Recently I had member question “why you are giving such precious information for free.” She was referring to: How to Create a Gumpaste Life-Like Rose: From Bud to Fully Open Series. The answer is quite simple I love my craft and want to share what I have learned through practice, time, and patience. When I first began creating sugar flowers and roses the information on to how achieve a life like gumpaste flowers was sparse. I have not had any formal training. I learned by trial and error, mostly error, and I wanted to spare the next cake decorator some frustration. The truth is you have to want to put in countless hours of time, pain, patience, and a plethora of practice.
I thought it might be fun and helpful to post my earlier rose works compared to now. I admit I am a perfectionist and sometimes forget the first rule of any craft, you learn by your mistakes. If it was easy it wouldn’t be rewarding. I have had my share of frustration, I have put so many hours that my back, hands, and brain hurt…And I love every minute of it!
The Sugar Rose:
- 20,28, and 26 gauge white wire, cut into thirds
- 26 gauge green wire, cut into thirds
- Rose petal cutters, Op # 1 to 3
- Rose leaf cutter, OP
- Calyx Cutter, OP & Jem
- Rose petal veiner, SKGI
- Spring fine scissors
- Half width nile green floral tape
- Dusting brushes
- Smooth ceramic too, HP
- Tap mat, ISAC
- Stay fresh mat
- Floral foam
- Foam pad, ISAC
- Dresden tool, OP or FMM
- Grove board
- Edible varnish
- Metal ball tool
- Fine nose pliers
- Wire cutters
- Sugar paste rolling pin
- Pasta machine
- Plastic storage bag to keep sugar paste when not in use
- Gumpaste, Fondarific colored pale red
- Ruby red food paste
- Christmas red food paste
- Petal dusts
- Poppy red,Ck
- Ruby red, SFCherry Red, CC
- Coal black,Ck
- Egg white or edible sugar glue
Most of the materials and equipment can be purchased here.
Here is my first rose; I used a celcup and built the rose inside the cup.
One month later…
I built up the confidence to create a sugar fabric rose..
Here a few roses I have done in last few months…
The rose has movement, transition from partially open to open fully.
Sydney’s 21 birthday spray!
I hope you enjoying learning with me, because I am still learning and hope to always continue to learn.
Once I believe I know everything is the day I know nothing!
Take advantage of the internet, blogs, videos, books, and ask questions. As always if you have question please leave me a message!
Ou sure fooled me. I didn’t realize that you were still learning. I thought that you were already a trained pastry chef. I admire all of your work.
beaituful and they look so real
Thank you, Sheryl