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What you need!

R The Smaller Easiest Rose Ever Cutter Set

R Foam Former Pad

R 6” Round End Rolling Pin

R 5” Round End Rolling Pin or Ball Tool

R Edible Glue

R Cornflour Pouch

R Sugarflair Lavender Paste Colour

R PME Purple Haze Powder Colour

R Soft Brush

RSattina Perfect Paste for Unwired Flowers& Ruffles

Ruffles & Roses

Create the most amazing roses and ruffles using ‘The Smaller Easiest Rose Ever Cutter Set’! It comes with two cutters that, between them, not only create ruffles but eight different sized roses and rose buds, large enough for tiered cakes and small enough for cupcakes. This unique cutter set comes with step by step instructions on how to make the roses and if you want to see how simple it is for yourself, check out Cake Craft World’s free video ‘Quick & Easy Roses Using The Easiest Ever Rose Cutter’.

Sattina Perfect Paste is ‘perfect’ for creating both the ruffles and unwired roses. It’s a 50/50 mix of sugarpaste and modelling paste so it stays soft a little longer than modelling paste, giving you more time to shape your roses but still sets firm enough to handle easily the next day.

Using Perfect Paste for the ruffles, colour the icing several shades of lavender using Sugarflair Lavender Paste colouring.

Sprinkle your work surface with cornflour and starting with the deepest shade of lavender, roll the icing out to about 1-2mm. Use the larger cutter to cut out the paste then cut in half lengthways to create two ruffles.

Step 1

Step 2

- The Ruffles

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Place both ruffles on to a foam pad and dust lightly with cornflour. Hold the 6” round end rolling pin like a pencil and gently press around the outer rim of the icing (like you are drawing around the edge). This will soften and thin the icing so it becomes more delicate.

Now use a ball tool or 5” round end rolling pin to further frill the bottom edge of the ruffle.

Turn the ruffle over and brush a line of edible glue along the top edge then press the ruffle lightly into position on the side of your cake. Continue in the same fashion around the cake.

Repeat this process up the side of the cake, changing to paler shades of lavender as you move towards the top. Every now and then, go back over the ruffles and use a soft brush to flick the icing up a little until it sets. To achieve a neat finish along the top edge of the last ruffle, tie a 5mm ribbon around the cake.

Step 3 Step 4

Step 5 Step 6

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Colour some Perfect Paste with Sugarflair Lavender Paste colour and roll out the icing to about 1-2mm. Cut out using the Easiest Ever Rose Cutter, place on to a foam pad and with a 6” round end rolling pin thin the entire outer rim of the icing to create the delicate rose petals.

Brush a line of edible glue the length of the rose above the centre line and fold over. Brush another line of edible glue along the entire length of the rose and start rolling tightly one end. Stand the rose up on your work surface and continue to turn the rose, shaping the petals as you go. Make as many roses as you require in all different sizes. Full instructions can be found on the packaging on how to make smaller and larger roses as well as buds.

Leave the roses over night to dry then colour them with PME Purple Haze powder, brushing colour deeper into the centres. Attach to the cake with edible glue and perfect paste mixed together as this creates a really strong edible adhesive. Make sure all the roses sit neatly at the same level on the cake, If some roses are deeper than others, simply cut the back off using a sharp knife.

For the top decoration, make a dome of icing in sugarpaste and leave to dry for a couple of days so that it sets really hard. Attach the dome to the top tier and cover in roses by placing one rose on top in the centre then create a ring of roses around the bottom of the dome. Move up the dome with a second ring of roses then a third until completely covered.

Step 1 Step 2

Step 3 Step 4

- The Roses

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The Cake

We really wanted to create a masterpiece to show off the ruffles and roses so this cake was made using 4”, 6” and 8” cakes which were 5” deep.

It took approximately 150 roses to cover the deep middle tier and top dome so take into consideration the cake depths!

If you were to create a standard size wedding cake of 6”, 8” and 10” cakes 3” deep, you would need approximately 1kg to 1.5kg of Sattina Perfect Paste.

Cupcakes

Use the smaller of the two cutters to create pretty frills, ruffles and roses on the cupcakes. Leave the roses overnight to dry then cut the backs off with a sharp knife - straight or at an angle depending on how you wish to display them on your cupcakes.

‘The Easiest Rose Ever’ CutterAvailable from www.cakecraftshop.co.uk

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