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Recipe by Jane Hornby

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1. Start with the roses. Knead a little of the colouring paste into 150g of the icing until pale and even. Break into three balls, then add a little more colouring to two, giving three varying depths of colour. Keep under cling film. Rub a very thin layer of fat over a smooth work surface. Roll out one of the balls of icing thinly, about 1-2mm, then trim into a rectangle about 8 x 20cm. Cut off a 1cm strip of icing widthways, keeping the rest covered.
2. Carefully roll the icing up and around itself. For a more realistic rose look, start rolling slightly skew-whiff so that the outside edge of the finished rose sticks out further than the middle. With about 2cm to go, start to guide the end of the icing down and under to make a neat rosebud. Pinch to shape, then cut or pinch off the bottom. Set aside for at least 1 hr until firm. Repeat with the rest of the icing.
3. For the leaves, colour the remaining icing green. Pinch off small pea-size pieces, roll into balls, then flatten a little. Pinch one end to make a leaf shape. Leave to dry.
4. Once the roses are dry and firm, dust a little lustre onto each rose using a paintbrush or your fingertip. Sprinkle with sparkles, if using. Position the roses onto the cupcakes in clusters of three, following with three leaves. You'll need 36 leaves and roses for 12 cakes.

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• skatingjulie

  09 February 2008

  skatingjulie rated and commented on this recipe

  

  Made these to serve at my mum and dad's 50th anniversary celebrations and added some gold glitter - they were great.

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• Lauren

  25 June 2008

  Lauren commented on this recipe

  It is so easy to do and suits any time of the year weither it is a childs birthday or a wedding. People of all ages love them and are sooo delicious.

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• Lauren

  25 June 2008

  Lauren rated this recipe

  

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• debbie

  23 January 2009

  debbie commented on this recipe

  I made these roses and cupcakes for my 50th Birthday Party. Everyone commented on how nice they looked and a couple of people took one home to show other friends.

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• wag-one

  28 March 2009

  wag-one commented on this recipe

  How long will these decorations last? What type of container is best to keep them in?

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• annemiek

  29 March 2009

  annemiek rated and commented on this recipe

  

  I made these to decorate a three-story wedding cake. They were very easy to make and the end-result was stunning. There was a picture of the wedding-cake on the thank-you card they sent afterwards!

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• Zed

  15 August 2009

  Zed commented on this recipe

  Hello all, how long do you think they will keep?? I'm attempting my own 7 teir cup cake for my anniversary and i'm trying do do as much as possible in advance. Thanks

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Ingredients

• edible food colouring paste (we used Claret and Party Green)
• 200g ready-to-roll icing
• a little solid vegetable fat, for rolling (see Know-how below)
• edible lustre (we used a shimmery pink), optional
• edible sparkles (we used bright pink), optional

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Difficulty and servings

Makes 40 roses and leaves

Preparation and cooking times

Takes 1 hour per batch. No cook

Ingredients

• edible food colouring paste (we used Claret and Party Green)
• 200g ready-to-roll icing
• a little solid vegetable fat, for rolling (see Know-how below)
• edible lustre (we used a shimmery pink), optional
• edible sparkles (we used bright pink), optional

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