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Romantic Roses Cake Zoom

Romantic Roses Cake


A white-on-white delight! Make monochromatic magical by decorating a multi-tiered fondant- covered cake with small, medium and large fondant ribbon roses.
Makes: 62 Servings
Skill Level:

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Step 1

In advance, using rolled fondant, make 20 large, 27 medium and 23 small ribbon roses. Combine 48 oz. of fondant with 1 tablespoon plus 1 teaspoon of Gum-Tex.

Step 2

For large roses, roll fondant 1/16 in. thick on Roll & Cut Mat lightly dusted with cornstarch. Cut into strips 1 1/2 in. wide x 12 in. long. Begin rolling lightly from one end, gradually loosening roll as flower gets larger. Fold cut end under. Trim flower to desired height with scissors.

Step 3

Flower should be approximately 2 1/4 in. across; let dry in mini muffin pan lightly dusted with cornstarch. Follow same procedure for medium and small roses, using strips 1 in. wide x 6 in. long. Medium flower should be 1 1/4 in. across; small flower should be 1 in. across. Let all dry as for large flower.

Step 4

Prepare 2-layer cakes for stacked construction. Prepare for rolled fondant by lightly icing with buttercream. Cover tiers with fondant and smooth with Fondant Smoother.

Step 5

At reception: Assemble cakes. Attach roses with buttercream.

*Note: The smallest tier is often saved for the first anniversary. The number of wedding servings given does not include the top tier.

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Ingredients

Products

$7.29

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Gum-Tex

Gum-Tex

cornstarch

cornstarch

Tools

Products

$9.99

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$5.99

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$2.59

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Discontinued

6 in. Round Pan

6 in. Round Pan

8 in. Round pan

8 in. Round pan

10 x 2 in. Round Pan

10 x 2 in. Round Pan

Mini Muffin Pans

Mini Muffin Pans

14 in. Spiral Separator Set

14 in. Spiral Separator Set

Cake Boards

Cake Boards

Paring Knife

Paring Knife

These quick and easy fondant flowers can be placed on your cake right after you roll them. Roses can be made in a variety of sizes. Position alone on a mini sweet treat, in groupings or as a border, then add fondant or buttercream leaves to create a full bouquet.

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Romantic Roses Cake is rated 4.9 out of 5 by 10.
Rated 4 out of 5 by from This is a simple cake. I just made one tier of it for practice. It's a good practice cake for first handling fondant. You could add some different flowers or more intrigrent roses. If this is for a wedding you could also use a "fake" tier if you don't need that much cake. This is just a styrofoam covered with fondant. Make the roses ahead of time so they can dry. For this cake you just put the fondant on the cake. then place flowers where you want with either buttercream or royal icing. For stacking the cakes make sure you stack them once you've arrived at your venue. there are different stacking methods look on the wilton site for further info. Have fun good practice for a first wedding cake or a simple design. Enjoy!
Date published: 2010-12-02
Rated 5 out of 5 by from I love the cake so simple and unique. Most especially the roses make it look elegant. With the help of You tube I was able to bake it for my cousin's wedding. Thank you Wilton for been so helpful. Though face some challenges in making the roses but later got it with fondant rolled. With the help of Wilton Web site a lot of people destiny is been fulfilled, which am one of them. I reside in London but rely on Wilton kits For Course 1, 2 planing to go for course 3 to discover more of cake decoration. Thank you Wilton.
Date published: 2011-05-16
Rated 5 out of 5 by from This truned out to be a very pretty cake. It is not difficult, just time consuming. You also have to be precise with your roses since that is all that is on the cake. There is no covering up any mistakes. I made the cake larger than the instructions because of the number of servings needed for the wedding. You have to have your bottom layer sitting on a board that is 4" larger than the layer (14" inch cake, 18 inch board) because the roses need to lay nicely around the cake.
Date published: 2010-11-30
Rated 5 out of 5 by from This is an elegant relatively easy cake to make. The stylized fondant roses are quite simple, but leave yourself plenty of time to make them. I find you shouldn't let them dry completely as they are difficult to position and crack/break easily if they are too dry. I used several cupcake pans to help them keep their shape while I let them set up. I found that I needed to cut a considerable amount off the back of the flowers with scissors to help them fit more easily on the cake tier. The bride I worked for didn't have a cake topper so I made a bouquet out of the rolled fondant flowers and positioned on the top of the cake. My customer didn't want the cake covered in fondant so mine was smoothed buttercream and that worked perfectly in leu of fondant covered tiers. The simplicity of the design really adds so much.
Date published: 2011-02-18
Rated 5 out of 5 by from Last January I used this cake as a reference. I made it larger to serve about 200 for my cousins wedding, along with a sheet cake. Instead of making fondant roses I made about 400 butter cream roses and added small dots onto the sides of the cake. I am not a pro, but I got lots of calls and compliments! I was BEAUTIFUL!! Thanks for the help WILTON!!!!!!!!!
Date published: 2010-12-06
Rated 5 out of 5 by from I made this cake as one of my first small wedding cakes......the fondant roses were super simple to make (after my 6th try).... since I was not expereicened in sugar flowers, the fondant rolled roses were a great alternative!!
Date published: 2010-11-30
Rated 5 out of 5 by from I loved this design! I made it for my wedding cake (yes, I made my own cake) and it was simple and wonderful! I loved the roses because they added a simple elegance and we got many compliments on the cake!!
Date published: 2010-11-29
Rated 5 out of 5 by from I love how simple yet elegant this cake look's. I have made fondant roses out of the technique shown and it has made decorating my cakes easier and sometimes I add color to it to make it more pretty!
Date published: 2010-11-29
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