Class two of my sugar craft flowers course was mostly finishing off our roses.
(Class one can be found here)
I spent as much time as I could with my head burrowed down, furiously thinning and curls the petals to get them looking as “natural” as I could muster.
We made closed bud roses, half roses and roses in full bloom.
It was much more fiddly than the previous class as the roses are so delicate and you have to work the sugar paste out to be much thinner.
Thanks to a fab teacher, I now have a bunch of gorgeous roses I could use just as they are on a cake already.
Sugar roses require fast finger work so the paste doesn’t get too warm or wet and then they need another week to dry out before you can colour them up. Once dried out though, they can be stored and kept for long periods of time.
I chose to make these practice roses all yellow so that I could use them as a reference going forwards – you can easily spot the folds and joins so that when I make them again I know what I am doing.
As soon as I find some free time, I am going to make up a bunch more so that I have them on hand for cakes going forwards. They are simple, but could be so effective as a cake decoration – and they can just be grabbed out of a box and will be ready to go whenever you need them.
I’m super keen for these to all dry out so I can start to play with colours!
What do you think? Do you like them?
I am definitely going to try some in a deeper red colour soon, and maybe a soft pink base as well so I can play with colouring those up afterwards with highlights too.