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fondant Roses

post #1 of 11
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
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 #2 of 11
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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If at first you don't succeed, eat it and start all over!


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post #3 of 11
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]
post #4 of 11
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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My Weight Loss Support Group is The Chunky Monkeys!
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post #5 of 11
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?
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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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
you Can use fondant the same way BUT gumpaste dries Much harder than fondant and you are able to roll out gumpaste much thinner.
post #7 of 11
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
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
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
post #10 of 11

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

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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