Fondant Ribbon Roses How To

Here’s a quick tutorial for making fondant ribbon roses.  You’ll need:

  • Fondant
  • Shortening
  • Cornstarch
  • Tinfoil or wax paper and scotch tape
  • Rolling pin – a smooth plastic one or one made for rolling fondant works best
  • Fondant ribbon wheel or pastry wheel
  • Ruler if using a pastry wheel
  • Paring knife

Cover your counter top with a sheet of foil and smooth out as much as possible.  Don’t worry, it doesn’t need to be perfect! Just make sure there are no big creases in it.  Taping it down will help keep it in place too.

Rub a small amount of shortening over the surface of the tinfoil, then dust lightly with cornstarch.

Place your fondant on the tinfoil.  Before you begin rolling you may also want to light grease your rolling pin too.

Begin to roll the fondant by rolling in the pin away from you.  You can’t really roll back and forth like you would with dough, so just keep rolling away from you.  You may need to re-angle your rolling pin in diagonal or horizontal rolls to make sure it is rolling out evenly.

Roll until you have a very thin sheet about 1/8 thick.  Using your fondant ribbon cutter, make as many ribbons as the size of your fondant sheet.  My ribbon cutter was set on 1 inch.

If you are using a pastry wheel, I suggest marking off the size you need, then placing the ruler on the fondant to use as a straight line guide for the pastry wheel to follow when cutting.

Pull one strip from the sheet and cover the rest of the fondant with a clean towel.

Next, cut the ends of each strip with a paring knife to get a clean edge.  I like to cut one end on the diagonal.

Starting with the diagonal end, roll the dough a little tightly at first then once you get it going, lift the strip off the counter and finish roll by hand.  This allows you to make the rolls looser as you continue to go around.

You can get really loose, like I do, or you can just slightly graduate your looseness as you go around.  Sometimes, I even give a slight fold at the bottom of one of the rolls because it opens up the roll a little bit more and makes it more natural.

At this point you can just smooth the edges by tapping lightly with your finger to soften up any cracks, or you can pinch out the rolled layers for a more open and soft effect.  That is what I did to make the roses on the Wedding Cupcakes.

You can make these ribbon roses more structured by keeping the cut end straight (instead of cutting one on the diagonal), and adjusting the rolls to be tighter and more even all the way around.

My flowers didn’t come out like perfect little roses, but I like the organic form they took on and that each one ended up with it’s own unique look.  I also used a pearl candy for the bud in each one which I thought pulled the whole cupcake together nicely.



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