* If you are working with fondant icing roses or not done before then sure you buy enough fondant for several attempts to practice in, it makes perfect .*
Method 1
These instructions, after completion of the roses will be perfect commonly used on wedding cakes, this method is sensitive, and we recommend that you practice making the roses before the day of preparation.
Break a small piece of rolled fondant and until you have about a 1 "diameterball. The ball, in the form of a cone by pinching one side, you ideally want the cone of 1.5 "tall.
An einem Blütenblatt rollen einen Ball Fondant von etwa ein Viertel der Größe der früheren stands dich nicht zu viel über die Größe, wenn Sie in einem späteren Stadium stellen fest, dass die Größe der Blätter zu klein sind, dann wieder zu starten.
Once you have your ball, we want it flat on a petal shape, use your thumb and press the ball. You want a circle 2 "in diameter to create, isimportant that the petal is about ¼ "thick bottom and thin at the top.
* For a realistic view that the petal tips are thin as paper.
After the first petal created for the base of the cone, carefully wrapped to arrive at the end with a furl at the top of a bud.
The best way is to apply the portion of the thickness of the petal at the base of the cone then carefully thin film 'petal' around start-fold on themselves to create a flowerEffect.
Do the same with the remaining three petals, the application of the gem bottom and gently shape the top of replicating a subtle rose petal as it unfolds from the bud.
Make five petals, this time slightly larger than the originals, but to ensure that we still consider the tip as thin as possible. Apply these petals end to the ground than the previous petals, the petals spread evenly coated with the foot and curling the edges back a bit 'lighterCreate more flowering.
Continue layering the petals until you are satisfied with the fullness of the rose.
Method 2
Here's a simple process for creating a less detailed rose, although it is my opinion, a modern look. This method offers a rose to be held, if the pure white, with maybe put a little 'sugar in silver on seedings are suitable for wedding cakes, but when used with bright colors, are perfect for birthday cake . ThisThe method is easy to change, and I recommend experimenting to create variations increased the base.
The procedure is as follows.
Roll out the colored fondant icing until it is 1.5 cm thick, 15cm wide and 20 centimeters long. Arrange the rolled out icing in front of him, so that is 20cm long side near them.
Take the top of the dark rectangle you draw on it and fold it over itself to a smaller piece of foam layers of fondant that create 3 centimeters thick and 7.5 centimeterswide. What is flat or compressing the two layers together at all, try to leave a small cavity of air / space in the fold to create volume in your petals.
Cut 1 cm in length from each end of the rectangle.
Take one of the short sides of the rectangle, you can roll up like a Swiss roll, but do not want to raise a piece of wood to create a bud pinch the lower end, as if the next roll length dark. This should be a basic pinkShape.
Cut back after the ice in excess and gently separate the layers to give the flower more shape. To stop little left to cut shapes from green frosting and attach to the bottom of the rose.
If you create, on the side of your cake to combine several of these flowers and want to create with green leaves, a rose chain around the cake.
To completely change the look of the rose cut the folded over on ice and a pinch of two layers, the production of thinPetals, the spread of thin layers of rolled a carnation style flower.
Method 3
Hier ist eine dritte Methode zum Erstellen von Blumen, dieses Mal kleine Knospen, die, wenn sie in Mengen zu können verwendet werden, um einen Effekt zu erzeugen Blumenstrauß oder einfach nur benutzt, um selbst zu schmücken Cupcakes.
Take a scoop of melting of about 2 cm in size and roll into a form of roll 0.5 centimeters thick, with a small rolling pin, roll out the icing until it is actually a thin consistency.
UsingExert a pressure of the fingers, and drag the icing on one side so that side is thinner than the others, then thin with a toothpick as a rolling pin.
Carefully roll up the length of the ice like a Swiss roll. Take the small role that the ice should be about 1-2cm in diameter and smooth edge in the outer layer, with the help of toothpicks.
Press to get rid of the roll 3-4cm from the "flower" to the formation of ice not used and the outer layers of the role of promotingsplay out.
Very gently separated with the index finger and restore the layers of the roll to create the impact of the petals. It may be advisable to use your cocktail stick or toothpick covered with a fabric () to protect the form of veil layers easily separate the role and their form back to create the effect of flowers.
Take advantage of catering scissors (ordinary sharp scissors will do) and cut the roll so that it is only 1.5-2cm of the flower is left.
There is a residualsmall flower that when produced in bright colors are brilliant on the frozen muffins and pies, cakes turn a party into something special!
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