The fire rose is a stunning hybrid rose with a two-toned, red and yellow appearance. Heather Jurisch demonstrates how to create this gorgeous open rose and achieve the fiery, dual-colored effect.
Flaming Fire Rose Tutorial
- 18-gauge floral wire
- 1.5” smooth foam ball (Cel Buds are another great option)
- Hot glue gun
- Red and yellow gum paste (make it vibrant as the colors will fade)
- Teardrop cutters with approximate sizes of 2”, 2.5”, and 2.75” measuring from the tip to the opposite end
- Rolling pin
- Balling tool
- Dense foam pad
- Spoon tray or loose spoons
- Edible glue
- Red petal dust
- Brushes for glue and petal dust
- Corn starch and shortening as needed
Prepare your foam centers by hot gluing 18-gauge floral wire into 1.5” foam ball: Fill the cavity with hot glue, then quickly insert through the glue and into the foam ball to secure it. Allow the glue to cure for several hours. Prepare as many centers as you need for your floral arrangement.
1) Dust working area with cornstarch and roll out two squares of yellow gum paste, about 12” in length. Roll the gum paste as thinly as possible (less than 1/16”). Repeat the steps to create one square of red gum paste.
2) Layer the gum paste over each other ensuring the red is in the middle. Flip the gum paste over as you add the layers and dust off any cornstarch on the bottom.
Heather notes: If you forget to do this, you may find white spots or lumps in your petals.
3) With a rolling pin, gently roll over the layers to lightly adhere them together. They will thin out slightly, the ideal thickness is no more than 1/8”. Trim away any excess gum paste that doesn’t contain all three layers.
4) Cut 4 petals with the small cutter; placing the petal on your foam mat, roll over the edges of the petal with a balling tool.
Heather notes: keep one half of the tool on the petal and one half on the pad
5) Repeat the above step but this time on the inside of the petal. Make sure to leave the very bottom center largely untouched so that it remains yellow. After a few initial passes, start concentrating the pressure as you move further towards the outer edge of the petal.
6) As the orange and red colors begin to show through and your petal becomes thinner, use the small petal cutter to trim the petal back down to size. Make sure to line up the base of the cutter to the base of your petal to trim the outer portion of the petal. Run the ball tool over the new edge one more time to ruffle and thin the edge.
7) Roll the top of the petals back with a toothpick, rolling the left and right sides separately and then drape the curled edge of the petal over the edge of a plastic spoon to dry. Gently press the center of the petal towards the spoon to give the petal a gentle curve. Repeat these steps with the remaining 3 petals.
8) After your 4th petal has been laid to dry, apply sugar glue in a v-shaped pattern on the first 2 petals, avoiding the center. Since the bud will be fairly tight and closed, brush the glue nearly all the way to the top of the petal.
9) Gently lift the petal and place towards the top of the foam ball. Press down firmly on one side of the petal, being careful to maintain the concave shape in the middle.
10) Place the second petal opposite the first petal. One side of the second petal should overlap with the glued side of the first petal. Ensure that the tips of the petals meet in the middle to create a spiral shape. Press down on the other end of the second petal and then finish gluing the first petal down, overlapping it with the second petal.
11) In the same manner as before, position the next two petals tightly around the first two, but 90 degrees offset.
12) Cut 3 more petals with the small cutter. Follow the same balling and ruffling methods as earlier; however, this time, use the medium petal cutter to trim after thinning with the balling tool.
13) Allow the petals to dry until stiff enough to hold their shape yet still pliable enough to maneuver (10-20 minutes). When ready, apply glue in a V-shaped pattern and place around the bud one at a time, ensuring that the final petal tucks underneath the first.
14) Cut 5 medium petals and in the same manner as before, cut and ruffle the medium petals. Use the large petal cutter to trim the petals, after thinning with the balling tool.
15) Allow petals to dry on spoon until just firm enough to handle. Then attach petals in the same spiraling manner as before, tucking the final petal under the first.
Heather notes: Allow the flower to set up for a few hours before adding a final row of 5 petals. To assist with the drying process, you can hang your flowers upside down to dry – this will ensure the flower holds it shape.
16) Allow flower to dry for at least 24 hours. Once dry, dust the edges of each petal with red petal dust, focusing the pigment towards the outside of each petal.
Heather Jurisch is the owner of Enticing Icing, a designer cake studio in St. Paul, MN. Heather’s specialty is sophisticated fondant wedding cakes. She delights in achieving simple, yet stunning looks to complement her clients’ elegant weddings. In her free time, Heather loves to sketch ideas for new cake designs, spend time with her husband, and dote on her nephews.