Fondant Roses

March 1, 2010 Ella
Tags: , , ,

Here is a simple and easy way to make fondant roses without using cutters or any sort of shaping tools, just your finger tips.  I led this exercise with a big group of girls scouts and it was very popular!! Enjoy!

I wanted to do a quick recap of a great event I was honored to be apart of.  the Girls Scouts of Westchester Hosted their First Annual Mother Daughter Event this past February 6th.

Over 130 Moms and Daughters joined in to decorate Valentine’s Day Cupcakes, Made their very own truffles and event sculpted roses out of Fondant.  I had a great time leading various introductory exercises in Cake and Candy Decoration!!

RECIPE RECAP: Most of these reciepes are listed on this blog already, so below you will find a links to the original directions (in light pink script) as well a quick recap of what we did at the GS Event.  Enjoy!!

Oreo Cookie Truffles

1  package of Oreos

1 brick (8oz) cream cheese softened

16 oz (1  standard package) semi sweet chocolate

1-2 tbsp shotening

Grind oreos in a food processor until they are a fine crumb.  Add soft cream cheese.  Roll into 1″ diameter balls and place on wax or parchment paper.  For best results refridgerate for one hour.

In a double boiler or microwave melt semisweet chocolate and shortening.  Chocolate burns easily!!!!!  In microwave you should heat for 30 seconds then mix.  Repeat until chocolate is smooth.

Dip chilled truffles in chocolate one at a time.  For best results use a plastic fork for the dipping.  Break off the 2 inside tines of the fork and balance the truffle on the two outer times to remove the truffles from the choolate.

Place on Wax or parchment lined trays and refridgerate.  For an added touch finish with a colored chocolate.  I suggest using Wilton Candy Melts.

They are available in a variety of colors and are easily melted in the microwave.  Pour into a plastic Pastry bag withWilton Tip One on the end to make a drizzled design on your finished truffles. Place in miniature cupcake cups or candy cups.

Marshmellow Fondant

1 bag mini marshmellows (get the name brand not the generic there is a distinct difference in the way the fondant sets up with the more expensive marshmellows)

4 Tbsp of water

2 lbs. of Confectioner’s Sugar

1/2 cup Shortening

Melt marshmellows and water in a double boiler.  You can also use the microwave to melt and mix in short spurts of time.  Do not overcook!!  Marshmellows should look bright white and foamy when done right.

If you have a couter top mixer grease the accompanying bowl with shortening.  Add the melted marshmellows and Confectioner’s Sugar and use the dough hook to need into a dough.

If you are kneading my hand stir in a few cups of confectioner’s sugar, then grease your hand with a generouse layer of shortening and begin kneading.  Fondant will form a into a strong ball of dough with a little elbow grease.  Fondant can be dyed with regular food coloring.  I recomend gel base food coloring (Betty Crocker makes a gel base colors found in most grocery stores, or you can use Wilton Color.) Add a few drops of the color of your choice and knead.  Wearing glove to keep your fingers color free is recommended.

***To store Fondant cover with a thin cover of shortening and seal (AIR TIGHT!!!!) in a plastic bag or with plastic wrap and place in the fridge.  Fondant dries and hardens when exposed to air so it it important that you keep what you are not using covered at all times.


Entry Filed under: Fondant,How To Videos

4 Comments Add your own

  • 1. chrissy  |  March 1, 2010 at 5:50 pm

    Very informative and polished! Thanks for the tips.

  • 2. Carmelo  |  August 1, 2010 at 11:56 pm

    Ella, you are very good at what you do. I found your youtube video and decided to try out your method for making fondant roses. I even wrote about it on my blog. After I wrote my blog, I thought I would look up your website.

    I know its not a competition or fight, but I called my post “War of the Roses” just because of my own inner conflict for which roses I should stick to. is my blog post. I subscribed to your blog.

    Keep up the great work!

  • 3. The War of the Roses | Ca&hellip  |  August 25, 2010 at 3:31 pm

    […] author of this video, Ella from the Cake Eccentric, does a great job explaining. I also applaud how she can talk and do stuff at the same time. I […]

  • 4. Tara  |  November 6, 2010 at 5:59 pm

    Ella, Your directions are spot on! I have used your ideas as a beginning cake decorator and am very impressed. You make it look so easy! Thank you! 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Trackback this post  |  Subscribe to comments via RSS Feed

Foodie Fun

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 544 other followers

Whats in the Oven

Birthdays Breads and Pastry Brunch ButterCream Cake Candy Cheesecake Chocolate Cookies Cupcakes Custards and Pudding Extracts and Spices Filling Fondant Frosting Fruits and Tarts Gumpaste Holiday Gifts Holidays How To Videos Pie Puppies Royal Icing Snacks Some like it Hot: Movie/ Book Reviews Specialty/ Weddings Spirits Tea Uncategorized Vegan

Follow Me



Deborah Dilbeck on BRUNCH: Crock Pot French Toast…
25 Easy Breakfast Ha… on Brunch: Crock Pot French …
Community Post: 40 C… on Brunch: Crock Pot French …
40 Creative Food Hac… on Brunch: Crock Pot French …
Bob on Brunch: Crock Pot French …


Blog Stats


The Cake Eccentric

Sugar, Frosting, and Fondant: an artistic exploration of Cake and other Sweets


%d bloggers like this: