Revelling in Roses Cake

Ingredients & Tools
Instructions

Ingredients

180 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing
Buttercream Frosting
Clear Piping Gel

Tools
6 x 3 in. Round Pan
8 x 3 in. Round Pan
12 x 2 in. Round Pan
20inch Rolling Pin Guide Rings
Fondant Roller, 20-Inch - Fondant Tool
Roll and Cut Fondant Mat
Fondant Smoother
Fondant and Gum Paste Tools Set, 10-Piece
Fondant Trimmer
Fondant Shaping Foam Set
14-Inch Round Silver Cake Circles, 2-Count - Cake Bases
Cake Circles
Wooden Dowel Rods
Decorator Brush Set
Spatula

Instructions

Click to mark complete

Bake and cool three 2-layer cakes (trim 6 in. and 8 in. layers to 2 1/2 in. high for 5 in. high cakes). Prepare and cover cakes with rolled fondant. Prepare for stacked construction; and assemble cakes on base board.
For roses, roll out fondant 1/16 in. thick. Use large fondant cutter to cut strips, 3/8 in. wide x 24 in. long. Thin top edge of strips on shaping foam using large ball tool. Brush a small section on top of cake with piping gel. Loosely roll up each strip to form roses on prepared cake section, varying the look to create gently rippled petal line on top.
Continue down sides of cake to cover completely; you will need approximately 125 roses.

Notes

How To

How to Make a Fondant Ribbon Rose & Leaf
A timeless and versatile technique, the ribbon rose can elevate the look of any cake or treat. Ribbon roses can be made in many sizes for variation. They can be used as simple cake decorations and also to dress up cupcakes.