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Hello and welcome to Cupcake Addiction's Ribbon Rose Tutorial where I'll be showing you how
to make this beautiful ribbon rose out of fondant. Ribbon rose is [at] all the rage
at the moment. They're a lot easier to make than your traditional petal roses, perfect
for beginners. Tools and equipment that we do have today:
I've got just a standard chocolate cupcake. I've got a disposable piping bag which I've
pre-filled with some of our perfectly pipeable buttercream frosting. I just tinted that yellow.
I've got some red fondant, about a golf ball-sized. You can obviously choose whatever color of
fondant that you like. I always keep my fondant in sandwich bag or a snap lock bag just to
keep the air from getting to it; otherwise tour fondant will dry out.
I've got a cornflour shaker. It's just a cappuccino chocolate shaker that I've filled with some
cornflour. I'm going to use that to make sure that my fondant doesn't stick to my work area.
I've got a standard butter knife. I have a fondant roller. If you haven't seen
a fondant roller, it's like a small rolling pin but they're either made out of plastic
or out of metal. And once again, they're just a little bit more of a non-stick surface to
work with when you're rolling out your fondant. If you don't have one of this, you can use
a standard household rolling pin. I've got a paintbrush.
And I've got just a little bit of water just from the kitchen tap.
I've also pre-made a couple of fondant leaves. We have a tutorial on making fondant leaves
if you're not quite sure on how to make them. I've gone with a slightly bigger rose-looking
leaf for the leaves today. Let's get started.
Firstly, I'm going to take my fondant out of my snap lock bag and just give it a little
bit of a knead. So by knead, I just mean just pressing it and working it in my hands, so
being quite rough with it because I just want to make sure that it's a little bit warmer
for me to work with and just work any cracks out of it.
So I'm going to roll that into a bit of a sausage. It doesn't have to be particularly
even. And I'm just going to prepare by work surface by putting down a little shake of
the cornflour. You don't want to put too much cornflour because it will go everywhere. It
will end up in the outside of your rose. It will make things quite messy so just enough
to make your work surface a little bit easier to work on, a little bit less sticky. Now
I always like to take my fondant and just... I guess, smoosh it around the cornflour.
Firstly, I'm going to roll that fondant with (Inaudible 02:32), I guess you'd call it,
to about the width of a ruler just a standard ruler. Once again, don't worry if it's not
completely even. This is the great thing about these ribbon roses. They're very [forgiving],
very easy, and they don't have to be perfect because they're supposed to look a little
bit shabby and a little bit mis-matchy I supposed you call it. Alright, so I'm just going to
roll that out. I prefer to roll it a little bit longer than I think I'm going to need
and then I'll just use what I want and then I'll rip the rest off before I finish the
rose. So I've rolled that out to about a millimeter thick, as you can see.
Now with fondant, you're going to have a good side and a bad side. This is our good side.
When I turn it over, you'll see the cornflour. This is why you don't want to use too much
cornflour. So on the bad side that has cornflour on it, I'm just going to put a little bit
of water down the back, not too much. And we're going to just fold over the top centimeter
or so of that fondant. I'm going to cut off this very end bit because it's a little bit
thicker than the rest of my fondant and I want to make sure it's all relatively even.
Alright, so first things first, I'm going to pick it all up. We're going to make the
bud. So for the bud, you want to keep it quite tight and you're just turning it around. Once
you're happy that you've got a nice bud, 2 or 3 rolls, you want to start forming your
little ribbon-y petals so just... See I'm just pushing the fondant back out towards
me. I'm squeezing the [base in] with my fingers and my thumb. But I'm using my thumb on the
other hand just to push it out so get a little bit of a puffy petal thing happening. You
can see how that starts to resemble ribbon. So just keep going around. Make sure you're
continuously squeezing this [base in] because that's what's sticking the whole rose together
until you're happy with the size. Now like I said, there's a bit more fondant there than
we'd like, so I'm happy with that size, I'm just going to rip that off. I'm going to pat
the fondant down. Now at the base of our rose, we got quite a long messy looking core so
just turn it upside down and just pinch that excess fondant off. So what you're left with
is a lovely little ribbon rose. Now we'll take our cupcake. As mentioned,
I've got my pre-filled piping bag. I've used the Loyal number 20 nozzle. If you'd like
more information on how to pipe these cupcakes well, we do have a whole tutorial so they
go into a bit more detail about the nozzle, about the frosting and all those bits and
pieces, and of course how to get perfect swirl. So I'm just going to do a nice smooth swirl.
I'm going to give it more height than usual. And we're just going to take the rose and
pop it straight into that frosting. One leaf, two leaf.
So there we have 2 beautiful shabby looking ribbon rose cupcakes. If you are enjoying
our tutorials, please make sure you subscribe to our channel. We do upload new tutorials
every week on all things cupcake, cakepop and cake decorating. We'd love to have you
on board. Thanks very much for watching.