A Simple Way To Learn Making Fondant Roses, A Beginner’s Tutorial!
It’s June and that means 1 month closer to The Americas Cake And Sugarcraft Fair in Orlando, Florida, September 18-20, 2015. I am really excited to be attending this years convention and learn new fondant and sugarcraft techniques. In case you missed my last post about this awesome 3 day event here is a little bit of information on The Americas Cake And Sugarcraft Fair, hosted by Satin Ice.
“Buddy Valastro and Ron Ben-Israel among headliners at international cake show in Orlando; three-day expo seeking key sponsors and exhibitors
Orlando, Fl. (Feb. 23, 2015) – Satin Ice – a world-industry leader in premium rolled fondant, established in more than 65 countries – is hosting The Americas Cake & Sugarcraft Fair (TACSF) September 18, 19, and 20 at the Orange County Convention Center in Orlando, Fl. The highly anticipated show is expected to attract 30,000 trade professionals and cake enthusiasts – including many from the bakery, pastry and in-store supermarket cake industries – and more than 150 exhibitors in its inaugural year.
The international cake and sugarcraft expo – open to both trade and the public – will feature a jam-packed schedule of lively stage demonstrations; cake competitions and displays; a sugar arts fashion show with edible ensembles; and hands-on classes taught by the world’s best cake decorators. Attendees will also be treated to multi-day appearances by celebrity guests like Buddy Valastro, star of TLC’s “Cake Boss;” Roland Mesnier, former executive pastry chef to the White House; Mich Turner, cake artist to the Queen of England; and Ron Ben-Israel, renowned for his $10,000 cakes, who will speak on “How to Cater to High-End Clients.”
Other show-stopping highlights include a wedding zone for “I do” inspirations and the latest cake and wedding trends; a chocolate zone, exploring the finest in gourmet chocolate making and modeling; a kids zone, for a yummy interactive experience for burgeoning cake artists; and a sugar arts zone for a sweet introduction to sugar art.”
Head on over to The Americas Cake And Sugarcraft Fair website to purchase your tickets and start planning your September cake and sugarcraft learning sessions!
In honor of us being 1 month closer to a fun and creative event, I decided to bust out some Satin Ice fondant and teach y’all how to create a very basic rose. Being a self-taught baker, I was a bit intimidated at the thought of using fondant. After many experiments, tutorials, youtube videos, and just plain playing with this stuff, I have learned to really enjoy creating and decorating desserts and cake with fondant! Fondant is really a lot like play dough and can be shaped, molded and rolled out to whatever your hearts desire. Covering a cake the first few times can be a bit worrisome and definitely a learning process, but you can totally do it.
By no means am I a cake decorating expert, but I can show you what works for me (whom I consider to be a beginning amateur). This is a simple rose technique. One of the first items I taught myself how to create was this rose. It is easy, pretty, and all you need is fondant, a small ziplock bag, and water! Water acts like your glue when working with fondant, so this will be your staple. However, you will learn, after a few mistakes, that too much water equals an ooey-gooey mess. These decorations are 100% edible, but will harden and you can keep the item as long as you would like. Some cake artists begin making figures and flowers months out, before actually assembling the cake! Take this learning opportunity and bring your littles to the kitchen. Give them some fondant and let those imaginations go to work. Some of my best memorable times with my littles come from sitting at the kitchen table with them and just creating fun items with fondant. Not only is fondant fun, but a great tactile and occupational therapy tool 🙂
This rose technique is so easy, my daughters create beautiful flowers too. My advice to the beginner fondant artist is to buy a bucket of fondant and just keep playing with it. Find what works best for you, use your imagination, and if ever possible-attend a learning event to better your skills.
Let’s start creating…
Simple Rose Or Rosette Technique
What you will need:
Fondant (preferably Satin Ice, I get mine at a cake supply store or you can order online)
Small ziplock bag
Small bowl of water
1. Pull of a piece of fondant about the size of a golfball. Work the fondant in your hand to “warm” it up, make it pliable and workable. It will become more like a chewed chewing gum consistency.
2. Break off a piece about the size of a small pea and roll it into a snake shape, fairly long.
3. Place this snake shape on top of the small ziplock bag with about 1 inch of the bag left from the top (see photo).
4. Fold the bag over the “snake” shape, sandwiching it in. Using your finger, smash the snake shape flat by rubbing it and working the fondant between the ziplock bag layers.
5. Remove the flat snake shape from the folded bag and begin rolling it from one end-forming a roll. This will be the center of your rose, so roll it as tight or as little as you would like.
6. Set the center roll aside and begin making petals. Pull off another pea size piece of fondant.
7. This time place it on the bag, fold the bag over the fondant (sandwiching it between), but smash the fondant into an oval type shape. You want it thin, but not so thin it will break apart or not stand up when you attach it to the center roll.
8. Using your finger, dab some water on to the oval part that you don’t want to show. Wrap the base of the oval around your center roll. Set aside.
9. Repeat the previous step. Pea sized fondant piece, flatten into an oval between the sandwich bag, dampen base of oval and attach in the opposite side of the previous oval shape.
10. Alternate sides when attaching the petals to get a more realistic flower pattern. When your rose continues to become fuller your initial pea size fondant piece will need to become bigger.
11. Eventually after adding many petal pieces, you will end up with a hook shape on the bottom. Just pinch at the base closest to the actual rose and pull off the excess.
When you are satisfied with the size and shape of your rose, you are done! Allow at lease 24 hours before placing the rose on any dessert, so it will harden and not become a soft mess.
There are a lot of photos for this technique, but if you have any questions, feel free to leave a comment and I will do my best to answer it. Have fun playing with fondant and remember practice makes perfect 🙂