How to make sugar paste roses

Updated April 17, 2017

Sugar paste, also known as gum paste, is an adaptable product used for making edible roses for cake decorating. Flowers are one of the most common forms made from sugar paste and need to be made in advance. Roses can be applied to cakes in a variety of ways. They can be attached with wires or frosting to any surface of a cake. Sugar paste roses can take a long time to dry and need to be created up to two weeks in advance.

Add gel paste to colour the sugar paste to the desired colour. Use a small spatula to mix thoroughly.

Roll a cone out of a portion of the sugar paste with your fingers. The size of the cone should be a little bit smaller than the petal cutter used. Letting the cone dry on the end of the toothpick for a day or two before will make it easier to work with.

Roll out a separate portion of sugar paste with a rolling pin and cut out two or three rose petals, depending on the size of the rose. Use your ball tool to frill the edges of the rose petals. Coat the cone made in Step 2 with Tylo glue and wrap each rose petal around it separately until the cone is covered. Let each petal dry for about half an hour before adding the next.

Use Tylo glue to add one petal at a time to the rosebud. Use your fingers to space out the petals. The amount of petals added should coincide with the size of rose.

Cut out the final petals to be used on the outside of the rose. Dust the tablespoons lightly with cornflour to prevent the petals from sticking to them. Place the petals onto the tablespoons, letting the petal lean over the tablespoon to make the edge more authentic looking. When petals are ready, attach them to the flower as per Step 4.

Dry the completed rose on a safe, flat surface.


Put petals in a plastic bag to prevent them from drying out when not in use.

Things You'll Need

  • Gum/sugar paste
  • Gel paste colours
  • Small spatula
  • Ball tool
  • Tylo glue
  • Small brushes
  • Rose petal cutters in various sizes
  • Toothpicks
  • Rolling pin
  • Tablespoons
  • Cornflour
  • Non-stick surface
  • Plastic bag
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About the Author

Cara Vickers has been writing professionally since 2009, with her work appearing on various websites. Vickers has a certificate in fashion merchandising and management from Fanshawe College. She also has certificates in makeup artistry and aesthetics from Conestoga College.