Today I want to teach you guys how to make these oh-so-simple gum paste ribbon roses. This tutorial is one of the simplest ways to make sugar flowers, making the typical process of making gum paste roses much faster and much easier.

Here is an ideal rose to make if you are wanting something faster (and cheaper) than regular gum paste roses, and/or if you don’t have the proper cutters for making them. For this tutorial, I use a simple, round cookie cutter to make the flower petals (rather than the tear drop shapes), a bit of water, and a few gum paste tools. 

When to use ribbon roses 

Learn to make these easy, whimsical gumpaste roses for any cake for any occasion. From birthday cakes, to cupcakes, to a wedding cake—these adorable gumpaste flowers are easy to make and perfect for adding just a touch of extra care to any cake.

I love making these gum paste flowers for cakes because they are simple to make, can be made ahead of time, and add such a sweet touch to everything you put them on.

Ribbon roses vs. regular gum paste roses

Typically, gum paste roses are made in several phases. Usually, you would need to make a center piece (rose base), let it fully dry, then move on to a row of petals (added to the base one petal at a time). The first row of petals is followed by a second, and then a third. It’s time consuming, that’s for sure!

By contrast, these roses are made of 2-6 petals total (rather than 18-25), and there is no center that needs to be made ahead of time. It’s a much simpler way to make beautiful roses for cakes! 

Granted, the final product does not look like a real rose, as traditional gum paste roses do; however, they are super cute and have a unique charm all their own! I think you will enjoy them.

The best gum paste to use 

There are so many great kinds of pre-made gum paste out there for purchase, but recently I have been enjoying using Satin Ice brand. Honestly, the main thing is that it needs to have good workability and dry well. Which so far, is most kinds of gum pastes out there.

If you are looking for a gum paste recipe, I unfortunately can’t provide you a link for that just yet (maybe someday)!

Coloring ribbon roses

You can color these roses by tinting the gum paste itself with gel food color (as I have in this post), or you can follow my other tutorial for coloring gum paste roses to learn how to use petal dust for making gum paste flowers.

You will need:

• Gum paste, tinted to the colour of your choice (depending on how many you want to make – I used a ball of gum paste, a little larger than the size of a golf ball, to make about 12 roses, various sizes)
• 1″-1.5″ diameter round cookie cutter
• Small spatula or sharp knife
• Cell stick
• Ball tool or frill tool (you can also use a ball tool, or the edge of a cell stick)
• Small rolling pin
• Tea ball
• Cornstarch/icing sugar, for dusting (either/or, or a mixture of the two)
• Foam mat
• Shortening 

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!

How to Make Gum Paste Ribbon Roses

Here’s the breakdown of how it’s done, with pictures and a few extra tips thrown in! 

1 – Knead the gum paste

Knead the gum paste until smooth and pliable. Using a toothpick, add bits of colour (if desired), and knead until well combined and smooth.

Tip: Keep gum paste covered with plastic at all times that you are not using it – it will dry quickly when exposed to the air!

2 – Roll the gum paste and cut it into round circles

Roll the gum paste out onto a clean surface greased with a bit of shortening, until it’s quite thin (about 1/8″ or so). Cut out circles, and remove the excess gum paste from around them. Wrap up the trimmings in plastic, and cover the circles in plastic as well, careful to keep them sealed from air exposure.

3 – Frill the circles’ edges

One at a time, remove the circles from underneath the plastic to make the roses. Dust the surface of your foam with cornstarch in a tea ball, and pat your frill tool on the cornstarch as well. Begin frilling the edge of the circle, moving the frill tool back and forth along the edge until it is very thin and ruffled.

4 – Cut the circles in half

Using the small spatula or knife, cut the circle in half and stretch it out with your fingers a bit until it is the shape of a snow pea.

Tip:  When making roses, especially the outside petals of the larger ones, bending and shaping the cut pieces of gum paste into a crescent shape will help the petals frill and stand out a little better than if they remain in a long, snow pea shape, as pictured below.  Be careful when you do this, though!  Be gentle, or the gum paste will tear.

5 – Shape your roses

Begin making your rose by curling a piece of gum paste, frilled side up, into a spiral shape, pinching the gum paste together at the base. Wrap this into a neat rose bud, and leaving a little bit of the first petal loose. Tuck the next petal inside the edge of the first one, and continue wrapping the rose into a spiral.

Tips:

1. If you lightly moisten the edge of the petal with water, the rose will stick together better. DO NOT MAKE IT WET – Just damp will do the trick nicely.
2. When making roses, especially the outside petals of the larger ones, bending and shaping the cut pieces of gum paste into a crescent shape will help the petals frill and stand out a little better than if they remain in a long, snow pea shape, as pictured below.  Be careful when you do this, though!  Be gentle, or the gum paste will tear.

6 – Finish shaping the roses

Continue wrapping petals around until the rose is your desired size. (See notes for how many petals to use for different sizes of roses.)

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 one place.)

7 – Drying and storage

When your roses are done, gently press the base onto a flat surface, and allow them to rest overnight to dry. Dry completely before using. Store your finished roses in a cool, dry place in an airtight container lined with a clean tea towel or paper towel.

How many petals to make for different rose sizes:

Here’s a simple guide for creating different sized roses with this tutorial:

Rose Bud:  2 petals (1 circle)
Medium Rose:  4 petals (2 circles)
Large Rose: 6 petals (3 circles)

Using a cell stick to shape the roses

As I mentioned before, for larger roses, bending the ruffled strips of gum paste into a crescent shape will make the petals stand out better (as will tucking and creasing the petals at the base as you go). You can also use a cell stick, while creating the rose, as well as at the end of the process, to separate and bend the petals into the shape you’d like them to be.

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.

Every rose will, and should, look different!  So pretty, don’t you think?

Use your homemade sugar roses to decorate cakes, cupcakes, or whatever you can think of to make your desserts extra sweet and pretty.

If you like this tutorial, you may also like:

• Gum Paste Roses – The Base, Part 1/5 [Tutorial]
• Gum Paste Roses – The Rose Bud, Part 2/5 [Tutorial]
• Gum Paste Roses – The Medium Rose, Part 3/5 [Tutorial]
• Gum Paste Roses – The Full Rose, Part 4/5 [Tutorial]
• Gum Paste Roses – Tinting the Roses, Part 5/5 [Tutorial]
• Basic Piping Techniques for Cake Decorating [Tutorial]
• How to Frost a Cake with Buttercream (Smooth Finish) [Tutorial]

I hope this tutorial was easy to follow and helpful!  Feel free to leave questions in the comments, or if you make them… I’d love to hear how they turn out!  You can also share photos and tag me on Instagram @naomicakesofficial; I’d love to see what you create!

Back soon,

–Naomi

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