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How to Make Edible Flowers For Cakes - Roses

Home > Sydney > Recipes
by Caitlin Pianta (subscribe)
Queensland based writer and digital nomad.
Published March 11th 2012
Following on from my previous article, How to Make Edible Flowers For Cakes, I will now go into the specifics of how to make roses.

Image by Mary-Irene Lang (Wikimedia Commons)

Using the ingredients to make up the mixture for moulding flowers from the previous article, roses can be made following this method:

Step 1:
To create beautiful icing roses you need to start with a base and build petal by petal. To stop the icing rose from sticking to the rose platform, squeeze a dollop of frosting or butter icing on the head of the platform and then place a small piece of wax paper over the top to hold the paper in place.

Hold the broad end of the rose icing tip at the centre of the platform. Rotate the nail clockwise and squeeze out enough icing to form a small cone.

Step 2:
Rotating the rose platform slowly as you work, squeeze out a second frosting or butter icing cone about halfway up the sides of the first cone. Wipe the tip of the tube after each step.

To shape the small petals of the icing rose at the centre, hold the end of the icing tube horizontal to the wax paper and squeeze three over lapping bands of icing around the second cone.

Step 3:
Squeeze out a second row of three icing rose petals just below the first row, turning the tube away from the cone as you work so the petals stand out slightly.

Complete the icing rose with four large petals. Place the icing tube almost parallel to the paper; lift the icing tube and icing tip up and out so the each petal curves away from the rose.

And there you have some wonderfully simple, decorative roses for your cake decorating portfolio.
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Why? For the love of cake decorating and to widen your skills range
Cost: Cost of supplies ($8-10 for stems, $15 for ingredients for mixture)
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by Caitlin Pianta on 21/02/2012
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