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Full Bloom Fondant Rose

This may be your proudest moment with fondant! When you can handshape a rose this realistic using simple cut-out shapes, you’ll know fondant is the easiest icing for decorating a cake.

Make sure to add 1 teaspoon Gum-Tex™ for each 12 oz. fondant so the petals stand up and curl properly.


Difficulty: Medium


Step 1

In advance: Make the rose center. Roll a 1/2 in. ball of fondant and form into a teardrop shape. Coat the end of a toothpick with vegetable shortening, insert into bottom of rose center; let dry at least 24 hours.

Step 2

Roll fondant 1/16 in. thick on Roll & Cut Mat lightly dusted with cornstarch. Using the large rose cutter from the Stepsaving Set cut 3 blossom shapes. Cover 2 of the blossoms with plastic wrap and set aside. On remaining blossom, use a spatula to make a 1/2 in. cut between each petal toward middle of blossom. Place on thin foam and use ball tool from Confectionery Tool Set to soften edges of petals. Move blossom to thick foam and form a cup shape by pressing lightly in middle with ball tool.

Step 3

Brush the middle of blossom with water. Insert the toothpick holding the rose center into the middle of the blossom and thread blossom up to the bottom of the rose center. Visualize the 5-petal blossom as a stick figure, with petals corresponding to "head," "arms" and "legs." Brush the "head" petal with water and wrap around rose center.

Step 4

Brush one "arm" and opposite "leg" with water and fold up to cover the center bud. Repeat for remaining petals. Gently press bottom to shape. Pinch off any excess fondant from bottom. Furl back petal edges of the outer layer of petals.

Step 5

Prepare the next blossom by making 1/2 in. cuts between each petal. Transfer to thin foam and use ball tool to soften petal edges. Transfer to thick foam and use ball tool to cup the 2 "arm" petals. Turn over blossom and cup 2 "leg" petals and "head" petal. Turn over blossom again and cup the center. Brush with water and thread onto toothpick. Brush the 2 "arm" petals with water and attach, centering over the seams of the previous 2 petals.

Step 6

Brush remaining petals with water and attach, spacing evenly. Press bottom to shape; pinch off excess if needed.

Step 7

Prepare the last blossom by making 1/2 in. cuts between each petal. Transfer to thin foam. Use ball tool to soften petal edges. Transfer to thick foam. Using the ball tool, cup all petals. Turn blossom shape over and cup center. Brush center with water. Thread toothpick through the center of the blossom shape. Brush water inside petals as needed.

Step 8

Turn rose over and let petals fall naturally into place. Gently press petals against the base to attach.

Step 9

Roll out fondant 1/16 in. thick and cut calyx using calyx cutter from the Stepsaving Set. Brush base of calyx with water and thread toothpick through center of calyx. Press to attach and let dry. Remove from toothpick.