Simple sugar roses
See this recipe step by step

Simple sugar roses

These pretty roses can be used on cakes and cupcakes to give a romantic and sophisticated finish

Difficulty and servings

Easy

Makes 40 roses and leaves

Preparation and cooking times

Total time

Takes 1 hour per batch. No cook

Method

  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.
Try

Know how

Use a thin layer of solid white vegetable fat, such as Trex, to roll out icing and stop it sticking. Icing sugar dries icing up too fast and makes colours look chalky.

Recipe from Good Food magazine, June 2007.

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Latest comments and suggestions

  • Binder photo skatingjulie

    09 February 2008

    skatingjulie rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo Lauren

    25 June 2008

    Lauren rated this recipe

    5 stars

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  • Binder photo 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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  • Binder photo 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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  • Binder photo annemiek

    29 March 2009

    annemiek rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo rockcakeswales

    08 June 2010

    rockcakeswales rated and commented on this recipe

    5 stars

    Making these cakes later today they look so lovely

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  • Binder photo becki

    16 June 2010

    becki commented on this recipe

    How long will the rose decorations last? Would they last if they were put in the freezer?

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  • Binder photo BrandNewBaker

    26 September 2010

    BrandNewBaker commented on this recipe

    Sugarpaste decorations can keep for several weeks, but store them in a cardboard box, not an airtight or plastic container. Also, if you want a more realistic effect, you can buy sugarpaste petal cutters very cheaply - you just roll one larger one for the middle and then place smaller ones around the edge, tucking the start of each petal under the end of the last one. You can build up as many layers as you want, using a little bit of water or edible glue to make them stick together. This takes a bit of practice, but they're not as hard as they look!

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  • Binder photo Jessica.S:)

    28 October 2011

    Jessica.S:) rated and commented on this recipe

    5 stars

    Dey look great with da cupcakes! Can't wait to make dem!!! Jessica.Sxx

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Difficulty and servings

Easy

Makes 40 roses and leaves

Preparation and cooking times

Total time

Takes 1 hour per batch. No cook

Perfect for a summer weddding

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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