Cristina Cinquino of PrimaCristina shares a delightfully simple tutorial for sweet ribbon roses. These lovely flowers, made with Satin Ice fondant, are so easy to make and a perfect adornment for cookies, cupcakes, and more.
Rolled Mini-Roses Tutorial
Clean Egg Carton or Cupped container for Roses to Dry
Small Rolling Pin (optional)
- Break off a gumball sized piece of well kneaded fondant. Roll Into a Ball.
2. Flatten ball evenly into an oval shape between fingers or with rolling pin to about 1/8 inch thickness
3. Pinching one end of the oval begin rolling.
4. Keep top edge of oval even then gradually begin to taper the rolled fondant down so that the edge ruffles end above where you first began rolling.
5. When you reach the end of the oval, begin to pinch the bottom of the rosette between your index finger and thumb so that it comes to a point and the excess fondant on bottom falls off.
6. Place mini-rose in egg carton to dry firmly before applying to cake. (about ½ hour to 1 hour is plenty)
7. Attach to cake. (and marvel at how easy that was!)
Cristina Cinquino is PrimaCristina. As a stay at home wife and mom of 3 young children, Cristina began caking for the birthdays of family and friends. She soon discovered that she had a true passion for cake design as well as baking. With no formal cake education, she learned through online videos and experimentation with new techniques.
Located in a suburb of Philadelphia, Cristina works from her home studio late at night and the wee hours of the morning when her children aren’t underfoot. She has been caking for two years.
Cristina has participated in numerous international cake collaborations including the Sweet Summer Collab that was a finalist for the 2016 Cake Masters Collaboration Award. Her work was published in the December 2016 issue of American Cake Decorating Magazine and has also been featured on several blogs, very notably Satin Ice and Intricate Icings Cake Design.