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Step 1
Prepare a small cone of sugar paste that will serve as a base for the rose. Roll out the Sugar Paste and with the Pink Cutters cut 2 petals of the smallest size, 3 petals of the intermediate size and 5 of the largest size.
Step 2
On a modeling mat, using the Sphere Tool from the side with the larger end, shape the petals giving it a natural shape.
Step 3
To form the bud, apply the two smaller petals around the cone using food glue or a little water. Continue, then, by applying the 3 petals of the intermediate size, crossing them to each other.
Step 4
Finish the rose using the same procedure described above for the other 5 petals.
After forming the rose, remove the excess part of Sugar Paste using the Cutter Tool.
Step 5
Using colored powder, brush the edges of the flower to create a realistic shade of color. Roll out the sugar paste and cut the shapes with the Rose Leaf Pasta Cutter of a size proportionate to the size of the rose.
As already done with the rose petals, work the leaves with the Sphere Tool for a realistic effect. Use the Cutter Tool without applying too much pressure to create realistic veins on the leaves.
Step 6
Finish the rose using the same procedure described above for the other 5 petals.
After forming the rose, remove the excess part of Sugar Paste using the Cutter Tool.
Step 7
Once the base cake is prepared and stuffed, use the Ghiaccia Reale to cover the surface and the edges. This phase serves to level the edges of the cake and to provide an insulating layer between the cake and the sugar paste.
Step 8
Work the sugar paste well before coating the cake, kneading it vigorously with your hands until soft. Spread it with a rolling pin on a work surface, preferably non-stick. You can help yourself with some icing sugar to prevent it from sticking to the countertop. Wrap it around the rolling pin and, placing it gently on the base, cover the cake. With a knife, remove excess sugar paste. Smooth the surface and edges of the cake with the Spreading Spreader Dark, so that no air bubbles form.
Step 9
On a sheet of squared paper mark dashes equidistant from each other. Place the sheet along the edges of the cake and cut the sugar paste using the Insert Ribbon Tool near the dashes previously drawn.
Fill the incisions made on the sugar paste with a little Icing. Cut pieces of satin ribbon of a size slightly greater than the distance between the two marks and, using the Cutter Tool, insert the two ends of the ribbon. Make a cylindrical cord of Dark Icing and place it along the base of the cake. With the Conchiglia Tool, apply pressure on the cord in equally spaced points for a delicate decoration.
