How To Make Fondant Roses for Cupcakes & Wedding/Bridal Cupcakes

Happy New Year everybody!!
I hope everybody had a peaceful and absolutely wonderful celebration of Jesus’ birth, and of course a great time with family and friends during New Year’s Eve.
I know it has been a good minute since my last blogpost but I have moved in December and things were just hectic, hectic, hectic, no time for blogging much but now I am back in full effect :-)

Last week I made a Cake Pop and Cupcake order for a wedding/bridal fair, Germany’s biggest, which takes place in Hannover and that, coincidently happens to be where I live.
The souvenir and gift article shop “wonderland4u” contacted me because they wanted to have a Candy Bar at their stand at the fair. So they needed Cupcakes and Cake Pops, designed food tents and a backdrop garland.

For the Cake Pops I decided to make white and pink ones, red heart shaped Cake Pops to fit the wedding theme perfectly. Same for the Cupcakes: I chose Vanilla and Chocolate Cupcakes with white and pink creamcheese frosting.
But to make it all look more elegant, I made fondant roses and leaves – giving it all a romantic touch, you know :-)

I did not take brilliant how-to photos (sorry about that) but I just want to show you guys that fondant roses aren’t too hard to do.

Please read on to see more photos and instructions.
Working with fondant is a lot of fun, I tell you!

• Prep Time 5 minutes
• Time depends on how many roses
• Difficulty Medium

Before you start make sure you have the Cupcakes frosted, and get the following equipment ready to use:

• Fondant (white fondant so you can color it yourself or buy colored fondant in red and green)
• Gel food coloring of choice ( Iusually use Wilton)
• A plastic mat
• icing/powdered sugar (for the mat so the fondant won’t stick)
• A rolling pin
• Rose Leaf Cutter/Plunger
• Toothpicks
• I used a mini peanut butter mold for the leafs to dry
• another mat for the roses to dry
• plastic foiling pocket

 

As you can see here, from right to left: I started quite big. With each new rose I made the balls smaller and smaller, so you can create whatever size you like or need for cupcakes or cakes decorations.

For the leaves I colored my white fondant green, rolled it out with a rolling pin, very thin, but as you can see: they could have been way thinner :-)

I used too much of icing sugar as you can see. It would be better if you try not to have icing sugar all over the place, especially not on top of the leafs, so try to use tweezers, not your icing sugary hands to lift them up, if possible :-)
I cut out the leaves with a Rose Leaf Cutter/Plunger and then placed each leaf into a peanut butter cup mold. This way they are a little curvier in the end.

There are numerous ways to let the leaves dry. You can also use Foam Drying Trays or Foam Pads. Will definitely get one of these, it just works more precise.

Note:
– Always use a clean surface. Any tiny little speck of dirt will change the color of the fondant.
– Fondant dries very quickly. Always cover it when you are not using it. (with plastic wrap)
– Dust your surface with powdered sugar while working to keep the fondant from sticking, it can dry the paste though when you use too much.

And here are some photos on how you can place the roses and leaves onto your cupcakes. It’s better to wait until the fondant roses and leaves are dry, then stick them into the frosted cupcakes.

Marian, thanks so much for the piping tip!! I LOVE IT! :-)

and my favourite: a tiny cupcake with a tiny rose

In my next blogpost I will show you the photos of the wedding fair: the Cupcakes, Cake Pops, garland and food tents designs etc. So stop by again, the Candy Bar looked really, really cute.

Have a good week,
Blessings…niner