Tools & Ingredients
- Dr. Oetker Ready to Roll Icing in your desired colour
- Corn Flour
- Queen Food Colour Gels (if desired)
Knead fondant icing until smooth, adding a little cornflour or icing sugar if sticky. Add desired colours if tinting the fondant a customised colour.
Pinch off a small ball and roll it out into a sausage then flatten it out. Pinch one end and use it as the centre of the rose and roll the rest of the icing around it.
Next pinch off small portions of icing and roll them into balls then flatten into rough petal shapes. Use a little bit of water to stick them to the centre.
Use an egg carton or scrunched up foil to rest the flowers while they fully dry, this will take 2-3 days. Once dry, store in an airtight container or decorate by painting the petals – see our watercolour fondant tutorial for how to create this effect.