If you’re feeling creative watch our video guide to making beautiful rose cake decorations – get the kids to join in too
Makes: As many as you like
Prep time: 30 mins
Skill level:Bit of effort
- Sugar paste/sugar icing
- Paste colouring
- Fondant icing sugar
- Piping bag (optional)
- Leaf-shaped cake cutter
- Colour some sugar paste into a pink colour using paste colouring – you can use whatever colour you like.
- Knead the sugar paste to make sure it’s soft and to make sure that all the colour is even.
- For the rose, break off a piece of the sugar paste and roll into a cone shape and press it onto the work surface. To prevent the sugar paste from sticking to your fingers, dust them in icing sugar.
- To make the first rose petal, break off another small piece of the icing and flatten it out so that becomes a tear drop shape and then wrap it around the cone.
- Repeat this twice more for the second layer of petals, making sure that you press them onto the cone on either side of the first petal. Pinch them in at the base and slightly curl back the edge of the petals to form the rose bud.
- The next layer will consist of three petals made using the same technique. Again press them onto the cone on top of the existing petals, pinch them in at the base and curl the edges back a little.
- Cut and remove the flower and leave it to firm.
- Next it’s time to make the rose leaves, for this, colour some sugar paste green.
- Dust the work surface with icing sugar and roll the sugar paste out. Use a leaf-shaped cutter to cut out the rose leaves – three leaves will do.
- Leave them to firm for a few minutes and then add all the decorations to a cupcake or fairy cake, that has been covered in fondant icing.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.