Sugar roses are some of the most beautiful and classic sugar flowers used when decorating cakes.  Making a beautiful sugar rose can take several hours from cutting, shaping, drying, assembling and colouring – a daunting task for beginners – but thanks to the FMM “Easiest Rose Cutter Ever” a beautiful sugar rose can be made in a fraction of the time.  In my free video tutorial below I’ve used the Easiest Rose Cutter Ever to make 3 different types or roses (two of which I made up myself) just to show you how useful these cutters can be!

All of the products I used are linked below, along with the written instructions.  Enjoy!

You can see the full tutorial here:

Read on for the written instructions and product list:

Equipment List Used for All Sugar Roses*:

All of the below products were made by FMM.  Click the link to see the products.

• FMM The Easiest Rose Ever Cutter by FMM SUGARCRAFT
• Dab – a – dust
• Foam pad
• Ball tool
• Water pen

Additionally you’ll need a craft knife, a rolling pin, paintbrushes  and a work mat if you so choose.  Read on for colours and instructions for each sugar rose:

Oversized White sugar rose:

Colours used:

• Rainbow Dust Plain & Simple dusts (in order of appearance in the video):
  • Citrus Green

Instructions: 

1. Prepare and knead some gumpaste, flower paste or fondant icing with a little Tylose powder kneaded into it.  You can use plain fondant icing (sugarpaste) if you wish, but your petals won’t be as thin or strong.
2. Divide the gumpaste into 4, and roll out on a lightly dusted surface  until it is 1-2mm thick.  If using fondant only you may need to make it thicker.
3. Cut out 4 stripsof petals using the cutter.  Allow them to dry slightly so they are firmer but still malleable – this helps them keep shape.
4. Use the ball tool on the foam mat to thin the edges of the petals as shown.  This makes them look more realistic.  If desired you can shape and cup each petal by rolling the ball tool in a circular motion in the centre of each petal too.
5. Form a cone shape using the cut-offs of gumpaste as shown, and brush with water.  Cut one of the petal strips into 3 sections as shown in the video, in order to make the bud.
6. Use the water pen to draw a line of water in the centre of the petal strips and fold over as shown. Attach the 3 cut sections of petals to the cone as shown in the video, taking care to interlock the ends to give a tightly curled central bud.  Wrap the remaining ends of the petal strip around the cone and shape as shown.
7. Moisten and attach the remaining petal strips as shown in the video, taking care to position the petals to give the impression of a large, open rose.
8. Reposition the petals as desired, then dust the centre in Citrus Green before allowing to dry.

Pink Old English or “David Austin” type rose:

You can add as many petal segments to the centre as you wish, and as many outer layers of petals as desired, to create a number of looks.

Colours used:

• Rainbow Dust – Colour Flo – Pink
• Rainbow Dust Plain & Simple dusts (in order of appearance in the video):
  • Cherry Pie
  • Pumpkin Pie
  • Citrus Green

Instructions: 

1. Colour some gumpaste, flower paste or fondant icing with a little Tylose powder kneaded into it, as shown in the video using the gel colours.  You can use plain fondant icing (sugarpaste) if you wish, but your petals won’t be as thin or strong.
2. Roll out the gumpaste on a lightly dusted surface  until it is 1-2mm thick.  If using fondant only you may need to make it thicker.
3. Cut out 4-5 strips of petals using the cutter.  Allow them to dry slightly so they are firmer but still malleable – this helps them keep shape.
4. Use the ball tool on the foam mat to thin the edges of the petals as shown.  This makes them look more realistic.  If desired you can shape and cup each petal by rolling the ball tool in a circular motion in the centre of each petal too.
5. Cut 2-3 of the strips in half lengthways as shown, moisten along the cut edge and fold over.  Moisten the lower edge again and start to roll up the petals as shown, taking care to stretch the gumpaste a little as needed to keep the teardrop shape.  Make 4-6 of these as desired, then stick to a flattened gumpaste disc using water.  Dust in the centre with the cherry pie dust.
6. Use the water pen to draw a line of water in the centre of the remaining two petal strips and fold over as shown.  Dust the petals with dusts as shown – cherry pie for one side, pumpkin pie and a touch of green for the other.  Dust both sides carefully, making sure the colours match on both faces (so petals will be the same colour on both sides).
7. Brush the folded edge of the petal strips with water, then carefully begin to attach the red end of one strip to the flower centre as shown, stopping half way around the rose.  Attach the other petal strip to the opposing side of the rose, starting also with the red side.  Gently curve the loose petal strip ends around the rose in the same direction.  This will give you a layer of reddish petals near the centre, and peach ones on the outer layer.  Watch the video if the instructions don’t make much sense!
8. Rearrange the petals if required, then allow to dry fully before using on your cake.

Autumn Colours Classic Rose:

This rose was made using the instructions on the back of the packet of the cutter, except for the way it is coloured and dusted 🙂

Colours used:

• Rainbow Dust Colour Flo Yellow
• Rainbow Dust Plain & Simple Edible Dusts (in order of appearance):
  • Rose
  • Orange Burst
  • Sunset Yellow

Instructions: 

1. Colour some gumpaste, flower paste or fondant icing with a little Tylose powder kneaded into it, as shown in the video using the dropper colours.  You can use plain fondant icing (sugarpaste) if you wish, but your petals won’t be as thin or strong.
2. Roll out the gumpaste on a lightly dusted surface  until it is 1-2mm thick.  If using fondant only you may need to make it thicker.
3. Cut out 3-4 strips of petals using the cutter.  Allow them to dry slightly so they are firmer but still malleable – this helps them keep shape.
4. Use the ball tool on the foam mat to thin the edges of the petals as shown.  This makes them look more realistic.  If desired you can shape and cup each petal by rolling the ball tool in a circular motion in the centre of each petal too.
5. Use the water pen to draw a line of water in the centre of the petal strips and fold over as shown.
6. Brush one strip with water then roll up as shown.  Dust the centre of the flower in yellow.
7. Add the outer petals by rolling around this bud similarly, adhering the petal strips with water.
8. Rearrange the petals if required, dust the centre of the rose with yellow, the middle with rose and the outer petals with orange, then allow to dry fully before using on your cake.

I hope you enjoyed this tutorial – stay tuned for more videos featuring other cutters from the “Easiest Cutter Ever” range!  Thank you to my friends at FMM and Rainbow Dust for providing the products I used in this tutorial 🙂

Note: This post and video was not sponsored, but the products used were donated to me. Some of the links above are affiliate links, which means I get a little commission if you use them, at no extra cost to you ( it’s built into the item price already).  Please do click them, even if just to look and think about it – every little bit does help me out.  Thank you for supporting my tutorials!