A
s the great author once said:” What’s in a name? That which we call a rose by any other name would smell as sweet!” That’s cool, I agree with that! However – what about the taste? If – for example – I create a rose out of fondant, would the taste also be sweet? You bet!
Now, before I teach you how to make fondant rose, here are some interesting, non-perfume-related, facts about this gorgeous flower:
- The rose hip is the fruit of the rose plant that begins to form after successful pollination of flowers in spring or early summer, and ripen in late summer through autumn.
- Fresh rose hips contain a lot of vitamin C, however, much of the vitamin C is destroyed due to drying and processing. Rose hips are also used for stomach disorders and intestinal diseases.
- Rose hips of some species are extremely rich in vitamin C; because of this the hip is sometimes made into jam, jelly, or brewed for tea. Hip seed oil is also used in skin products and makeup products.
What Tools do You Need?
- You will need a piece of rolled fondant, of course, approximately 200g (7oz) will be more than enough for one rose. You can use white or colored one. If you don’t have colored, you can dye your fondant with some edible gel colors before making rose.
- You should get rose petal cutters. You could use plain circle cutters instead, but with rose petal cutters it will be easier.
You can use any rolling pin. I like to use my small plastic rolling pin for making fondant decorations, because it takes smaller part of the table. You will need to roll out the fondant until it is approximately 2mm (1⁄16“) thick.- I absolutely love my ball tool because it is prefect for thinning the edges of the rose petals. You can get yours online, and until you get one you can use a spoon, I’ll show you how!
If you want your rose to look as realistic as possible, you will want to use a tool called silicone rose petal veiner. This cool little gadget makes that barely visible texture into the petals, and when you assemble those taxtured petals, your rose will look awsome, like a real one!- Now that you have all the tools, all you need is to assemble your petals and you will have your own sweet edible fondant rose garden in no time!
How to Make Fondant Rose
- Prepare all the tools you need: 200g of fondant, small rolling pin, rose petal cutters, ball tool, and rose petal silicone veiner. I like to make my roses on the silicone mat.
- Take approximately 20g (0.7oz) of the fondant and roll it into a ball. Roll one side until you get a cone.
- Press near the thick part of the cone to make a temporary “stand” for the rose.
- Roll out the rest of the fondant to thickness of approximately 2mm (about 1⁄16“). Add a little bit of powdered sugar if your fondant sticks.
- Pick a rose petal cutter that is the same size as your fondant cone.
- Cut out 11 petals.
- Thin the edges of the each petal with the ball tool.
- Press each petal into a rose petal silicone veiner.
- Wrap one petal around the fondant cone so it overlaps at the top a little bit. If it doesn’t stick to the cone, brush the bottom of the petal with water very lightly.
- Place the second petal in a way that the seam of the first petal is right in the middle of the second petal. Place the third petal right across the second one, and tuck one side under the second petal, and the other side over the second petal.
- Arrange the next layer of three petals in the same way.
- Place the next layer of five petals, and voilà – you have just made a lovely fondant rose!
Fondant Rose
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 5 minutes
Cook time : 0 minutes
Ready in 25 minutes
Level : Basic
Tools and Ingredients:- Small rolling pin
- Rose petal silicone veiner
- Rose petal cutters
- Ball tool
- Foam pad
- Red fondant 200g (7oz)
- Powdered sugar as needed
- Prepare all the tools you need: 200g of fondant, small rolling pin, rose petal cutters, ball tool, foam pad, and rose petal silicone veiner. I like to make my roses on the silicone mat.
- Take approximately 20g (0.7oz) of the fondant and roll it into a ball. Roll one side until you get a cone.
- Model the thick part of the cone to make a temporary “stand” for the rose.
- Roll out the rest of the fondant to thickness of approximately 2mm (about 1⁄16“). Add a little bit of powdered sugar if your fondant sticks.
- Pick a rose petal cutter that is the same size as your fondant cone. Cut out 11 petals.
- Thin the edges of the each petal with the ball tool. Press each petal into a rose petal silicone veiner.
- Wrap one petal around the fondant cone so it overlaps at the top a little bit. If it doesn’t stick to the cone, brush the bottom of the petal with water very lightly.
- Place the second petal in a way that the seam of the first petal is right in the middle of the second petal. Place the third petal right across the second one, and tuck one side under the second petal, and the other side over the second petal.
- Arrange the next layer of three petals in the same way.
- Place the next layer of five petals. Remove the temporary “stand” and voilà – you have just made a lovely fondant rose!
Copyright© PastryMaestra.comTM
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