Learn how to make a sugar rose out of gum paste with this rose tutorial. I use one or two sizes of petal cutters when making sugar roses. The sizes of cutters generally depend on the size of the “rose” cones that I am making. The more petals you add, the fuller it will get. It looks really pretty when big roses and rosebuds are mixed together on a cake.
What You Need to Make a Sugar Rose:
- Flower paste/gum paste;
- Gel paste colors;
- Corn starch;
- Styrofoam or cake dummie;
- Flower foam pad (Orchard products);
- Dogbone tool or ball tool;
- Small spatula;
- Tylo glue;
- Small brushes;
- Rolling pin;
- Non-stick board;
- 7 tablespoons;
- Rose petal cutters in various sizes;
- Rose leaf cutters in various sizes;
- Leaf Weiner (optional);
- Calyx cutters in various sizes;
- A small plastic bag;
- White vegetable fat;
- Edible petal dust.
DIY Sugar Rose: Step-By-Step Tutorial
You will need to make a cone (no. 1 in the picture) for each sugar rose you are making. It is a good idea to start making the cones a day or two ahead. Remember that the cones should be a little bit smaller than the size of the petal cutter you will be using. Stick a toothpick in the bottom of the cone and set aside on the styrofoam/cake dummies to dry completely.
The next step is to roll out your flower paste/gum paste thinly and cut out three rose petals. Use your dogbone tool on the flower foam pad and carefully thin the edge of the rose petals so they get slightly frilly. Put two of the rose petals in a plastic bag to prevent them from drying out. Brush the cone with Tylo glue and wrap one rose petal tight around it, so that the pointed end of the rose cone is covered (no. 2 in the picture).
TIP! Use this as a closed rosebud.
Brush with Tylo glue once again and take the two last petals from the plastic bag. Wrap them around the cone so they slightly overlap each other (no. 3 in the picture). Arrange the rose petals and make “movements” with your fingers and leave them to dry for about 30 minutes or more before you add more rose petals.
TIP: Use this as an open rosebud!
Cut out three more rose petals, just like the ones you made, to begin with. Brush the rose petals lightly with Tylo glue and arrange the next three rose petals, again overlaping the petals (no. 4 in the picture) Again make “movements” with your fingers and leave your small sugar rose to dry completely.
TIP: Use this as a small rose.
If you want a larger sugar rose, do as follows: Roll out your flower paste/gum paste thinly, this time cut out five rose petals with the next size of cutter. Use your dogbone tool on all five petals, as in step 1. Take five tablespoons and dust them with a little corn starch (this will prevent the rose petals from sticking to the tbsp).
Put the rose petals on the teaspoons and let the petals go over the top of the edge of the spoons (as shown in the picture). Let the rose petals dry in the spoons for around 15-20 minutes. Then brush the lower half of the petals with Tylo glue and arrange the petals around the rose, so that they overlap each other. Set the rose aside to dry completely.
If you want an even bigger sugar rose, cut out seven more rose petals and put them on the tablespoons. Since the rose is getting rather big now you need to carefully turn the rose upside down for the last rose petals. Attach the rose petals with Tylo glue-like previous. Let the big sugar rose dry completely.
TIP: Use a piece of foam to place the rose on, to prevent it from breaking.
When your rose is dry, roll out some green flower paste/gum paste and cut out a calyx that fit the rose. Brush the calyx with Tylo glue and attach it to the bottom of the rose. When making small sugar rosebuds, put a small ball of green flower paste/gum paste on the rosebuds after the calyx as well.
TIP: Apply dry edible petal powders with a soft brush to your roses, for great-looking effects.
Note: Remember to remove any toothpicks when placing the roses on the cake.