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    Home » Recipes » Cakes

    How to Make Easy Fondant Roses (Ribbon Roses)

    Published: Jan 26, 2011 · Modified: Mar 1, 2023 by Abeer Rizvi · This post may contain affiliate links · 56 Comments

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    Learn how to make fondant roses (ribbon roses) without tools, with this step by step tutorial. Quick, easy, homemade with simple ingredients. Great for decorating cakes and cupcakes. No fondant rose cutter needed!

    One of my favorite ways to decorate cakes is to use what I already have on hand. I am not a fan of fancy cutters or tools and like simplified steps. That's exactly how I made this beautiful Fondant Flower Cake and these Fondant Daisies. If you enjoyed those, then you are sure to love today's tutorial too.

    Decorated White Cake With Easy Fondant Roses Without Tools on Black Background

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    Table of contents

    • How to Make Easy Fondant Roses? (Ribbon Roses)
    • Variations
    • Tips and Techniques for Fondant Rose Cake
    • Storage
    • More Cake Decorating Tutorials

    How to Make Easy Fondant Roses? (Ribbon Roses)

    1. Roll fondant- Using a rolling pin.
    2. Cut thin strips- Using a pizza cutter.
    3. Roll- Fold one corner and start rolling to the end.
    4. Final touches- Cut the end of your rose with scissors and smooth out the bottom with your fingers.
    5. Enjoy- Let these dry overnight or until they harden.
    Easy Homemade Fondant Ribbon Roses on Purple Cake

    Variations

    Decorate cupcakes- I decorated a cake but you can make make smaller flowers and use them as cupcake toppers. You can also use them on individual sized mini cakes or petit fours or even cookies.

    Make different sizes of flowers- Follow the same technique to make various sizes.

    Try other colors- I chose a pink, yellow and green but you can use any colors you like.

    Try other cake flavors- Such as Easy Key Lime Cake or this Pineapple Cake (With Cake Mix).

    Try other frosting flavors– Such as Marshmallow Frosting or Mint Frosting.

    Mini Fondant Flowers on Mini Chocolate Cakes in Black Plate

    Tips and Techniques for Fondant Rose Cake

    For faster drying- Use a 50/50 mixture. Just knead together half fondant and half gum paste and use that instead of just fondant.

    Homemade fondant vs. Store-bought fondant- Either can be used. My homemade version tastes incredible!

    Can you use marzipan instead of fondant? Yes, you can use that but it tastes different than fondant.

    Use pre-colored fondant- If you are short on time, use fondant that's already colored.

    Use gel colors- If you are planning on coloring fondant, be sure to use gel colors because they are concentrated and more vibrant than liquid colors. Also, it prevents the fondant from becoming sticky.

    How long does it take for fondant flowers to dry? Typically, it takes 24 hours. However, the drying time may vary. This depends on the thickness that you rolled out the fondant. The thinner it is, the faster it dries. The thicker it is, the slower it dries. Drying time is also quicker when you live in dry climates where there is little to no humidity.

    Don’t decorate a warm cake- This is very important because if the cake is warm, the decorations will get sticky and messy.

    Collage Image with Step by Step Pictures For How to Make Fondant Roses

    Storage

    Room temperature- Once they are dry, store in a cardboard box away from sunlight and moisture for up to 1 month. They can last even longer. I have some that are 3 months old and still good.

    Freeze- Fondant decorations cannot be frozen because when they thaw, the flowers will become sticky due to condensation.

    Refrigerate- They cannot be refrigerated because they can become sticky from the moisture in the fridge.

    Collage Image with Step by Step Pictures For How to Make Mini Fondant Flowers

    More Cake Decorating Tutorials

    • How to Make Easy Fondant Bows
    • How to Make Easy Fondant Buttons
    • How to Make Fondant Baby Shoes
    • How to Make Fondant Basket
    • How to Make Fondant Pansies
    • How to Make Fondant Flowers

    Recipe

    Decorated White Cake With Easy Fondant Roses on Black Background

    Easy Fondant Roses (Ribbon Roses)

    Abeer Rizvi
    Learn how to make fondant roses (ribbon roses) with step by step tutorial. Quick, easy, homemade with simple ingredients. Great for decorating cakes!
    5 from 7 ratings
    Print Recipe Pin Recipe
    Prep Time 1 hour hr
    Drying time 1 day d
    Total Time 1 day d 1 hour hr
    Course Dessert
    Cuisine American
    Servings 15 Flowers
    Calories 16 kcal

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    Ingredients
      

    • 1 cup Marshmallow fondant Pink or Yellow and Green
    • Vanilla cake Two 6 inch round cakes, Two 8 inch round cakes
    • 4-6 cups American buttercream icing
    • 4 cups White fondant

    Instructions
     

    • Use a rolling pin to roll out a ball of pink fondant.
    • Using a pizza cutter or a fondant cutter, cut ribbons which are 1 inches wide and 8 inches long. If you want to make smaller roses, cut strips which are thinner and shorter.
    • Fold over one corner of the strip.
    • Start rolling and continue all the way to the end.
    • Cut the end of your rose with scissors.Discard the end.
    • Smooth out the bottom of your rose using your fingers.
    • Let these dry overnight or until they harden.
    • To make leaves, roll out green fondant.
    • Cut out circles.
    • Using the same cutter, cut out two halves of each circle and you would end up with leaf shapes. Let them dry overnight or until they harden.
    • If you wish, you can stop here and actually use those as leaves or you can continue with a few more steps. Pinch the center of each leaf until the ends stick together. Cut the pinched center with scissors. You now have two leaves. Smooth out the ends of of leaves with your fingers.
    • While the decorations are drying, bake cakes and allow them to cool completely.
    • Also, prepare frosting.
    • Place one 8 inch cake on a cake board and spread icing on top. Place the other 8 inch cake on top and press gently to secure it into place.
    • Then, ice the entire cake until smooth.
    • Cover it in white fondant and keep aside.
    • Place one 6 inch cake on another cake board and spread icing on top. Place the other 6 inch cake on top and press gently to secure it into place.
    • Then, ice the entire cake until smooth.
    • Cover it in white fondant and keep aside.
    • To assemble, place the iced 8 inch cake on a cake stand. Push in dowels for support. Then, place the iced 6 inch cake on top.
    • Decorate cake with flowers on top and fondant ribbon around the base. Enjoy!

    Notes

    • Read all my tips above.
    • These roses can also be made with gum paste or a 50/50 mixture (half fondant, half gum paste) which dries faster.   

    Nutrition

    Calories: 16kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 4mgPotassium: 1mgFiber: 1gSugar: 3gCalcium: 1mgIron: 1mg

    An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

    Tried this recipe?Leave a comment below or rate and tag @cakewhiz on social
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    Reader Interactions

    Comments

    1. Joanne

      January 28, 2011 at 8:39 am

      I can't believe it's so simply AND so beautiful! This is a wonderful post.

      Reply
    2. Amanda

      January 28, 2011 at 2:03 pm

      This can't be as easy as you make it seem. Those are so cute!!

      Reply
    3. Sandra

      January 28, 2011 at 5:11 pm

      This is so cool! It looks easy but it is hard work! Thank you for sharing, your tutorial is wonderful as well as photos!

      Reply
    4. gringarl

      January 28, 2011 at 9:49 pm

      your cake looks magazine cover. love the tutorial.
      when it comes to decorating i'm so clumsy , your post is really helpful.
      thanks for sharing, hope you'll have a wonderful weekend

      Reply
    5. angela

      January 29, 2011 at 5:34 am

      heh my strawberry jam tutorial has NOTHING on this. you are the ribbon QUEEN.

      Reply
    6. Foodie

      January 29, 2011 at 10:05 am

      WOW! This is amazing! You're so talented. Great job.

      Reply
    7. Jessica

      January 29, 2011 at 11:27 am

      That is one of the most beautiful cakes I have ever seen! I have no talent in making cakes whatsoever but maybe I will follow your steps and hope that something comes out of it! The flowers are gorgeous and so elegant. I love roses!

      Reply
    8. Amy

      January 30, 2011 at 6:23 am

      I love ribbon roses! Great tutorial, I was always just messing around and trying to copy pictures - you make it easier!

      Reply
    9. thoma

      January 30, 2011 at 6:53 am

      SO IMPRESSIVE!! i think i'll be retired by the time i achieve such perfection...kudos to you!

      Reply
    10. Kristen

      January 30, 2011 at 11:03 am

      You make it look so easy. Having failed play-dough 101 in kindergarten, however, I know I would not end up with such perfect looking leaves and flowers.5 stars

      Reply
    11. Barbara

      January 30, 2011 at 10:35 pm

      A gorgeous Valentine cake. You make it look so easy and fun.

      Reply
    12. Tiffany

      January 31, 2011 at 9:27 am

      You totally make me believe that I too can make beautiful cakes! Perhaps one day, I'll conjure up the courage to try!

      Reply
    13. kagi

      January 31, 2011 at 2:35 pm

      Thank you for posting this! Your work is so clean and neat

      Reply
    14. Magic of Spice

      January 31, 2011 at 4:14 pm

      What a great tutorial, these roses look so pretty and perfect

      Reply
    15. Kita

      January 31, 2011 at 10:21 pm

      Great picture tutorial! I have never decorated a cake with anything other then an offset spatula but darned if this doesnt make me want to step out of that box!

      Reply
    16. Mariko

      February 01, 2011 at 2:50 am

      Dang. Can you come teach my class? I know nothing about decorating but I'm loving this so much.

      Reply
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    Hello, I'm Abeer Rizvi, the author and founder of CakeWhiz.com—a cherished dessert blog dedicated to baking, cake decorating, doctored cake mix recipes, and all things sweet. As a skilled food writer, baker, recipe developer, and cake decorator, I take pride in wearing multiple hats.

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