Sometimes you don’t need multi-petaled flowerpaste roses, delicate ruffled peonies or realistic hydrangeas to top floral themed cupcakes and cakes with. If you’re aiming for simple designs and convenience then these super quick and easy fondant roses will be perfect for creating flower adorned treats! They’re also small and sweet (no pun intended) enough to top cookies, mini cakes, whoopie pies and macarons with!

What you will need…

Green sugarpaste / fondant (we used Juniper Green by Wilton to colour white/ivory sugarpaste)
Whatever colour you wish for the roses
Fondant rolling pin
Blade modelling tool
Veiner modelling tool
Icing sugar
A clear filing pocket
Scissors

Step one: Cut open your filing pocket so that you can flip it open and shut easily. Using these pockets is a great tip we’ve picked up for flower making. They enable you to create thinner and smoother petal edges. Your petals are also least likely to stick to the clear material!

Step two: Roll and shape a little sugarpaste / fondant into a ‘slug’ shape. Place this inside your clear filing pocket.

Step three: With your sugarpaste / fondant inside your pocket use a fondant rolling pin to roll it out to around 2mm.

Step four: With your sugarpaste / fondant still inside the pocket press and rub along the long edges to get lovely smooth and thin edges.

Step five: Take your piece out from the pocket and lay on an icing sugar dusted surface. Gently begin to roll your sugarpaste / fondant. Pick which end you prefer as your better petal edge and pinch the end you don’t want to show. Your rose should taper slightly to the end.

Step six: To make your leaf shape a small amount into a rough diamond shape.

Step seven: Place this inside your clear filing pocket.

Step eight: Use your finger or thumb to press out and smooth down the edges of your leaf.

Step nine: Remove your leaf and set on a lightly icing sugar dusted surface. Shape the tip of your leaf by pinching the end with your fingers.

Step ten: Lightly scour a vein to your leaf with a veining tool.

Step eleven: Leave your leaf to dry on a curved surface for a more flowing look.

Now you should have a lovely simple rose and leaf to adorn your baked treats with!