How to Make Fondant Flowers

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Have your cake and decorate it too with beautiful blooms made of fondant. Fondant is a type of edible frosting that’s thicker than your usual icing, so it’s perfect for sculpting gorgeous cake decorations. To try it yourself, shape roses or carnations by hand or, if you want an easier method, use a mold to make the prettiest petals.

Method 1
Method 1 of 3:

Shaping Fondant Carnations

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  1. Use a rolling pin to flatten the fondant, applying gentle pressure as you move the pin back and forth to make sure the entire fondant is an even thickness.
    • You can use any color fondant you want for your carnation.
    • To prevent the fondant from sticking to the rolling pin or work surface, dust both the surface and the rolling pin with a little cornstarch before you begin, or apply a thin layer of shortening.
    • To change the color of your fondant, squeeze a few drops of gel coloring onto the fondant. Then massage it in, kneading the fondant to spread the color evenly throughout.
  2. Use fondant cutters or cookie cutters to form your circles from the flattened fondant. Start with the largest circle, which will be the base of your flower. Then make a slightly smaller circle, continuing to decrease the size for each of the remaining 3 pieces.
    • Adjust the diameter of the circles as needed to create smaller or larger flowers.
    • For fuller flowers, cut out more than 5 circles.
    • If you don’t have fondant or cookie cutters, you can use anything that has a circular shape, like the bottom of a drinking glass. Press it into the fondant and cut around it with a knife.
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  3. Press the length of the toothpick lightly into the fondant. Rock it back and forth, moving it around the perimeter of the circle. This causes the fondant to curl up into a ruffled edge. Repeat on all 5 circles.
    • Be careful not to press too hard so you don’t cut through the fondant with the toothpick. You just want to make an indentation.
    • Some bakers choose to lay their fondant on a foam shaping mat during this step. It provides a little cushioning for the flowers to prevent them from ripping or sticking to the counter.
  4. This will be the bottom of your flower. Set it in the fondant forming cup so that the edges curl up slightly, giving you a nice curved shape instead of a flat flower.
    • You can use a small ramekin or even an empty egg carton instead of fondant forming cups.
    • If you’re worried about the fondant sticking to the cups, sprinkle some cornstarch on the inside of the cups first.
  5. The water will act like glue to hold the flower together. Use just enough water to dampen the top of the fondant. Avoid soaking it through or using so much water that it puddles in the center of the circle.
    • Don’t use a paintbrush that has been used for paint or any other toxic substances. Buy a brand new one that hasn’t been contaminated.
  6. Arrange the 4 circles in decreasing size order so that the smallest circle is the last layer. Use a dab of water between each of the fondant circles to “glue” them together.
    • Press down lightly on each layer as you set it in the fondant cup to adhere it securely to the previous circle.
  7. Place the flowers in a dry, room temperature spot to harden. The drier the flowers are, the better they’ll hold their shape.
    • Store any flowers you aren’t using right away in an airtight container in the fridge for up to 2 weeks. [1]

    Ideas for Decorating Your Fondant Flowers

    Stick a shimmery sugar pearl in the center of the flower.

    Paint designs on the petals with a small paintbrush dipped in food coloring. [2]

    Add green fondant leaves to the base of your flower.

    Use petals in all different colors for a whimsical effect.

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Method 2
Method 2 of 3:

Making Fondant Roses

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  1. You want the fondant to be thin enough that the flowers don’t look clunky, yet thick enough that it won’t rip when you’re forming the petals. Use a rolling pin with gentle pressure to evenly spread out the fondant on a flat surface. [3]
    • Spread a layer of shortening or sprinkle cornstarch onto your surface if you want to prevent the fondant from sticking.
    • Use pink or red fondant for realistic roses. However, you can use any color you'd like.
    • Trim the edges with a knife to create your rectangle, if necessary.

    Make Your Own Marshmallow Fondant

    Ingredients:
    1 10 oz (0.28 kg) bag of mini marshmallows2 to 3 tablespoons (30 to 44 ml) of water
    4 cups (950 ml) of powdered sugar

    Directions: 1. Melt the marshmallows and the water in the microwave, stirring every 30 seconds.

    2. Blend the powdered sugar into the marshmallows with an electric mixer or a spoon.

    3. Knead the dough on a flat surface for about 7 minutes until it's shiny and soft. If it’s too dry, add 1 ⁄ 2 tablespoon (7.4 ml) of water at a time.

    4. Wrap the ball of fondant in plastic wrap and place it in the fridge for up to 2 weeks. [4]

  2. The length of the strip doesn’t matter but the width shouldn’t be more than 2 inches (5.1 cm) or the rose will be too chunky. A butter knife will be sharp enough to slice through the fondant. [5]
    • Cut as many strips as you want roses. Each strip makes 1 rose.
  3. Line up the long edges of the fondant to make sure you fold the piece exactly down the center. Don’t smash the 2 sides together. Just rest them on top of each other so you can still see the crease between them. [6]
    • If you’re having trouble folding the fondant, you may have a piece that’s too thin. Re-cut a wider strip.
  4. Keep the open edge facing up. Squeeze the bottom of the folded strip between your thumb and forefinger as you roll so it tapers down into a slight point. [7]
    • The tighter you roll your strip, the smaller your rose will be.
    • If you wind up with extra fondant at the bottom, simply pinch it off with your fingers.
    • Brush a little bit of water along the strip before you begin rolling if you want the rose to hold its shape better. The water acts as glue.
  5. Don’t use the roses immediately to decorate a cake or they’ll fall apart or become misshapen. Letting them dry first will harden them into their flower shape. [8]
    • If you aren’t using your roses right away, store them in the refrigerator in an airtight container for no more than 2 weeks.
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Method 3
Method 3 of 3:

Creating Fondant Flowers with a Mold

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  1. The cornstarch will prevent the fondant from sticking to the mold. Use a brand new paintbrush that hasn’t been used before, so there aren’t any harmful paint chemicals on it. [9]
    • Be sure to coat every little crevice in the mold.
    • If there’s a lot of excess cornstarch in the mold, flip it over and tap it gently to remove the extra powder.
  2. If you’re using a very small flower mold, you’ll need a smaller piece. Don’t worry if it’s not exact; you just need enough fondant to at least fill the mold. [10]
    • If you want, you can roll the fondant out into the size of your mold. It may make it easier to press the fondant evenly into the mold later on, but it isn’t necessary.
  3. Use your fingers to firmly push down on the fondant, making sure you get it into every nook and cranny. It’s okay if your fondant spills out over the mold. It’s better to overfill it than underfill it. [11]
    • If your piece of fondant doesn’t fill the entire mold, break off more fondant and press it on top of the original piece.
  4. Use a sawing motion to work the knife carefully along the top of the mold, pulling away the excess fondant with your fingers as you go. This should smooth out the fondant inside the mold. [12]
    • If you don’t flatten the top of the mold (which will be the bottom of the flower), you’ll have trouble sticking the finished flower to a cake or cupcake.
    • You can use an icing spatula instead of a knife.
  5. This hardens the fondant so that it’s easier to remove from the molds. Set the flowers on a shelf where they’ll sit flat and won’t be disturbed. [13]
    • Set a kitchen timer or use the clock app on your phone to keep track of the time.
  6. They should come out easily. Work quickly so that the flowers don’t warm up in the molds, making it more difficult to get them out cleanly. [14]
    • Be careful with the flowers when you’re removing them. They aren’t completely dry yet, so too much force could alter their shape.
    • If the fondant won’t come out of the mold, leave it in for a little longer before trying again.
  7. Set the flowers in a room temperature spot to harden. If it’s too warm, the fondant won’t dry as well, or the flowers will lose their shape. [15]
    • Keep any flowers you aren’t using immediately in an airtight container in the fridge for up to 2 weeks.

    How to Attach Fondant Flowers to a Cake

    Water: Brush a dab of water onto the back of the flower to stick it on.

    Sugar glue: Melt a little bit of marshmallow fondant with water to create a glue-like paste.

    Shortening: Rub a thin layer onto the cake or cookie before placing your flower on top. [16]

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Expert Q&A

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  • Question
    What do you use to keep fondant from sticking?
    Mathew Rice
    Professional Baker & Dessert Influencer
    Mathew Rice has worked in restaurant pastry kitchens across the country since the late 1990's, and currently owns Pink Door Cookies in Nashville. His creations have been featured in Food & Wine, Bon Appetit, and Martha Stewart Weddings. In 2016, Eater named Mathew one of the top 18 chefs to follow on Instagram. In 2018, he appeared in season 18 of the Food Network's Beat Bobby Flay and won his episode.
    Mathew Rice
    Professional Baker & Dessert Influencer
    Expert Answer
    Try using powdered sugar when you roll your fondant out, and don't be afraid to use a lot of it. You can always dust off the excess powdered sugar, but once your fondant sticks to your mat, then you're not in the best position to be able to work with it very well. Then, use a dry pastry brush to the brush off the excess when you’re done.
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  • Question
    If I am putting fondant flowers on a frozen ice cream cake and putting it right back in the freezer, do I still have to let the flowers dry for a day?
    Gavin Whiting
    Community Answer
    Yes, because when the cake comes out the flowers will thaw and will not be dry.
    Thanks! We're glad this was helpful.
    Thank you for your feedback.
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  • Question
    Do I need to dry fondant flowers if they're going to be on an ice cream cake?
    Community Answer
    No. They do not need to be dried, because the ice cream is inside the cake and not outside accompanying the fondant.
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    Thank you for your feedback.
    If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
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      Things You’ll Need

      Fondant Carnations

      • Rolling pin
      • Circular fondant cutters or cookie cutters
      • Toothpick
      • Fondant forming cups
      • Small paintbrush
      • Foam mat (optional)
      • Airtight container (optional)

      Fondant Roses

      • Rolling pin
      • Knife
      • Airtight container (optional)

      Molded Fondant Flowers

      • Fondant mold
      • Spatula
      • Icing spatula (optional)
      • Rolling pin (optional)
      • Airtight container (optional)

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      References

      1. ↑ https://www.biggerbolderbaking.com/how-to-make-marshmallow-fondant/
      2. ↑ https://www.sugarhero.com/violet-velvet-fondant-flowers/
      3. ↑ https://www.weddingchicks.com/blog/how-to-make-fondant-roses-l-6996-l-13.html
      4. ↑ https://www.biggerbolderbaking.com/how-to-make-marshmallow-fondant/
      5. ↑ http://www.glorioustreats.com/2012/02/how-to-make-fondant-roses-and-leaves.html
      6. ↑ http://www.glorioustreats.com/2012/02/how-to-make-fondant-roses-and-leaves.html
      7. ↑ http://www.glorioustreats.com/2012/02/how-to-make-fondant-roses-and-leaves.html
      8. ↑ http://www.glorioustreats.com/2012/02/how-to-make-fondant-roses-and-leaves.html
      9. ↑ https://thebearfootbaker.com/2014/09/fondant-flowers/
      1. ↑ https://thebearfootbaker.com/2014/09/fondant-flowers/
      2. ↑ https://thebearfootbaker.com/2014/09/fondant-flowers/
      3. ↑ https://thebearfootbaker.com/2014/09/fondant-flowers/
      4. ↑ https://thebearfootbaker.com/2014/09/fondant-flowers/
      5. ↑ https://thebearfootbaker.com/2014/09/fondant-flowers/
      6. ↑ https://thebearfootbaker.com/2014/09/fondant-flowers/
      7. ↑ https://rosebakes.com/4-ways-to-stick-fondant-decorations-to-cakes/

      About This Article

      Article Summary X

      To make fondant flowers, start by rolling some fondant into a flat sheet that’s ⅛ inch thick. Next, cut out 5 circles in different sizes, and roll a toothpick around the edges of each circle to make ruffles. Then, press the largest circle into a fondant forming cup to create the bottom of your flower. If you don't have a fondant forming cup, you can also use a small remekin or an empty egg carton. Once in the cup, brush some water onto the circle, and place the other 4 circles on top, brushing water between each layer to hold them together. Finally, let the flower dry for 24 hours before using it. To learn how to make fondant roses, keep reading!

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