Making fondant flowers is easy once you know how. It allows you to create the most magnificent cakes. You can use coloured pre-made fondant or colour it yourself with paste food colourings.
Fondant Cutters can be used to cut fondant flowers of any shape you desire. The rose in the tutorial below is made with Satin Ice. The method is the same for gum paste flowers.
There are a variety of styles that you will see as you start exploring flower making with sugar paste. Experiment on your own and see what interesting ways you can find to make your unique.
Roll a ball of fondant about the size of an egg in your hands. Form a cone shape with it by rubbing it with the heel of your hands. The cone should be about 2 inches high. Press the thicker end down onto the work table so that the pointy end is up.
To make the petals, take a small amount of fondant and roll it out very thin. Using your petal cutters, cut 3 small, 5 medium and 5 large teardrop shapes. Alternate method if you don’t have the kit. Take a pea sized piece of fondant and roll it into a ball. Press it down into a circular shape
On the thin piece of foam that comes with your fondant flowers kit, press gently with a rolling motion to thin out the petal. Thin one of the edges a little more, leaving one side slightly thicker. You can do this between two pieces of plastic using your fingers if you don’t have the tools.
Brush a tiny amount of water mixed with the sugar paste onto the cone using a paintbrush to help your petals to stick. Wrap the first petal around the cone with the top of the petal about 1/4 inch from the top of the cone.
This first petal should be completely closed around the cone. Wrap the second petal overlapping the first one. You can unfurl it a little bit if you like but very gently to make it look like it’s starting to open a bit.
Place the centre of the third petal at the halfway mark of the second petal and wrap it around and attach by gently pressing. Continue to build up the flower with the larger petals.
Stretch the base of each petal and secure it as you go with the tiniest amount of the glue. Each petal should overlap the previous one about halfway.
Cut the base of the rose so that it will stand upright on the cake or at a slight angle, depending on your arrangement.
Roll out some green fondant and using a leaf cutter cut three leaves and press them into the impression mat to give it a natural look. Use bunched up plastic wrap to lay the leaves over to give them some dimension. There are tools available for this purpose, but if you don’t have them then try this easy method.
You can also use the plastic wrap method to place around the rose as a support as it dries.