 Ribbon Rose TutorialA number of people have asked me exactly how I make the ribbon roses on my bouquet cake so here’s a quick tutorial. The Equipment I use a small cutting board, a rolling pin and a scalpel. How to make the rose1. Roll a small piece of fondant into a sausage shape. 2. Roll the sausage flat with your rolling pin but don’t flatten it too much. You want it to be thick enough that you get a soft curved edge. 3. Smooth one side of the paste slightly with your finge...  Large Romantic RoseVery easy Rose using one sized cutter can be made any size, but I usually make the biggest possible Equipment: Gumpaste, white fat, veiner, foam pad for thinning, ball tool, Rose cutter (I use Jem large set -available Sugarcraft Hawkes Bay) rolling pinRoll ball of gumpaste into ball then roll one side to form cone shape so it is 3/4 size of cutter you are using, allow to dry overnight 1.Roll out gumpaste very thin, cut out your petal, I’m using the Jem roller pad so I use my c...  Petal cake tutorialThis is my first time doing a tutorial, I hope you guys like and it find it helpful! Please let me know if you have any questions. First, you will need some materials- fondant- a ball tool- foam pad- rose petal cutter (or any oval/round petal cutter would work)- veining mat Roll out your fondant until very thin, about the same as you would do if making a flower This is how thin I rolled mine out. If its too think it will be hard to frill the edges Use the cutter to c...  Mini rose tutorialThis is a tutorial showing you how to create mini roses perfect for cupcakes. Easy and simple to make.  How to make a Briar roseThis is the way I make Briar roses. For full Tutorial visit my Facebook page at https://www.facebook.com/MelinArtCakesNew tutorials coming soon. Chocolate Rose without toolsFor full Tutorial and Modeling Chocolate recipe and Tips visit my Facebook page at https://www.facebook.com/MelinArtCakesCheck out other Tutorials….New tutorials coming soon.  Simple Rose tutorialRose Tutorial Part 1 Ingredients and Tools(What I use) ½ a pack of 750 gram Pack Bakels Pettinice Ivory or White With added ½ a teaspoon of Tylose (leave wrapped in cling film overnight to mature) A Large Snaplock Glad Bag (cut down the seams) Some dessert and/or soup spoons (I use antique hallmarked ones as they are lovely and deep!) Some food colour (Here I have used a Chefmaster Gel – Pink) Some Crisco (or other white fat … I prefer Crisco) Sugar Glue ...  
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