How to Make a Fondant Rose

I’ve gotten a few requests on how to make a fondant rose, there are so many ways you can make them, in this blog I am going to show you three different techniques on how to make a fondant rose. These techniques are quick and easy and will provide you with a realistic rose in the end.  

The first method does not require any tools, which is great when you want to add a beautiful topper for a cake or cupcake. 

The second method is more cumbersome in which it is an all in one technique.

The last method is a little more time consuming but still efficient in providing a beautiful realistic rose.  

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First Method: No Tools  

Make a bud by first pinching off a drop of fondant, you want to roll it into a ball with a cone shape top, it should resemble a Hershey kiss or a teardrop. 

From the large piece of fondant tier off nine small bite size pieces. These pieces should be smaller than the Hershey kiss/ teardrop shaped piece. Roll all nine pieces separately into tiny balls.  

Take one tiny ball at a time and flatten it with your fingers. Move along side the edges so that it becomes thin and smooth. Move around the entire ball until it creates a circle with thin edges.  

If you are noticing your fingers are sticking lightly dust it with a little cornstarch and confectioner sugar.  

Place your first piece around the cone making the base of the circle align with the mid-section of the cone shaped fondant it should end up being higher than then the actual cone when you wrap it around. The result should look like a rose bud.  

The heat from your hands should make the fondant pliable and no water should be needed to complete the rose. 

For the first row of petals you will need three flatten thinned out circular fondant pieces. You will be repeating the steps you use to make the bud.  

Wrap the first petal around the bud, this should overlap the first fondant petal, when applying the second and third petal you want to tuck it under the first petal and so forth, so it looks like a budding rose.  

For the next row of petals, you will have five tiny remaining fondant pieces left. You want to flatten each piece and thin out the edges as you previously did with the first set of petals.  

When adding petals, pull back the last petal and tucking the other petal inside so they all overlap.

When all fondant pieces are on, to make the fondant flower look more realistic you may want to open and adjust the petals a little with your hand and roll the edges to make the flower look open and real.

You can also thin out more tiny pieces of fondant into circular petals to make a larger rose. 

At this time, you may notice the bottom end of your rose getting bulky twist off the excess piece or cut it off with a scissors.  

Set the flower aside to dry before adding to your cake or cupcake.  

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Second Method: Easier Rose Cutter Ever  

For this method you will need the following: 

• Easiest Rose Ever Sugar Flower Cutter  
• Plastic rolling pin 
• Fondant (your choice of color) 
• Ball tool  
• Spoons 
• Foam mat 
• Water  
• Fine-tipped paintbrush 
• Pizza cutter or Small knife 

Roll fondant to less than an 1/8″ thick and cut using the Easiest Rose Ever Cutter. Place the cut shape onto a foam mat and lightly thin the edges of each of the scalloped sides using a ball tool. If you do not have a ball tool, the end of your small rolling pins works as well.  

To make sure all the scallop edges curl in the same direction, flip the fondant piece over and thin the other side using the ball tool.  

Before folding flip the fondant back to its original side add a little water and fold the shape in half, being sure to press firmly creating a crease. 

Roll the petal tightly into a coil allowing each petal to be wrapped into itself. Adjust the petals by using the ends of the paint brush or your hands opening the petals to create a blooming flower look.  

You can dry your rose in a spoon or egg carton prior to adding it to your cake. 

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Third Method: Wilton’s Rose Cutters  

This method is the first method I ever learned, although it’s the most time consuming it does make the flowers look the most realistic. For this method you will need the following:  

• Wilton’s Rose Cutter  
• Plastic rolling pin 
• Fondant (your choice of color) 
• Toothpick  
• Ball tool  
• Foam mat 
• Thick foam mat  
• Water  
• Fine-tipped paintbrush 
• Pizza cutter or Small knife 

Make the rose center. Roll a small ball of fondant and form into a teardrop shape. Coat the end of a toothpick with vegetable shortening or piping gel and insert it into the bottom of the tear drop. 

Using the largest rose cutter first, roll out fondant about 1/16 in, cut the three blossom shapes. Cover the remaining two pieces with plastic and set aside.

Place on thin foam and use ball tool to soften and smooth out the edges. Move blossom piece to thick foam mat and press in the middle with ball tool to create a cup shape.  

Brush the middle of blossom with a little water. Insert the toothpick holding the rose bud and center it into the middle of the 5-point petal. Wrap the petals around the buds, using a little water, each petal should overlap the next.    

Take the next bloom from the plastic and transfer it to the thin foam. Repeat steps of thinning and softening the edges using the ball tool.  Transfer to thick foam and use ball tool to cup the petal.  

Brush with water and thread onto toothpick. Brush the 2 sides of the petals with water and attach, centering over the seams of the previous 2 petals. Brush remaining petals with water and attach. 

Be light with the water to preventsaturation. pinch off excess if needed and repeat this step for last bloom. 

If possible, turn rose over and let petals fall natural into place or you can use a toothpick to open the petals. Let dry and remove toothpick. 

We hope you found this blog helpful, we love hearing from you, send us pics of your fondant roses or drop a comment.

Until next time, Happy Caking!