Gumpaste Rose made Easy.
by Rhianydd Webb for Rosie Cake-Diva
Ever wanted an easier way to create a perfect gumpaste rose? Well this fabulous tutorial from Rhianydd Webb takes you step by step through a quick and easy method which produces perfect, sumptuous roses every time.
She has used this set by Patchwork Cutters which is perfect for beginners and for commercial cake-makers alike.
Grandiflora Gumpaste Rose Cutter set by Patchwork Cutters (Link at bottom of page)
3cm long polystyrene cone
Nile green florist tape
Non stick board
Small sharp knife
Small rolling pin
No.8 filbert brush
100g flower paste (gumpaste)
Trex (solid vegetable fat)
Dust colours: sugarflair; lemon yellow; moss green; foliage green; aubergine; apricot; rose
Paste colours: Sugarflair: melon; spruce green
PME Spray glaze
1. Cut a 20g white wire in half, bend a hook in one end with a pliars and pull through the polystyrene cone, embedding the hook inside.
2. Push another half length 20g wire horizontally through the base of the cone. Bend the two ends of the wire down and twist round the first wire. Tape the stem with half width nile green tape.
3. Trex your non slip board and wipe the excess off with a dry cloth. Colour 85g of the flowerpaste with a little melon paste colour. Pin out thinly and leave fixed to the board. Cut out two of the smallest flower shapes by pressing the cutter firmly onto the board and removing the surplus paste. Cover the second shape and thin the edges of the first shape with a ball tool, then work the tool side to side along the petal to widen and cup it slightly.
4. Use a small brush to apply edible glue to the centre of the shape, then lift the shape with the blue card. Thread the wire of the cone down through the centre of the shape. Pull petal number one up and wrap around, completely hiding the cone. (see pic 3 for petal numbers)
5. Pull petal 2 up and wrap around the cone.
6. Fix petals 3,4 and 5 in turn, interlocking the petals and evenly spacing the three around the cone. This is the first layer
7. Dust the base of the flower so far with lemon yellow from bottom to half way up the petal.
8. Dust Apricot from the tip of the rose down overlapping the lemon dust.
9. Dust the tips of the rose with rose dust colour. Blow any excess off with a photographers lens cleaner rather than blowing the dust off.
10. Shape the next flower shape as before, then dust the shape as before. The lemon in the centre and along each petal, next the Apricot from the tip down and the rose on the tip.
11. Curl in the edges of the petals on a foam pad using the bone tool. Glue the centre.
12. Pick up shape two with the blue card and insert the prepared rose centre. Pull up and fix petals one and two.
13. Next Fix petals three, four and five as before, pressing the base of the petals firmly to ensure they are fixed. Hang the flower upside down and prepare the next petals.
14. Pin out more melon coloured paste and cut out three of the larger flower shape. Cover two of the shapes and thin and widen the shape as before. Dust the flower shape and fix the petals in place, this time starting with petal one, and adding the petal next to it until you have added the petals in a circle. Leave to dry upside down.
15. Shape and colour another shape and leave it in a former to firm up a little.
16. Shape and colour the final large flower shape and fix onto the existing flower.
17. Glue the final large flower shape that is in the former, and slide the rose into the former pressing firmly down onto the shape. Place the former with the rose inside in the top of a narrow glass to support while you make the last petals.
18. Cut out five of the small single petal shapes. Shape and colour as before.
19. Place them in another former, overlapping slightly and glueing them into place, leave a slight gap in the centre no wider than the wire.
20. Glue the base of the petals and thread your rose into this former and leave to dry overnight.
21. Colour the remaining flowerpaste with spruce green. Trex your board, roll the paste to a tapered sausage, flatten slightly, and using a large celpin, roll from the centre of the shape to the right, back to the centre of the shape and to the left to create a ridge in the paste.
22. To cut out a leaf, leave the paste attached to the board, centre the leaf over the ridge, press firmly on one side of the leaf and remove the surplus paste from that side, then repeat for the other side of the leaf. Gently press down onto the paste to emboss. Remove the leaf from your board with a palette knife.
23. Moisten a one third length of 26g white wire with edible glue and insert into the ridge of the leaf. Place the leaf onto a foam pad and thin the edges with the ball tool. Pinch a ridge down the back and allow to dry until leathery. Repeat to make one large and two small leaves.
24. Place the leaves on kitchen roll, and first dust the top with moss green dust from the base to the tip, then over dust with foliage green. Use what remains on the brush to lightly dust the backs. Finally, dust the edges with aubergine and spray with PME spray glaze.
25. Tape the individual stems with half width nile green tape, then bend the two leaves close to the top of the wire, one to the left, one to the right. Tape them approximately one small leaf width away from the large leaf.
26. Pin out more spruce green paste and cut out the medium calyx. Thin the edges with a ball tool then cut fine hairs in with a scissors.
27. Dust the outside of the calyx first with moss, then foliage green, then the edges with aubergine.
28. Fix in place with a little glue behind your gumpaste rose, curling back the edges of the calyx sepals and tepals. Roll a small teadrop of spruce green paste and add to the base of the calyx. Dust as before. Tape the leaves onto the main rose stem, and dust the stem with a little moss green and aubergine to finish.
Beautiful Gumpaste Rose. Perfect every time!
Rosie Cake-Diva with Rhianydd Webb on TV
Rhianydd Webb is an experienced Cake Artist and Tutor from Dragons and Daffodils Cakes based in Wales. She has worked with Rosie on stage and on TV.
She has created over 2000 wedding cakes but also loves making novelty and sculpted cakes and her knowledge of cake decorating skills is AWESOME.
We also love her Welsh accent! FACT 😉