I’m sure you’ve heard the expression, “There’s more than one way to skin a cat.” While I certainly don’t think that anyone should ever actually skin a cat, I really do embrace the heart of this saying. After all, there’s more than one way to do almost anything. I’ve come to accept the fact that I am not good at doing a lot of things. Whenever I’m faced with one of these things, I try to figure out a different approach that plays to my strengths.
A prime example of this is that I cannot, for the life of me, pipe a buttercream rose. I’ve tried umpteen different methods, and the results are all the same. My rose always looks like a cabbage. It’s true. So, about a year ago, I started learning how to make various gumpaste flowers, including the dreaded rose. After a lot of trial and error, I’ve learned that I enjoy this aspect of cake art. I’m starting to get pretty good at it, too. I’ve found another way to “skin the cat,” at least when it comes to making roses for my cakes.
However, for some of my cakes, a realistic gumpaste rose does not fit the design, style, or theme. It would be like me wearing a pair of heels with sweatpants. It simply does not work. For these cakes, a great alternative is this adorable, whimsical fondant rose. You won’t believe how easy it is to make.
After you have kneaded the fondant to warm it up, roll it out to about 1/4″ thick. You’ll have problems if your fondant is thicker or thinner than this, so don’t be afraid to measure the depth with a ruler, if you need to do so.
Using a circular cutter, cut out five (5) circles for each rose that you wish to make. The size of the cutter is entirely up to you. Don’t sweat it. If you want a bigger rose, use a bigger cutter. If you want a smaller rose, then use a smaller cutter.
Place all five (5) of your circles in a straight line, with the top edge of each circle overlapping the bottom edge of the next circle.
Here’s where it all starts to come together. Start at one of the ends, and begin rolling up the fondant.
Keep on rolling! (See how it’s starting to look like a rose?)
Here’s what it will look like after you’ve rolled up all of the fondant circles.
Find the mid-point of your rolled-up fondant and pinch the center to create a base for your rose. (I know, I know. I desperately need a manicure…)
Using a pair of scissors, cut the fondant at the base of the rose. I have a pair of scissors that I only use for cake decorating, as a safe food handling practice.
Using your fingers, open up some of the petals.
And there you have it, folks. You’ve just made one heck of an adorable whimsical rose.
You can also cluster several of these roses to create a cake topper. Really, there are countless ways that you can use these little cuties in your caking. So, let your creative juices flow, and have fun!