to add:

Try adding the petals on in stages once they dry a little add more petals. Also gumpaste is the ideal medium for making life like flowers.

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princesscris Posted 18 May 2012 , 1:54am
post #8 of 17

Tutorials are great, but it's also incredibly useful to have a look at a real rose. Not just a picture on the internet, but a real one that you can hold and feel and take apart if necessary. Study the shape, texture and thickness of the petals, how they wrap around each other, how they coil open, etc. Then use what you've learnt in the tutorials to mimic the real thing you see in front of you.


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heartsnsync Posted 18 May 2012 , 5:48am
post #9 of 17

I make fondant roses all the time as most of my customers prefer sugar roses they can eat. I think there are variations in the fondant used that will give different results. I use MMF and do not add tylose but instead let it air dry for no less than 24 hours. For really large roses you do need to do them in stages to let the inner part of the roses dry out a bit before you add the larger outer petals and let them dry even longer.

I make my fondant roses with circle cutters. I roll the fondant out very thin on a fondant work mat using very little if any confectioner's sugar. Then use the 1, 3, 5, and 7 petal rows and sometimes I add a 9. The row of 7 and up should be of a cutter just a bit larger than the inner rows. I furl the petals very little in the middle and then begin furling them as the rows are added. HTH

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sweettreat101 Posted 18 May 2012 , 10:38am
post #10 of 17

I prefer using candy clay to make edible roses. I also use a Hershey's kiss for the center covered in the same color candy clay. It's easier to thin the edges and they will stiffen up after sitting for a couple of hours. Several of my cake photos especially the bassinet cakes are decorated with candy clay flowers. Adding a little tylose to your fondant will also help your petals hold their shape.

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DeniseNH Posted 18 May 2012 , 11:26am
post #11 of 17

The last "candy clay" reply is the best. MMF has a ton of gelatin in it that takes weeks and months to dry. And if you store your cupcakes in the fridge, when they come out into room temp, your roses will absorb room moisture like a sponge and get tacky - then droop. The hint of thinning out your petal tips is a good one BUT if you do, you're doomed because all the thinned part will do is droop and your roses will end up looking wilted. Not so with candy clay or even a half and half mixture of fondant and clay or fondant and gumpaste, plus flavorings for edibility. Nothing beats a handcrafted rose like you're doing but there are some really neat full and large rose molds on the market now that you could just create with white or colored chocolate - pour out the extra chocolate and end up with a beautiful edible rose chocolate shell for guests to eat - perfectly formed and with a chocolate leaf attached that can be made a different color.

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heartsnsync Posted 18 May 2012 , 2:49pm
post #12 of 17

Candy clay does work well unless the temperature is high and there is high humidity and then it can become soft, too. Regarding fondant roses and drying, as I said, it all depends on the fondant formulation. My homemade MMF does not take weeks or months to dry. It is dry enough to pick up within 8 hours and after a day or two it is dry enough to be used however you wish. The good thing about fondant is that if you are going to make a large number of flowers it is a whole lot cheaper to use. Also, it is easier to make gradations in color for specific purposes than what candy clay by itself is. I have also found that a fondant/candy clay mixture does not have the same pliability as straight fondant or straight candy clay.

But, as in all things, find what works best for you. What works for others might not be your best option. It just takes trying different things and a bit of practice to find your own way. icon_smile.gif

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fcakes Posted 18 May 2012 , 2:53pm
post #13 of 17

wow! thanks for the great advice and tips!!

I am using MMF so will try the air dry then attach technique to make the flowers larger. I did see the First Impression rose molds and have been thinking of getting one and trying it out.

sweettreat101, your cakes and the candy clay roses are lovely! Will try candy clay as well... to see how it holds up.

heartsnsync, thanks for the details... I did upto 7 in some roses and 9 in some... will try with the round cutters.

I did see Edna's tutorial but I think it was on wires? will check... and yes, agree about using gumpaste but bride wanted fondant.

Thank you so much for the great tips!! Really appreciate it!

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heartsnsync Posted 18 May 2012 , 3:26pm
post #14 of 17

I forgot to mention, with larger roses you need to use some small paper towel balls between and to support the petals as they dry. Also, you will not be able to have the roses be as full blown with fondant as you can do with gum paste because the petals are not as sturdy.

Below is a picture of a cupcake bouquet that has some of my larger fondant roses.

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fcakes Posted 18 May 2012 , 3:48pm
post #15 of 17

that's so pretty! I think I will add gumpaste to the fondant for the remaining roses that i'm making... thanks!!

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carmijok Posted 18 May 2012 , 10:58pm
post #16 of 17
Originally Posted by fcakes

that's so pretty! I think I will add gumpaste to the fondant for the remaining roses that i'm making... thanks!!

If these are going on top of cupcakes, I'm assuming that you'll want them to be eaten. Gum paste does not taste good! It's not awful, but it isn't something I'd seek out. While mixing it with fondant does make it very pliable and I like the texture, I prefer to use that for decor that is most likely not going to be eaten. Just an FYI.

Also, this was on CC recently and thought you might like to see this (it's pretty self explanatory). Might give you yet another option!

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fcakes Posted 19 May 2012 , 2:58am
post #17 of 17

thanks carmijok! I did see the Duff style roses but wasn't sure if they would look "authentic"! I'm thinking the roses won't be eaten... I added a slight amount of gumpaste now to the remaining fondant... they sure are furling better.. will upload a pic once I'm done icon_smile.gif thank you!!

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