Easy Fondant Roses

Easy Fondant Roses

Beginner
RRP
$0.50 per petal

Learn a super quick and easy way to make beautiful, simple fondant roses that look realistic and elegant. Once mastered, this method will allow you to make a fondant rose in less than 2 minutes!

Making sugar roses is one of the most common skills for a cake decorator to acquire so Chef Yener is here to show you a quick and easy way to achieve realistic looking fondant roses. Once mastered, this method will allow you to make beautiful looking fondant roses very quickly.

Downloadable Course Material

If you would like to approximately match the size of the artwork in the tutorial, print the downloadable files at 100% size. If you require your artwork to be smaller or larger, just adjust the print size accordingly.
Easy Fondant Roses Course Material
This PDF contains guides for the rose petals and the leaves.

Track
Duration
Introduction
2:31
Tools & Materials
3:56
The Old Way
3:30
The Plan
1:44
SIngle Petal Rose Bud
4:49
2 Petal Rose Bud
2:43
4 Petal Rose (1/3)
5:44
6 Petal Rose (2/4)
4:52
10 Petal Rose (2/3/5)
9:30
Making Leaves
3:55
Final Thoughts
1:48
Total Duration
45:57

While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you’ve discovered an easier method or better tool to achieve good results.

What you will need
Tools
  • Transparent perspex (hard plastic) pusher/li>
  • Knife/li>
  • Fork/li>
  • Scissors
Materials
  • Plastic bag (sleeve)
  • Oil spray
Recipes
  • Firm fondant (mix with 10-15 percent extra icing sugar)
Recommendations
  • Watch the entire tutorial completely and take notes while comparing the tools list to what tools you have available to you.
  • This is art, and no method or technique is set in stone. This is why we recommend you watch the entire tutorial first before you start gathering all the things in the list above. You may think of ways you might substitute tools or techniques with your own ideas.

23 comments

  1. Maria Marinou says:

    Hi chef loved the tutorial! Could you please have a simple template of the transparent spoon you used?

  2. Yara says:

    Thank you so much, love the tutorial.

  3. goldie says:

    Thank you so much for this tutorial.
    I have 2 questions.
    1. for how long can the roses be kept and used (stock reserve)?
    2. Can you please explain what is the difference between Fondant and Gum past and what are the different uses?

    1. Serdar Yener says:

      Hi, Goldie Thanks for your compliments. 1. You can keep them in a box ( no need airtight) for few months . They are not going to be disappeared after that =). They may just loose the colour and so on. 2. If you read the ingredients, they both the same. The only difference is gum paste has more tylose or whatever the gum they use. That makes it fondant has better stretch for coating, gum paste has the ability to hold the shapes for modelling. Also, gum paste dries faster. You can add your own Tylose into fondant to achieve that to some degree.

      1. Marcelo Henrique Leite says:

        Dear Mr. Yener Merry Christmas! Please let me know what is the difference between these tutorial and the free one avaibke on YouTube?
        Thank you in advance.

      2. Marcelo Henrique Leite says:

        Dear Mr. Yener Merry Christmas! Please let me know what is the difference between these tutorial and the free one available on YouTube?
        Thank you in advance.

        1. Serdar Yener says:

          Yenersway tutorials are long, detail complete cakes or centerpiece, comes with a printable booklet. Youtube videos are short previews of those videos and short single useful cake decorating tricks. Thanks

  4. Adele says:

    Thank you for this easy rose tutorial…. I can see it will certainly save time, and yet still look wonderful. It will be great for many applications instead of preparing the more complex versions. Thank you for your willingness to share skills from your life-long learning.

    1. Serdar Yener says:

      You are welcome . I am glad you like it. Thanks

  5. Marcelo Henrique Leite says:

    The tutorial is really useful! Congratulations Mr. Yeners!
    I am motivated to start practicing. :oD

  6. gosia mazur says:

    Hi, thank you for the tutorial. Roses are stunning.
    Could you please advise what is the best way to attach the rose to the cake? I am making 3 tier cake with flowerfall of roses from the top to the bottom.. hope it makes sense
    Thank you x

    1. Serdar Yener says:

      Use White chocolate for glue . Later, hide the joining parts with leaves

      1. gosia mazur says:

        Thank you so much for immediate reply:) The cake is now done I have posted the photo.. Not perfect as yours but bridesmaid loved the cake:)
        Thank you again

  7. amy rahaf says:

    Beautiful really nice chef plz I can use gum paste or just fondant?
    Sorry for my simple question but what I mean that gum past most of time the use it for rose are the same like fondant.
    I am just start learn about it.

    1. Serdar Yener says:

      Gum past and fondant is not same paste but it will also work of course

  8. Elisabetta Morandi says:

    Hi Alicia and Serdar, I have made the roses with Marshmallows Fondant. It worked beautifully – I did not knead in much extra sugar but I added 1 Tsp of CMC per 2-300 g of Fondant.
    I hope this helps, cheers.
    PS: Thank you Serdar, it is a wonderful way of making beautiful roses -:)

  9. Alicia Haniff says:

    Hi chef, is it possible to use marshmallow fondant?

    1. Serdar Yener says:

      I never tried that but I think if you knead enough icing sugar in side will work. Let me know please

    2. Serdar Yener says:

      I think so. If it is too soft add some icing sugar till the fondant firm enough.

  10. KYRKI says:

    Great tutorial as always chef!!!
    Can you tell me please how much icing sugar you put into regular fondant to make it harder?
    Thank you.
    Regards.

    1. Serdar Yener says:

      start from 10 percent . you can go up to 20 . depending on your fondant and your comfort

      1. KYRKI says:

        Thank you so much chef.

  11. Pauline Dawkins says:

    Love the tutorial, will be making these roses, lovely.

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