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: None

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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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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.

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