Sugar paste roses are perfect for decorating cakes and pastries, because they give that romantic, sweet and feminine touch to a beautiful dessert. Of course, you can buy them ready-made in a store, but they are very simple to make at home and are sure to taste better if made from scratch! Follow these simple instructions to make them with your own hands. You just have to start with the first step explained below.
Attention: if you have not yet made your own sugar paste at home, you can buy the dough ready to be molded.
Steps
Method 1 of 2: Le Roselline
Step 1. Roll out the sugar paste
Roll out the sugar paste with a rolling pin until dough is 1.5cm thick, 15cm wide and 20cm long. Make sure that the 20 cm long side is the one closest to you.
Step 2. Create the supporting side
Lift the end farthest from you of the sugar paste. Pull it towards you and fold it to create a smaller layer of frosting 3cm thick and 7.5cm wide. Try to leave some space and volume in the fold to create a larger flower.
Step 3. Trim the ends
Cut 1 cm in length from both ends of the processed icing.
Step 4. Roll up the sugar paste
Start rolling the icing starting from one end of the freshly cut icing, as if it were a chocolate roll. After rolling it, hold the end where the two folds meet to ensure that the crease of the icing forms the petals of the rose.
Step 5. Pinch the base
Once you get the desired width and roundness of the rose, pinch the base you were holding in place to give the rose a more conical shape.
Step 6. Model the flower
After you have cut off all the excess icing, push and separate the layers very carefully with a toothpick to better shape the flower.
Step 7. Add the finishing touches
Finish by cutting small leaf shapes from the green icing and attach them to the bottom of the rose.
Method 2 of 2: Complete Roses
Step 1. Roll up a center base
Place a seed-shaped ball of sugar paste on the end of the skewer or a toothpick to help form the flower around it. The height of the seed approximately determines the height of the rose.
Step 2. Form the base of the petal
With a small ball of sugar paste, create a thin petal, modeling an oval shape with a sharp and flattened tip at the narrowest end.
Step 3. Make several more petals
The more petals you make, the fuller your rose will be, although the number of petals probably depends on the size. Roses should have between 5 and 40 petals.
Step 4. Form the petals
Place a petal on a clean sponge or piece of Styrofoam. Use a ball tool, a pea-sized ball, or a half-teaspoon-sized cup (if it's round base) to round the petal. Rotate the ball by pressing in the center to form a cup of the petal and then press on the ends to make the tip thinner than the rest of the petal.
- Don't worry if you don't get the tip of the petal perfectly straight, because real petals are curved and normally irregular.
- If the fondant sticks to modeling tools or the surface, use parchment paper or cling film.
- If you don't have any modeling tools, you can make the shapes with your fingers.
Step 5. Put the petals on the rose
Place the first petal so that the flattened base matches the center of the petal you made earlier. Wrap the petal around the center, being careful. Add the next petal, with the base slightly flattened, where the first one was placed. Wrap the petal and continue with the next one. Continue this way until the rose is full to the desired point. As you go, the petal should wrap less tightly and begin to move away from the center to the tip of the flower.
Step 6. Create the bottom of the rose
Once all the petals are added, smooth and shape the base to your liking. Remove it from the toothpick.
Step 7. Add the finishing touches
You can use food coloring, edible glitter or other sugar paste to add a finishing touch to your rose. Add the sugar paste leaves or try the grape leaves. Enjoy your sugar paste rose!
Suggestions
- If you want to decorate the frosting side of your cake make several of these flowers and tie them with green leaves by creating a chain of roses around the cake.
- To completely change the final result of the rose, cut the crease on the frosting and squeeze it to create two layers of thin petals; once rolled up, roll out the thin layers to create a carnation.
