Alrighty! It’s taken me long enough to get back on here with a tutorial… BUT FINALLY, I am here!
I’ve been wanting to post a tutorial for making sugar roses for a while, but there are a bunch of different ways to do them… And I wasn’t sure which one to post first. After some debate, I decided on this one, to start: An easy, whimsical rose for pretty girly cakes.
This is an ideal rose to make if you are wanting something faster than regular gum paste roses, and/or if you don’t have the proper cutters for making them. This just uses a simple, round cookie cutter – so not too fancy, or expensive. Also, typically gum paste roses are made in several phases, making and wiring a center, letting it dry, then moving on to petals, one at a time… Whereas these roses are made of 2-6 petals total (rather than 18-25), and there is no center to make ahead of time. So the finished roses are much, much quicker to make. The final product, granted, does not look like a real rose, as traditional gum paste roses do… But they are cute and have a unique charm all their own!
This tutorial is dedicated to my Austrian friend, Bettina Graf, who once asked me if I would teach her how to make sugar roses. Without her request, I might not be posting this. So thank you Bettina!
Here’s what you’ll need to make them!
One at a time, remove the circles from underneath the plastic to make the roses. Dust the surface of your foam with cornstarch, pat your frill tool on the cornstarch as well, and begin frilling the edge of the circle, moving the frill tool back and forth along the edge until it is very thin.
Continue wrapping petals around until the rose is your desired size.
Different sizes of roses:
Rose Bud: 2 petals (1 circle)
Medium Rose: 4 petals (2 circles)
Large Rose: 6 petals (3 circles)
Tip: As you are getting to the outside petals, tucking the base of the petal in, or creasing it slightly, will make a wider, more open rose on the top, and give it a bit of a ruffle. See the pictures below for an example of how you can crease the petal at the base to give it more of a ruffled look on top. Make sure to crease it every 1/4″ or so, all the way around – Not just in once place.
Here’s another example of a rose with that I made, tucking and creasing the base of the petals to create the ruffled, open look.
When your roses are done, gently press the base onto a flat surface, and allow them to rest overnight to dry.
Every rose will, and should, look different! So pretty…
Use your homemade sugar roses to decorate cakes, cupcakes, or whatever you can think of to make your desserts extra sweet and pretty.