Vintage-inspired wedding cake with antique white fondant on all 3 tiers, gold beading trim, and hand-crafted pink petal rosettes.
(scroll down for a rose- making tutorial)
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As you can see, I start with a dum-dum sucker. I like how it already has a secure stick that can easily be inserted into the cake. I cut out a series of oval and round shaped gum-paste petals thinly rolled out (careful, they dry out quickly). After using the cut-outs, I again rolling the edges some more with a small rounded edge tool. I think the thinner you can make the petals, the more realistic it appears. Then, I wet my sucker. Between the wet sticky sucker and the wet sticky gum paste, when they are placed together, it adheres really well and securely as it dries. The center gets rolled tightly, and then each petal, getting larger in size is added to form a preferred shape of a rose--pinching and curling some edges to prevent uniformity. Once the gum paste dries, as shown here, I brush on the tips a little petal dust to accent it with a pale pink.
One neat thing about these roses is that they keep forever--no withering. Though they are brittle, this keep-sake gum paste edible rose can be kept as long as you keep them in a cool, dry place (eating them after a month's time though is not advised). There are many ways to create an edible rose. All version make different looks, which I like them all. This way, I believe, creates a more realistic look if that's the pursuit.
