If you have ever admired the beautifully decorated cakes in bakeries with their intricate frostings and roses, imagine how proud you would be to create such a lovely dessert. Often bakers make cake roses from marzipan, which is a paste containing icing sugar, almond paste, corn syrup, flavourings and tints. With prepared marzipan and a few simple kitchen tools, you can make marzipan roses to decorate your next cake.
- Skill level:
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Things you need
- Prepared marzipan (tinted a rose colour and green for leaves)
- Rolling pin
- Sharp paring knife
- Small shape cutters (circular and leaf-shaped)
Sprinkle a light layer of cornstarch onto a flat work surface to prevent sticking.
Roll the rose-coloured marzipan into a ball approximately 3 inches in diameter. Flatten the ball with the rolling pin until it is 1/8-inch thick.
Use either the paring knife or the small circular cutters to cut four smaller circles (1-inch diameter) and five larger circles (1.5-inch diameter).
Roll another 1-inch diameter ball using the rose-coloured marzipan. Pinch one side of the circle to create a cone shape with the circle.
Use your fingers to flatten half of each of the nine marzipan circles you cut. Flatten the circles so they are approximately 1/16-inch thick.
Select one smaller circle and fold it slightly in half with the thinner half of the circle on top and the thicker half at the bottom. Pinch the thicker half of the circle gently between your fingers. Attach the folded circle to the top of the cone shape by wrapping the circle around the tip of the cone. The top of the circle (the thinnest portion of the circle) should extend above the top of the cone approximately ½-inch. This is the centre of the rose.
Choose another smaller circle and fold it in the same way. Attach this circle around the first circle to create the first rose petal. Pinch the circle gently to the cone and the first circle to attach it.
Continue adding the other two smaller circles to the rose to create petals. Stagger the petals so they appear realistic like a rose blossom.
Add the larger circles in the same fashion to attach all nine rose petals to the cone to finish the rose.
Pinch off the bottom half of the cone shape to leave a small nub of marzipan at the bottom of the rose blossom for attaching leaves.
Roll out the green marzipan to 1/8-inch thickness. Use the leaf-shaped cutter to cut three leaves. If you do not have a leaf cutter, use the paring knife to cut three teardrop shapes from the marzipan.
Position the leaves on the underside of the rose blossom so they extend out beneath the blossoms for a hint of green colour under the rose blossom.
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