COOKING COMPANION
You should fi nd a point forming at the top. This will be the centre of the rose.
2
Wrap the thin fl appy bit around the thick portion.
pinch it between your fi ngers to fl atten and thin one edge. Dab a little water on the thick base of the petal and wrap the base around the centre.
3
St ep By Step
Carol Deacon, author of the Compendium of Cake Decorating Techniques, shows us how easy it can be to make petalled roses.
Petalled Rose This is a method for making a
realistic-looking rose. With a little practice, you will fi nd that it is still fairly simple to do.
Use about 5g of fondant for a petal. Roll it into a ball and
second petal to overlap the fi rst. 4
Repeat with another petal, but allow the edges of the
all overlap each other. 5 1
Take about 10g of fondant and roll it into a ball. Pinch
one side, pull it gently and fl atten it. You will end up with a shape that looks like a tadpole when viewed from above.
and gently tweak and position the tips of the petals.
6
Slice off the excess fondant from the base of the rose
Make another three petals and place them so that they
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FOODLOVERMAGAZINE.COM | 55
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