Making roses with rolled fondant icing

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Chef David Rose fondant coverHere’s a few tips on technique when to enhance those cake decorating skills using American fondant.   Here in Australia, people call it either plastic icing or R.T.R. icing, which means Ready to roll icing.   You can usually find this at Woolworths or Spotlight among many other retailers.   This is a fun activity to do with the kids or grand kids and these can be done in advance and stay in storage before the day of baking your cake that you’ll use them for.


Chef David Carrot Intro


Enough for ten pieces

  • 200g Fondant Icing (also called Rolled fondant icing or RTR Icing)
  • 1 small knife
  • 1 rolling pin
  • 1 Protective plastic sleeve



Getting started with Roses made of fondant icing

When you work with Fondant only take out a bit at a time. Fondant icing can dry quickly. So, i recommend you just take a bit at a time or keep it in a zip lock bag. If your fondant has crusted, remove the dry parts and throw it away.   I use a plastic sleeve from the stationery store, because its actually easy and you do not need to use cornstarch or icing sugar. With a sharp knife or scissors, cut the bottom part of the sleeve. Try to use a new one it is more hygienic.  Do the same for the lengthy part of the sleeve. This will allow to open the sleeve and use it to help you roll out the fondant.

Chef David Fondant Roll

Once done take your fondant icing and with the palm of your hand just soften the paste for a minute. Cut 2/3rd of the fondant for the petals and we will keep 1/3rd of the fondant for the base and core of the roses.

Just keep the 1/3rd remaining in the zip lock bad to avoid drying.  Using your both hands, roll the fondant on the bench or a board until you have a regular 2 cm thick sausage look alike, about 20 cm long.

Using the small knife, cut little 1 cm section of the fondant. It does not have to be perfect. Remember this is fun.

Chef David Rose flattenOpen the plastic sleeve.   Place about 7 pieces of fondant onto the plastic sleeve.  Fold over and cover the fondant with the platisc sleeve.

Creating the petals

With your thumbs, press down to flatten out the fondant pieces.  They should have thin edges flattening and expanding them out to about four times their original size.  You could use a rolling pin for this if you wish. 

Making the core of the rose

Chef David Rose baseThe remaining 1/3rd of the fondant, we now shape into a little bulb.  I like to keep the base nice and thick, shape the bulb where i will start to over the petals one by one.

Building the Rose

Lifting the plastic sleeve gently, i take my first petal. In one hand I grab my base and with the other, my petal.  The important thing is to ensure the top end of the petal is at the same level horizontally with the top of the bulb.   Lay the base on the petal and start to push the bottom part of the petal down securely attaching itself to the bulb.

Chef David Rose assembly 1As i push down on the petal, close it gently around the bulb with a slight opening.   Gently press around the area that attaches the petal to the bulb and sculpt to style.  

Here i repeat exactly what i have done before. I place my petal in the direct opposite way than i did the first one. I make sure my petal align with the top of the rose and start pushing down so that it attaches to the base securely.

Chef David Rose stylingDepending on your personal style you can play around with each petal as you attach them shaping how they open out.  Repeat the process attaching the remaining petals in your sleeve.

I generally do not make roses with more than 12 petals.  Roses made of 7 petals or 5 are my preference.  Once you are happy with your rose, use a small knife and gently cut at the bottom of the rose.  I often uses an egg crate to place my roses to dry off.

You can play with multi colour fondant icing. I recommend that you use already made coloured fondant icing if you wish to have a dominant coloured icing. Nowadays, they come in many different tones and strength.  For subtle colours or pastel colours, you can add gel colouring to a white fondant icing.

You can keep them for up to 3 to 6 months in an airtight container and dry area. Cake maker or decorator generally makes dozen in advance. You can always adventure and create different flowers



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