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Frilly Rose Tutorial

 

This rose is easy to make, it is meant to be a quick rose and is therefore not to be used on cakes made to enter into shows or competitions but rather to decorate birthday cakes and modern wedding cakes. Even though this rose does not take much time to make it has to dry in stages so it will take two days to finish a rose. Keep this in mind when planning your cake. I have made this rose on a toothpick since I find them more food-safe and hygienic than using wires. Since toothpicks are food-safe it can be pushed into your cake to carry the weight of the flower whereas wires may never be pushed into a cake.

 

This rose can be made with or without cutters.

 

FOR THIS PROJECT YOU WILL NEED THE FOLLOWING:

Flower paste (gum paste), recipe found HERE.

Dusting powder (optional)

 

EQUIPMENT:

Easy rose cutters 80 mm from jemcutters (SA), globalsugarart (USA) or thelittlecakeshop (UK)

Toothpick

Cutting mat

Roller

Dogbone tool or ball tool or a wooden kebab skewer

Petal pad

A jar

Foil

Small scissors (to cut single petals, optional)

Small pieces of sponge (not shown)

Small bowl with cooled, boiled water (not shown)

Small paintbrush (not shown)

 

 

Rose made with cutters:

1)         Roll a marble-sized ball into a cone using the palms of your hands to form the point of the cone.

2)         Dip the tip of a toothpick into cooled, boiled water and push the toothpick into the fat side of the cone.

3)         Push the toothpick into floral oasis or foamelite and leave the cone to dry overnight (make more cones if you want to make a few roses at the same time).

4)         Fold a piece of foil to fit in your hand and place it on top of an open jar.

5)         Rub a small amount of white vegetable fat (shortening) on a cutting mat and roll out a piece of paste until paper thin.

6)         Lift the paste and place it over the cutter. Roll on the cutter with your roller so that you get sharp edges.

7)         Take the paste out of the cutter, use a pin to lift the paste if it has stuck to the cutter.

8)         Place the petals on your petal pad and frill the edges with a dogbone tool or ball tool. If you do not have one of these tools frill the edges on your cutting mat by rolling over the edges with a wooden kebab skewer.

9)         Place the first layer of petals on the foil and brush a tiny drop of water on the first petal layer with a small paintbrush.

10)       Make another petal layer and place this on the first layer, overlapping the petals. Place sponge pieces underneath some of the petals to lift them slightly.

11)       Make another frilled petal layer and place it on your hand. Place the toothpick with the cone into the centre of the layer. Brush a tiny drop of water on each petal.

12)       Lift and fold the first petal tightly around the cone, there should not be an opening at the top.

13)       Lift the next petal and place it against the first petal but keep one side of the petal open so that you can tuck the next petal underneath the first petal.

14)       Lift the next petal and tuck it underneath the first petal. Keep on lifting and tucking until all the petals are folded around the cone. If any of the petals feels too loose, brush a few more drops of water where necessary to glue them to each other. Be very careful of too much water since the paste can quickly become too tacky and wet to work with.

15)       Make and fit another two layers of petals around the centre, the petals will become more open and loose.

16)       Brush a few drops of water on the petal layers placed on the foil and push the toothpick through the first two petal layers to attach the centre rose.

17)       Place pieces of sponge between some of the petals to give them more movement.

18)       Leave the rose to dry overnight.

 

 

Rose made without cutters:

1)         Roll a marble-sized ball into a cone using the palms of your hands to form the point of the cone.

2)         Dip the tip of a toothpick into cooled, boiled water and push the toothpick into the fat side of the cone.

3)       Leave the cone to dry overnight (make more cones if you want to make a few roses at the same time).

4)         Fold a piece of foil to fit in your hand and place it on top of an open jar.

5)         Rub a small amount of white vegetable fat (shortening) on a cutting mat and roll 5 small pea sized balls of paste.

6)         Flatten the paste balls with a roller and if preferred, cut them into a petal shape with small scissors.

7)         Place the petals on your petal pad and frill the edges with a dogbone tool or ball tool. If you do not have one of these tools frill the edges on your cutting mat by rolling over the edges with a wooden kebab skewer.

8)         Flatten a ball of paste and place it on the foil. Brush the paste with a drop of water.

9)         Overlap the first layer of petals attaching them to the centre piece of paste on the foil and brush a tiny drop of water on the first petal layer with a small paintbrush.

 

10)         Make 5 more petals and overlap them on the first layer of petals. Place pieces of sponge underneath the petals to lift them slightly.

11)       Make 5 frilled petals and brush a tiny drop of water on each petal.

 

12)       Fold the first petal tightly around the cone, there should not be an opening at the top.

13)       Place the next petal against the first petal but keep one side of the petal open so that you can tuck the next petal underneath the first petal.

 

14)       Tuck the next petal underneath the first petal. Keep placing and tucking all the petals until they are folded around the cone. If any of the petals feels too loose, brush a few more drops of water where necessary to glue them to each other. Be very careful of too much water since the paste can quickly become too tacky and wet to work with.

15)       Make and fit another two layers of petals around the centre, the petals will become more open and loose.

16)       Brush a few drops of water on the petals placed on the foil and push the toothpick through the first two petal layers to attach the centre rose.

17)       Place pieces of sponge between some of the petals to give them more movement.

 

18)       Leave the rose to dry overnight.

 

To decorate the rose:

1)     Take out the pieces of sponge and dust the petals with a small soft paintbrush and dusting powder.

2)      Steam the rose over a kettle or pot of boiling water, carefully wave the rose through the steam once or twice.

3)      Leave the rose to dry for an hour or longer and attach to your cake with melted chocolate or firm royal icing.

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