John Myers
Fondant Rose
The perfect fondant rose recipe with a picture and simple step-by-step instructions.
- 20 g Fondant white
- 10 gr Fondant red
- The fondant should definitely be at room temperature. Knead, roll and shape both types of fondant into a strand shape. Place both rolls parallel to each other, roll together or roll into each other. Then roll up, knead and repeat the process until you have achieved the desired color structure.
- After kneading, form a roll again and cut it into pieces of roughly the same size. Shape the pieces into balls, cover with a sandwich bag and press flat with a flat object. The bag ensures that the fountain does not stick to the object with which you press it flat. How big and how many parts you make is up to you, but I shouldn’t shape more than 10 petals, otherwise it looks a bit overloaded.
- Take a flat part in your hand and roll it up slightly. Please do not press down !!! This is the core or the first leaf of the flower. Then take another piece and place it in a slightly offset position and roll it up, that is the 2nd leaf of the flower. Repeat this until all flat parts have been processed.
- Now take the flower between your thumb and index and press it lightly, this will open the flower provided you press gently and several times. if you do it the 1st or 2nd time you should use both hands. With your finger you can also bend / shape the petals a little outwards, if you want. If the lower part falls off by itself, that’s no problem. Cut off under the blossom with a sharp little knife and the first rose blossom is ready.
- If you look at the lower cut off part you can see that it looks like a button that rises slightly. You can leave it like that or knead it again and use it to create flowers.
- I hope that the description and the photos are a little help to give you a try. Just give it a try.
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