Learn to create this beautiful ribbon rose by Marina Sousa of Just Cake.
First, roll out a thin long strip of ivory fondant approximately 5” wide by 24” long.
Fold in half, softly creasing the top edge.
Pick up the fondant and begin to roll the centre of the rose.
Roll tightly at first, gradually loosening up as the rose begins to take shape.
To create greater diameter, pinch the bottom edge of the ribbon for a couple of rounds to create more volume.
Once you’ve achieved the desired sized rose, twist the ribbon inward and pinch it off.
Tuck the end piece under the rose and secure by pressing lightly or using a little water if needed.
Let the rose firm up.
Spray or brush with pearl powder before attaching to the cake.
To make the leaves, roll out fondant and hand cut a leaf shape.
Pick up the leaf and roll inward pinching at the bottom.
Dust with your favourite shade of light green pearl powder.
Emboss a line following the curve of your leaf with the dresden tool.
Attach the fondant roses to the edge of the 9” tier with royal icing or white coating chocolate. Attach the leaves with royal icing or white coating chocolate. Use toothpicks to add further support as the royal icing or white coating chocolate sets. To finish, paint any final gold embellishments and add any final sugar pearls.