01 of 10
Gather Your Ingredients
For easily printable instructions, please see this Fondant Petals page.
Fondant Petals are beautiful lifelike edible rose petals made out of fondant. They can be made large and used to decorate cakes, cupcakes, and other pastries, or made miniature and used to decorate candies, as in these raspberry rose truffles. If you want to make your own fondant to make these petals, we recommend making basic fondant or marshmallow fondant.
To make fondant petals, you will needContinue to 2 of 10 below.
02 of 10
Dilute the Food Coloring
Begin by mixing your food coloring with a little water to thin it out and dilute the color. The exact amount of water you use will depend on the color you're going for and the strength of your original food coloring. Start with a 50 to 50 ratio and add more water as necessary until you get a color you like.Continue to 3 of 10 below.
03 of 10
Roll the Fondant Out
Dust your work surface with powdered sugar or corn starch, and roll the fondant out until it is very thin.Continue to 4 of 10 below.
04 of 10
Make Sure the Fondant Is Thin Enough
You want the fondant to be less than 1/8-inch thick. For lifelike petals the fondant needs to be very thin, so the thinner you can get it during this initial stage, the better.Continue to 5 of 10 below.
05 of 10
Cut Circles out of the Fondant
Use a small circular cutter to cut circles out of the fondant. If you're making a lot of petals, don't cut them all at once, or the fondant will be too dry to work with by the time you get to the end. Instead, work with a portion of the fondant at one time and keep the rest covered with cling wrap until you're ready to use it.Continue to 6 of 10 below.
06 of 10
Thin the Edges of the Circles
Take a fondant circle and press it between your fingers, thinning out the edges. Rose petals are thin and delicate along the edges, so want to replicate this effect by thinning the edges of your fondant. If it's difficult to get it thin enough between your fingers, lay it on your work surface and press your fingers outward along the edges to thin it.Continue to 7 of 10 below.
07 of 10
Paint the Rose Petals
Take your diluted food coloring and paint your fondant petal. You can paint the whole thing, or just the edges, or just the interior—whatever looks right to you! Real rose petals have variations in color and intensity, so you can play around with coloring your petals and see what you like.Continue to 8 of 10 below.
08 of 10
Add Shimmer Dust
If you have petal dust, luster dust, or shimmer dust, you can play around with adding these in addition to or instead of the coloring. Be aware that many luster dust doesn't mix well with water and should either be applied to a dry surface or mixed with alcohol to make a liquid. Check your specific product for usage guidelines.Continue to 9 of 10 below.
09 of 10
Dry the Petals
To dry the petals, crumple up some foil, waxed paper, or parchment paper, and spread the petals across the surface, draping them unevenly over the crumpled material so they do not lie flat. This will give them interesting, lifelike shapes when they're dry. Allow them to sit out overnight to dry completely.Continue to 10 of 10 below.
10 of 10
Your Fondant Petals Are Now Finished!
Your fondant petals are now finished! They can be used to decorate the tops of cakes, cupcakes, or candies, as in the case of these raspberry rose truffles. They can be stored indefinitely in an airtight container at room temperature. Fondant does tend to absorb moisture, so don't refrigerate them or place them on a moist dessert until you are ready to serve it.