How To Make Fondant Icing Roses For Cakes
By Laura_Davis

*If you are not accustomed to working with fondant icing or have not made roses before then make sure you buy enough fondant for several attempts- practice makes perfect.*

Method 1

These instructions once perfected will give you perfect roses commonly used on wedding cakes; this method is tricky and it is recommended you practice making the roses before the day of preparation.

Break off a small piece of the fondant and roll it until you roughly have a 1″ diameter ball. Shape the ball into a cone by pinching one side of it; ideally you want the cone to be 1.5″ tall.

To make a petal roll a ball of fondant roughly a quarter of the size of the previous, do not worry too much about size, if in a later stage you are finding that the sizes of the petals are too small then start again.

Once you have your ball we want to flatten it to form a petal; use your thumb and press down on the ball. You want to create a circle that is 2″ in diameter, it is important that the petal is about ¼” thick on the bottom and thin on the top.

*For a more realistic look ensure that the petal tips are paper thin.

Having created the first petal, apply to the base of the cone, carefully wrapping it around finishing with a furl at the top to create a bud.

It is best to start by applying the thick side of the petal to the base of the cone then carefully wrap the thin ‘petal’ around- slightly bending it over itself to create a bloom effect.

Do the same with the three remaining petals; applying them from the bottom bud and delicately shaping the thin top to replicate a rose’s petal as it unfurls from the bud.

Make five more petals, this time slightly larger than the originals but ensure you still keep the tips as thin as possible. Apply these final petals lower down on the base than the previous petals, spread the petals evenly round the base layering them up and curling the edges back a slight bit more to create more bloom.

Continue layering the petals on until you are satisfied with the fullness of the rose.

Method 2

Here is an even simplified method for creating a less detailed rose, although in my opinion it is a more modern look. This method will give you a rose that if kept pure white with perhaps a small silver sugar ball placed on top of the bud will be suitable for wedding cakes; however, if used with bright coloring they will be perfect for birthday cakes. This method is easy to change and I recommend experimenting to create variations on the basic rose.

The method is as follows.

Roll out your colored fondant icing till it is 1.5cm in thickness, 15cm in width and 20cm in length. Arrange the rolled out icing in front of you so that the 20cm length is the side closest to you.

Take the top of the fondant rectangle, pull it towards you and fold it on top of itself to create a smaller layered piece of fondant that is 3cm thick and 7.5cm wide. Do not flatten or squeeze the two layers together at all, try to leave a small cavity of air/space in the fold to create volume in your petals.

Cut off 1cm of length from each end of the rectangle.

Take one of the short ends of your rectangle and begin to roll it up like a swiss roll; however you do not want the rose to look like a log so to create a bud pinch the base end as you continue to roll the fondant length around itself. This should create a basic rose shape.

After cutting off any excess icing carefully push back and separate the layers to give the flower more shape. To finish cut little leave shapes out of green icing and stick to the underside of the rose.

If you want to create the side of your iced cake make several of these flowers and link them by the green leaves creating a rose chain around your cake.

To completely change the finished look of the rose cut the folded over icing and pinch to create a two layers of thin petals; once rolled splay the thin layers out to create a carnation style flower.

Method 3

Here is a third method for creating flowers, this time small buds, that when made in quantity can be used to create a bouquet effect or simply used to decorate cupcakes by themselves.

Take a small ball of fondant around 2cm in size and roll it into a 0.5cm thick sausage shape using a small rolling pin roll out the icing until it is of a really thin consistency.

Using your fingers apply pressure and pull the icing at one side so that this side becomes thinner than the other, further thin it out by using a cocktail stick as a rolling pin.

Carefully roll up the length of the icing like a Swiss roll. Take the little icing roll which should be around 1-2cm diameter and smooth the edge in the outer layer with the aid of the cocktail stick.
Pinch the roll 3-4cm from the ‘bloom’ to get rid off the unused icing and to encourage the outer layers of the roll to splay out.

Very gently with your index finger separate and furl back the layers of the roll to create the effect of petals. It may be useful to use your cocktail stick or a tissue covered cocktail stick (to protect the shape of the icing) to slightly separate the layers of the roll and shape them backwards to create the effect of a bloom.

Take catering scissors (ordinary sharp scissor will also do) and cut the roll so that it is only 1.5-2cm of the bloom is left.

This leaves a small flower that when produced in bright colors look brilliant on top of iced cupcakes and birthday cakes; turning a celebration cake into something special!

For inspirational ideas for decorating your cakes check out Special Day Cakes, award winning designers of celebration cakes in Lanarkshire

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Incredibly Beautiful Icing Roses; Easier Than You May Think
By Samantha Mitchell

That’s good because by piping your own perfect roses, you can choose your icing (can’t have ready-made buttercream icing roses shipped to us!), you’ll save money, and you’ll have a great sense of satisfaction.

If you are struggling with your icing roses, keep in mind that this skill does take patience and some sound, cake decorating advice.

If you’re feeling daunted, remember that learning how to pipe beautiful icing roses will be so worth the effort!

Consider how many cakes you see with roses. The rose’s classic beauty and long time symbolism of love probably have much to do with the fact that icing roses adorn more wedding cakes, anniversary cakes, Valentine’s Day cakes, and birthday cakes than any other flower.

The icing rose doesn’t have to be difficult to create. Those who give up often just haven’t found the right technique.

If you’re like me, then you know how confusing a noisy, crowded, cake decorating class can be. By the time you arrive back home, it’s easy to forget all that was packed into that small timeframe.

A class that includes a step-by-step video, something like the one linked below, would be helpful.

The icing rose is one of the few piped icing flowers that is not made on waxed paper that has been placed on the flower nail.

This is because when the icing rose is completed, it must be transferred directly onto the cake. So instead, you begin your rose with a base of icing on the flower nail. Getting the base just right can be tricky, but this is very important.

To create the base, use a parchment bag and number 12 tip. Hold the tip slightly off the surface of the nail and squeeze.

As you allow the icing to mount up, you slowly draw upward, squeezing until you have a little cone. Then you pipe your petals around the cone (as shown in the video).

Color is another important element to icing roses. Of course, the color of the roses should match the cake, but they should also be a color or shade that will allow them to be noticed. Don’t let your icing roses be wall flowers!

Even a cake with a monochromatic color scheme can have roses (and other decorations) that while the same color, are a lighter or darker shade, so they are noticeable.

What about a white on white wedding cake? Highlight the roses with some iridescent coloring dust for a sparkle or a pretty pearl finish.

Most icing roses are pink, yellow, peach, red or white. Chocolate can be used to help achieve the brown and black, making it dark enough that you don’t need much food coloring.

Here’s a tip to help achieve red roses without the bitterness: use maraschino cherry liquid or grenadine (pomegranate juice).

After you’ve created your icing rose, you can bring them to life by shading with coloring dust and piping pretty green leaves.

Here are a couple more icing rose tips. For the best tasting and most beautiful icing roses, use buttercream when possible and flavor your buttercream to match your cake. Since buttercream is vulnerable to heat and humidity, keep your decorated cake in a cool and dry place until ready to serve.

Samantha Mitchell, Co-Author

Cake Decorating Made Easy! Vol. 1 & 2

The World’s First Cake Decorating Video Books.Sign up for for fantastic cake decorating tips, tricks and secrets of the pros at Cake Decorating Made Easy

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You may even be interested in ordering Welsh lamb on line which is possible. There is a family that lives in Dolau, which is a small village that is right outside of Llandrindod Wells. This farm has been around now for about four generations. They have been running strong for about 15 years. In this time the farm has actually grown over 100%.

This large farm is actually made up of smaller farms. They have come up with several names for these smaller farms over the past forty years. They are proud of their pedigree Welsh Black herd and then of course the Welsh Sheep also graze. They say that they care for the food you eat so you don’t have to worry about what you are eating and this is their motto as well.

While treating the lamb for anything, they are extremely cautious as to what they use and they use as less chemicals as possible in doing this as well. If you are in the area and are interested in seeing the farm for yourself, you are more then welcome to. The family welcomes all. The Welsh Black lamb is of the most leanest of the native breeds. You can rest assured that you are getting the best quality meats from welshmeatdirect.co.uk. You can also get next day delivery for free. That is definitely a plus as well.

Welsh Lamb is as good as it gets. The Welsh farmers are proud of their meats and it definitely shows as you look at the grazing terrain and drinking facilities. Not to mention the fact that they do not use drugs or hormones unless it is absolutely necessary to do so. Truly one of the juiciest types of meat that anyone can purchase.

June is National Iced Tea Month. This is probably because iced tea is most enjoyed in the summer months. In fact, it has become a favorite of Americans in the summer. What a way to start off your summer.

Most tea loving countries still serve hot tea as their beverage of choice. America, however, has included iced tea on its list of favorites. Many people enjoy iced tea with sugar and lemon. There are several varieties of flavored teas. They include, but are not limited to, raspberry, blackberry and mango. Many casual dining restaurants have begun serving these flavored variations. Commercial iced tea, however, is not limited to restaurants. Bottles and cans of the flavorful beverage are offered in supermarkets and convenience stores. Although Lipton and Nestea are the most popular brands bottled tea, Snapple and Arizona are rapidly catching up to their more common competition. There are many variations of the tasty, liquid treat. It is offered with or without caffeine, sweetened or unsweetened, flavored with lemon or other fruit flavors.

Research and studies have found a connection between drinking tea and various health benefits. Some of these benefits include: reduced risk of heart disease, reduced risk of some cancers, strong bones, reduced bad breath and plaque, stronger tooth enamel (due to the fluoride in tea) and an all around healthier immune system. Green tea is thought to have even more health benefits. Brewed tea, whether it is served cold or hot, has more benefits than the instant version.

Iced tea is a favorite among Americans. The hot, summer months especially provide a great opportunity to enjoy iced tea as a healthier alternative to the carbonated soft drink. So when you have a case of “dry throatitis”, push aside that sugary, fizzy soda and reach for the better thirst quencher. It will do a better job at keeping you hydrated and will help you maintain your energy.

When you are thinking of cooking lettuce or using it in your food in any state, raw or cooked, you’ll find that your options will be a great deal more tasty if you simply remove iceberg lettuce from your diet. Iceberg lettuce is the least healthy of the lettuce varieties, and you’ll also find that interestingly enough, it is the least healthy of the options that you have available to you. You’ll find that your salads will immediately become a great deal less boring simply by using other varieties of lettuce. Iceberg lettuce has been specifically bred to remove the bitterness, and therefore, it is certainly the mildest form of lettuce.

If you are looking for something with more taste, you’ll most commonly be able to find romaine lettuce, which often has a faintly bitter, but not unpleasant taste. Romaine is frequently used for Caesar salad and the slight bitterness is an ideal foil for the creamy dressing. You’ll also find that Chinese lettuce is even more bitter and flavorful; you’ll find that it is quite appropriate for use in stir-frys and stews, not falling apart even under active, busy cooking.

If you are a little bit nervous about trying a lettuce that is known as bitter, think about using looseleaf lettuce. Looseleaf lettuce contains lollo rosso lettuces and oak leaf, and it has a wonderfully mild flavor that is excellent with mild beef dishes. You’ll also quickly realize that summer crisp lettuces, which are also known as Batavian, is quite crunchy with a similarly mild flavor. Take some time and really think about what you are interested in terms of good food.

When you are thinking of good lettuce recipes, remember that they are ideal when they are raw and fresh, so try to buy in season, whether you take part in a food co-op or you decide to buy at the farmers’ market. If you stir-fry, you can also use lettuce to add texture and “filler” to another dish. The lettuce leaves, when shredded, usually soak up the flavor of the sauce and give you a nutritious way to cut through the richness of many stir-fry dishes.

If you are thinking about integrating lettuce into your diet, take some time and really think about your options; there are more than you think!

Horseradish can be found in many parts of the world and it is a leafy plant that comes from the same family as spicy plants like mustard and wasabi, along with milder members like cabbage. The part that is used most frequently is the root, and though it does not have any smell when fresh, a stinging mustard oil is produced when it is cut or grated. Fresh horseradish is quite powerful and spicy, but when it is left out or exposed to air or grows too old, it will lose a great deal of its pungency.

Frequently, horseradish is used as a spice or as a flavoring to add to other foods. It is grated and then mixed with vinegar, which will preserve it through pickling. You’ll find that fresh, prepared horseradish is a creamy white; when it has been refrigerated for too long, it will start to darken and lose its crispness and its color. For many people who grew up eating horseradish, it is a favorite dip or side dish, but it can require some getting used to if you first try it as an adult.

For a very UK style dish, you can prepare horseradish sauce from grated horseradish root that has been combined in fresh cream. You’ll find packets of horseradish sauce at fast food places that serve roast beef, but you’ll find that if you take the time and trouble to make it yourself, you’ll be much more satisfied with the results. You’ll also see plenty of horseradish vinegar available, especially in Eastern European or Jewish groceries. This is typically called chrain, and it can be used to add a little bit of spiciness to the notoriously salty gefilte fish. Chrain is very popular in a variety of different dishes, and it is occasionally sweetened with beets. If you eat Japanese food, you’ll find that horseradish is often substituted for the more expensive wasabi plant. The horseradish will be dyed green and then mixed up in a paste form.

If you’ve never had the pleasure of trying this spicy plant, take some time to try cooking with it. If you are in the Midwest, there is no better time to try this than at the Horseradish Festival in Collinsville.

Pizza is one of the most popular fast foods in the United States. It tastes good, it’s quick, and it’s convenient. These three things alone make it a top choice for families everywhere. While these are some of the advantages of ordering pizza from some joint that delivers, there are definite and obvious advantages to trying your own homemade pizza. Get the family together in the kitchen, save some money, and control the ingredients you include in your pizza.

One of the first advantages of making your own homemade pizza is getting your family into the kitchen together. Dividing up the tasks of making a pizza among family members is a great way to slow down in a busy life and be able talk about your day, how everyone is feeling, and have general family together time. If you have smaller children, tasks like rolling out the dough, spreading pizza sauce, and placing the cheese on the pizza are safe, less-messy ways to have your young child help with the making of the pizza. They are protected and still feel like they are able to help and contribute. If you have older kids, you may consider letting them help you with more adult projects like cutting up the vegetables, cooking any meats, or putting the pizza in the oven when it is time. Bringing the family together in the kitchen then eating together at the table can strengthen the bond you feel with one another.

Another advantage of making your own pizza as a family is to save some money. While fresh ingredients can be costly, purchasing fresh vegetables at the farmer’s market can be very inexpensive. The ingredients it takes to make a pizza from scratch can cost far less than ordering take-out pizza these days. Some pizza joints charge upwards of 25 dollars for a large supreme pizza. You can make 2 to 3 pizzas at home for that amount of money; more depending on the type of pizza you make. The cost of take-out pizza definitely takes its toll when ordering for a large crowd. A few large supreme pizzas and you’ve spent an exorbitant amount of cash. Making your own pizzas for a party can make a huge difference in bang for your buck.

One final advantage to making pizza instead of ordering it is that you can control the ingredients that go into your pizza. Many times, fast food places use much unhealthier foods and ingredients than you would as an individual. With making your own pizza, you control how much salt goes into that homemade sauce. You can also be absolutely certain of the freshness of the vegetables. And you can know what kind of environment it was made in. Doing this can help your pizza be much healthier and better tasting. Those are two qualities that everyone wants in a pizza.

There are many reasons to make a homemade pizza with your family. Just a few are that it will bring your family closer, it can be less expensive, you can control the ingredients that are included. All of these make creating your own pizza from scratch a great choice for dinner that you can feel good about.

Bring your family closer together by getting them in the kitchen making homemade pizza. Find best homemade pizza recipes your family will enjoy and you will have fun making.

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When you are looking for ways to integrate cherries into your daily diet, you’ll find that this is easier than you could believe. Cherries are quite sweet fresh, but you’ll find that when they are dried and added to other things that they can be quite rich as well. For example, you’ll find that dried cherries are quite tasty when you put them into oatmeal. You’ll find that this is a great deal less sweet than syrup and much healthier for your as well. Dried cherries are also excellent when you put them into trail mix, adding a little bit of color and vitamin C to the sugar and salt of the prepared mix.

You’ll also find that cherries can also bring a lot of savor and sweetness to a beef dish, and the juice from the cherries can do a lot to keep the beef from drying out. You’ll find that the juice from one can of sweet dark cherries can be put into a saucepan with horseradish, tomato paste, shallots and some port and then brought to a boil over medium heat for about 12 to 15 minutes. Simmer until the sauce is slightly thick and then strain it and cover it. The cherries can be lightly seared and and then added with the sauce over a roast beef tenderloin. You can serve this lightly warm, or for a more foreign and exotic touch, you can flambe the cherries.

When you are interested in adding cherries where you might not expect it, you can start with a cherry chili. Take 3/4ths a cup of fresh, chopped cherries, either tart or sweet, depending on your taste and add them when you add the beans. You’ll find that the cherries will add in texture as well as taste. This is a great way to introduce chili to kids or even to friends who have a taste for the new and interesting.

Cherries are a great treat, so make sure that you indulge! There are many different ways to include them into your meal, so take some time to make sure that you do!

Of course, the simplest way to eat carrots is raw. If you have a love for crisp crunchy food, you’ll find that carrot sticks and ranch dressing or some other sort of dipping sauce will be ideal for a midday snack. Take some time to make sure that the carrots you get are not dried out. If they are, you can peel them to make them last a little longer, or you can add some lemon juice to make them a little bit more palatable. Baby carrots in particular are wonderfully sweet, and are a perfect snack when you are too rushed to prepare something else, but still don’t want to raid a vending machine.

You’ll also find that carrots will make an excellent side dish to hearty meat recipes that need some vegetables in them as well. Baked carrots are very simple, and quite delicious. You’ll find that four cups of sliced carrots can be mixed with a half cup of water, butter, sugar, nutmeg and salt, and then baked for 10 minutes at 350°F, stirring in the middle. You’ll find that the nutmeg complements the carrots’ natural sweetness as well as bringing out

If you are thinking about finding a way to add carrots to your meals, one thing that you can think about is adding them to your baking. A good carrot cake is a great way to get the vitamin A from carrots into you and your family, but there are other ways as well. Think about your recipes for lowfat muffins, whether they are banana nut or raisin muffins, and think about adding grated carrots to them. You’ll get the natural sweetness from the carrot juice as well as a little bit of extra texture on top of it.

There are many ways to integrate carrots into your diet, so take some time and see what you can do with these delicious root vegetables.

At the supermarket, you will often find red, green and yellow peppers, but if you keep an eye out or shop in specialty stores, you’ll also see that white, brown, blue and purple varieties are also common. The color will depend on the ripeness, with green peppers being the color of under-ripeness, and you’ll find that the other colors will have varying degrees of sweetness involved on them. You’ll find that the more vibrant the color, the sweeter the taste is. These peppers are quite hardy; they started in central America, but at the end of the fifteenth century, they were brought to Spain and then spread out across Asia and Europe.

When you are looking to include more bell peppers in your diet, you will soon see that there are many ways to do this. If you purchase red or yellow bell peppers, you’ll find that they are quite easy to eat raw, and that you can do so easily; you can eat them on their own, or you can add a little bit of salt or pepper or ranch dressing. You’ll also soon see that you have plenty of options when it comes to cooking them.

One wonderfully easy and fun thing to do is to make bruschetta. All you need to do is dice up a yellow bell pepper, two large tomatoes and a large onion. Take the diced vegetables and throw them into a pot, adding plenty of minced garlic and bring it up to a boil. Once it has boiled, take it out, and let it chill overnight. The cold bruschetta that you have afterwards is excellent on top of crackers or on top of toasted bread, whether you like home-baked foccacia or simple slices of white bread.

Bell peppers are great and great for you, so make sure you take some time to purchase a few the next time you are at the supermarket or at your local farmer’s market. You’ll find that there are plenty of options and recipes to find, so just find one that you think that you will enjoy!