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fondant Roses

post #1 of 11
9/16/06 at 3:46pm
Thread Starter 
I was watching Ace of Cakes last night. And I saw that he uses a round biscuit cutter and cuts 3 circles. Then he overlaps just the ends of the circles and then rolls all of them together. Now what I am not sure of is doesn't this make the rose a little long? And how do you actually make a fondant rose? Thanks

Lil
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post #2 of 11
9/16/06 at 3:50pm
They did look a little long. In one of the segments it looked like one of the girl scouts maybe pinched it in half and had two?? Not sure. Bump!

Diana
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post #3 of 11
9/16/06 at 3:54pm
I was actually in the middle of making a cake with fondant roses when I saw Ace of Cakes, so I tried his way....eh. It's fast, but yes, they need to be pinched off, and they don't look like real roses.

So I did a search and found this site:
http://www.sugarcraft.com/catalog/misc/lessons/fondantrose.htm

It's fast and the roses look GREAT. You can check them out in my photos (the most recent cake -- blue and white anniversary)

I had been trying to make them the Wilton way that I learned in course 3. BLEAH. Never, never again. Those Wilton fondant roses don't look as good, are harder, and take longer.[/url]
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post #4 of 11
9/16/06 at 3:59pm
I didn't see his show but heard of it. It is kinda like a ribbom rose with a twist, if I am thinking right by what ya'll are describing. They aren't going to look like 'real' roses though, I don't think.
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post #5 of 11
9/16/06 at 5:53pm
That sugarcraft site has the same way we were taught to make Wilton gumpaste roses. That is much simplier than the Wilton way of making fondant roses. I don't understand why it is so different than gumpaste. Why can't you do the fondant the same way as the gumpaste?
Anyone?
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If you always do the same, you will always have the same.

If you do something different, you will have something different.
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post #6 of 11
9/16/06 at 5:59pm
you Can use fondant the same way BUT gumpaste dries Much harder than fondant and you are able to roll out gumpaste much thinner.
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post #7 of 11
9/16/06 at 7:18pm
Thread Starter 
Thanks for the advice, I have only tried the roses with the BC of course, and then I have been trying to teach myself the fondant and gumpaste. I think I have done alright with the gumpaste. Kelley your roses are beautiful. I am going to try to attach the 3rd and last gumpaste rose that I have taught myself to do. Does it look good enough?
Stop, Drop, and Roll don't work in Hell.
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Stop, Drop, and Roll don't work in Hell.
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post #8 of 11
9/16/06 at 7:25pm
Thread Starter 
OH heck, never mind the pic. For some reason it won't let me upload anything. I will try again some other time. Sorry.
Stop, Drop, and Roll don't work in Hell.
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Stop, Drop, and Roll don't work in Hell.
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post #9 of 11
9/17/06 at 10:07am
I learned the Wilton way for fondant roses, but I'll have to try the sugarcraft method the next time I make them. I also dabble in polymer clay and the sugarcraft way is the way roses are made with polymer clay.

The only time I made fondant roses was for the class final. They were time consuming. I'd just as soon have buttercream roses...they taste better too. icon_smile.gif
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post #10 of 11
11/1/12 at 6:17pm

Thanks for the link! Those roses are beautiful, and I can't wait to try them out icon_biggrin.gif
 

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”
― Julia Child 

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“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”
― Julia Child 

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post #11 of 11
11/1/12 at 6:17pm

Thanks for the link! Those roses are beautiful, and I can't wait to try them out icon_biggrin.gif
 

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”
― Julia Child 

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“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”
― Julia Child 

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