The prettiest wedding cake ever!
Let me show you how to create a gorgeous ombre effect, as well as how to create the rose, and the beautiful cascading petals.
• Gumpaste/ sugarpaste 200g (7oz) – http://amzn.to/2byC5Df
• White Fondant 200g (7oz) – http://amzn.to/1V5zG5R
• Food color (optional – we used Sugarﬂair Pink)
• Rose petal cutters and XL rose petal cutters
• Sugar glue
• Cornstarch/ Cornﬂour
• Small rolling pin – http://amzn.to/1Slg8Ku
• Ball tool – http://amzn.to/1qyN9WK
• Craft/ Exacto knife – http://amzn.to/22BXAFk
• Foam ﬂoral mat – http://amzn.to/20MZl3c
• Drying rack or egg carton
• 3 cakes (6″, 8″ and 10″) covered in white fondant and stacked on iced 14″ white cake board
In this tutorial I decorated a 6″, 8″ and 10″ three tier cake. Each tier is 4″ high (10cm), and
have been stacked onto a 14″ iced cake board.
All fondant on this cake is white.
Always allow each stage of this giant rose to dry and harden for at least 6 hours or overnight.
If it is humid in your area, to can allow it to dry in an airtight container with a moisture
absorber. This will take the moisture out of the air, and assist it to keep it’s shape and dry.
When creating the large rose, we started with 4 shades of Sugarﬂair pink gumpaste/
Starting from darkest to lightest, we used a 6 petal rose cutter set. The ﬁrst two rows of two
petals and three petals were created using the 4th smallest size. The following row is 5 petals
using the next size cutter, and the following row using the largest cutter in the set. At that
stage we moved on the the smallest in a Extra Large rose petal cutter set. We adjusted the
cutter to make it slightly longer and thinner and created our last row of 5 petals using this
As we move onto the extra large petals on the cake, we work with four more shades of pink.
This time it is a white fondant base with the pink gumpaste/ sugarpaste added to create strong
but ﬂexible medium.
Try to end with a pale pink rather than pure white.
Stating with the palest color, make 7 petals. The second lightest colour has 9 petals, and the
two strongest colors have 14 and 13. You may not use all 13 of the ﬁnal color, but it is on a
cake by cake basis.
We always recommend making one or two extra of each color.
Using a laminating sheet to protect petals after rolling them out is a great way to save time,
and stop them from drying out too fast.
When attaching the pre-made center rose, use royal icing on both the side of the bottom tier,
and the top of the second tier.