Tutorial: Fondant Flowers

Tools & Ingredients

• Dr. Oetker Ready to Roll Icing in your desired colour
• Corn Flour
• Water
• Queen Food Colour Gels (if desired)

Method

STEP 1

Knead fondant icing until smooth, adding a little cornflour or icing sugar if sticky. Add desired colours if tinting the fondant a customised colour.

STEP 2

Pinch off a small ball and roll it out into a sausage then flatten it out. Pinch one end and use it as the centre of the rose and roll the rest of the icing around it.

STEP 3

Next pinch off small portions of icing and roll them into balls then flatten into rough petal shapes. Use a little bit of water to stick them to the centre.

STEP 4

Use an egg carton or scrunched up foil to rest the flowers while they fully dry, this will take 2-3 days. Once dry, store in an airtight container or decorate by painting the petals – see our watercolour fondant tutorial for how to create this effect.