What you will need:
- Your chosen colour(s) of sugar paste
- A rolling pin
- Some flour for dusting
- A small round cookie cutter (I used a piping nozzle top)
This is a simple ‘How-To’ showing how to make the lovely roses that you often see on the top of cakes. This is my method and my way of making them. It works for me even though it may not be the way others make them.
- Start by rolling out your sugar paste onto a board with a rolling pin and if necessary, use a dusting of flour to stop it from sticking.
- I rolled my paste out quite thin (1-2 mm) as I found that the rose petals looked more pretty and delicate when they were rolled thinner.
- Take your round cookie cutter, or equivalent, I used the bottom of an icing bag nozzle to cut my circles (measuring 3cm in diameter) and then cut out five circles; these will make up the petals for my first rose.
- I took the first circle and rolled it into a tube shape
- I then curled the second circle around the first gently pushing the two together so they stuck in place.
- Gently pinch out the top of the circles so they curl over slightly, this will help to create more of a petal shape.
- I continued to wrap each circle around the previous one until all of my circles where stuck together and formed a rose.
- If you find that your rose is too long after all that pinching together, trim any excess sugar paste off the bottom so you are left with more of a rose bud shape.
- Sugar paste dries pretty quickly so try and form your roses as soon as possible after cutting your circles out.
- You are then ready to place your decorative roses onto your cakes.
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[...] Click the link for a simple and easy to follow guide on making sugar roses at cherrymenlove.com/homebaking. [...]
Thank you very much for the instructions on how to make sugar paste roses, this is the most easiest,and beautifull way on mine opinion. I needed it badly. thank you very much.
Love your website and your designs and styling. With the fondant dips you can also cover the whole sheet in butter cream chill it then slice into required portions. You can also dip the squares into the fondant after chilling and lay them out onto a wire tray to let the excess fondant run off. You can tell when the fondant is ready by putting some on your lip.if it burns too hot if its slightly warm perfect, it should be just over blood temperature.
Regards,
Vincent Ayre
That is so easy, you are such a clever girl. Love them.
[...] Click here to follow my How-To for the rose decoration cake-toppers [...]