Rose Cupcake Quartet
Additional Information
Step 1
Fondant Polka Dot Ribbon Rose Cupcakes
Make ribbon roses. For 12 cupcakes, tint 21 oz. fondant red and 3 oz. rose. Use fondant roller with purple guide rings to roll out red fondant 1/8 in. thick. Use rotary cutter to cut out a strip, 1 in. wide x 4 in. long, for each ribbon rose; you will need 72 ribbon roses for 12 cupcakes. Use narrow end of tip 8 to cut out nine to 10 circles from each strip.
Roll out rose fondant 1/8 in. thick. Use narrow end of tip 8 to cut nine to 10 circles for each ribbon rose. Position rose circles in openings on red strip. Use fondant roller with pink guide rings to roll out strip 1/16 in. thick, rolling in one direction only. Trim strip to 1 in. wide x 6 in. long. Roll ribbon rose.
Use spatula and thin consistency white buttercream icing to ice cupcakes smooth.
Position six ribbon roses on cupcake tops.
Step 2
White Rose Cupcakes
Use spatula and thin consistency chocolate buttercream icing to ice cupcakes smooth<./p>
Use a decorating bag with tip 16 and medium consistency chocolate buttercream icing to pipe shell border on cupcakes.
Use a decorating bag with flower nail and stiff consistency white buttercream icing to pipe a tip 104 rose with tip 12 base for each cupcake. Use flower lifter to position roses on cupcakes.
Step 3
Chocolate Ribbon Rose Cupcakes
Use spatula and thin consistency chocolate buttercream icing to ice cupcakes smooth.
Use a decorating bag with flower nail and stiff consistency chocolate buttercream icing to pipe seven tip 103 ribbon roses for each cupcake. Use flower lifter to position roses on cupcakes, placing center rose first and remaining roses around it.
Step 4
Rosebud Bouquet Cupcakes
Tint portions of white buttercream icing dark pink, light pink and green. Use spatula and thin consistency dark pink buttercream icing to ice cupcakes smooth.
Use a decorating bag with tip 103 and stiff consistency light pink buttercream icing to pipe three rosebuds toward right side cupcake. Use a decorating bag with tip 3 and thin consistency green buttercream icing to pipe sepals, calyxes and stems for rosebuds.
Products
Ready-To-Use White Rolled Fondant ((24 oz. needed for 12 cupcakes for Polka Dot Ribbon Rose Cupcakes))
In Stock (ships in 1-2 business days)
Pastel 4 - Icing Colors Set ((Rose Petal Pink, Moss Green used for Rosebud Bouquet Cupcakes))
In Stock (ships in 1-2 business days)
Buttercream icing ((3 cups needed for Rosebud Bouquet Cupcakes))
Chocolate Buttercream Icing ((4 cups needed for Ribbon Rose Cupcakes))
Christmas Red Icing Color
Rose Icing Color
Products
9 in. Fondant Roller ((pink and purple guide rings used))
In Stock (ships in 1-2 business days)
![Decorator Preferred 9" Angled Spatula](https://www.wilton.com/dw/image/v2/AAWA_PRD/on/demandware.static/-/Sites-wilton-product-master/default/dwdf994065/images/product/409-7698/409-7698DP9iAn11083 prd.jpg?sw=89&sh=89&sm=fit "Decorator Preferred 9" Angled Spatula")
Plastic ruler
food-safe scissors
12 in. Disposable Decorating Bags
Standard Coupler
Create this magnificent rose - the most popular icing flower of them all. With practice, your roses will have the just-picked look of real fresh garden roses!
The Half Rose is really a rosebud with two side petals. You can also give your half roses a fuller look by adding two or three more side petals.
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.