Pretty Pink Flower Cake

Pretty Pink Flower- Free tutorial by



For a while now, I’ve been wanting to re-create a flower from one of my daughter’s favorite shirts–it looks like this:

And every time that she wears it, I’m reminded that I want to see that flower on the front of a cake!   So, today was the day! —

I started off by rolling out a 50/50 mix of fondant and gum paste to about 1/8″ thickness….go even thinner if you can.  I like thin ruffles!  –  After rolling, I cut the fondant into strips.  I have a fondant ribbon cutter which sped things up a bit…but you can use a sharp knife too and just eyeball it.

I used about six, approx. 11 inch long strips, which were about 1/2 inch wide.

Fondant Ruffled Rose~ Blog Tutorial by



One at a time, I placed a strip on my cel pad , and using a ball tool, I applied pressure as I slid the ball along the edge of one side. This is going to naturally give a nice frilled effect as the fondant becomes thinner.


Fondant Ruffled Rose~ Blog Tutorial by


The other strips of fondant were waiting for their turn under a piece of vinyl that we bought from the fabric store.  You can also keep them under a glass bowl or in an airtight container while they wait.

Fondant Ruffled Rose~ Blog Tutorial by



Now for the fun part— Decide how big of a flower you want to make, and use a paint brush to brush on some piping gel where your first strip will be placed.  The first strip of fondant determines how large of a flower you are going to have.

Then, start arranging your strip.  You may have to add a little more piping gel here and there.  (Sugar glue or tylose glue works well too.)

Don’t press the frilly edge of the fondant into the glue–you’ll need that fluffiness for dimension.


Fondant Ruffled Rose~ Blog Tutorial by




Continue with your circular pattern, brushing the area with piping gel and then wrapping around your fondant.


Fondant Ruffled Rose~ Blog Tutorial by


It only took about 5 strips before my flower was almost full.  The last little space in the center of the flower I decided to fill with a rolled piece of fondant.


Fondant Ruffled Rose~ Blog Tutorial by



So pretty!  You can use a toothpick or Q-tip to manipulate the petals however you like–


Fondant Ruffled Rose~ Blog Tutorial by


I finished it off with a tiny buttercream bead border around the top (using a tip 3) and a ribbon border around the bottom.

I couldn’t decide if I liked the flower better front and center like this…


Fondant Ruffled Rose~ Blog Tutorial by




Or just off center like this…..

Fondant Ruffled Rose~ Blog Tutorial by

I think that I like it at both angles  :0) —  My favorite part about this flower is that once you have cut your fondant strips, the process goes very quickly!  It’s a great way to add the elegance of a fondant/gum paste flower without the wait!

I hope that you liked this technique–& I hope you’ll consider adding a little frillyness to one of your creations very soon.  Until next time, happy caking!

Category: Blog Tutorials, Wedding & Elegant


  1. Melissa Diamond says: #101

    Hi Kitty– I’m sure that either way would work if you’d rather work inside out… it’s just what made sense to me that day ;0)

  2. LauraLovesCake says: #102

    This is absolutely gorgeous! I wonder…can you apply this type of quilled frilled flower onto a Buttercream Cake? I guess it needs to be firm and crusted first, right? I love PINK, so I am in Love with this flower and really cool technique!!

  3. Tala says: #103

    Gratitude! Finally a tutorial that makes perfect sense. Gratitude!!!!

  4. Lani Winter says: #104

    thank you so very much for sharing that, always wanted to know how its done, brilliant x

  5. Shehnaz kazi says: #105

    u have shown a very easy way of making rose, thanks

  6. Mina says: #106

    Perfect !

    I use it for my decorated cupcakes and the result was amazing! Thank u so much!!

    This is my article :) what do you think about it ?? 😉

    link to

  7. BeBe says: #107

    Hi Mina, Your cupcakes look fabulous! You have a very nice blog with delicious looking desserts!! Thanks for posting.

  8. Mina says: #108

    Thank youuu :)

    I have just posted an article about how to make a sugarpaste rose and a ruffle flower :)

    I have also posted a link to yours

    link to

    Thanks for your explanations 😉

  9. Ana says: #109

    Wow, super cool!! I have seen other ways that seemed more complicated, yours is the easiest one I have found. Thank you so much for sharing!!

  10. Melissa Diamond says: #110

    Thanks Ana! ;0)

  11. Atiya Zeeba says: #111

    Thank you so much. Really wanted to learn how to make this flower

  12. So pretty … had to pin! Thank you so much for the tutorial :)

  13. Rosario Carrillo says: #113

    Thank you! it looks easy to do and looks very elegant…

  14. Melissa Diamond says: #114

    Thank you so much for your comments! xoxo

  15. Liz says: #115

    It’s so beautiful, elegant and clever, it would look lovely on a wedding cake as well.

  16. celeste7 says: #116

    Its funny,I was looking at this ruffled cake in a shop, and it also had a ruffled flower on the side,so that when I saw your tutorial I thought this is how it was created :) mystery solved!Thank you so much,you make it look so easy!I will try this on my granddaughter 18th Birthday cake this September.

  17. Melissa Diamond says: #117

    Thanks Liz!

    @Celeste- Thank you, that’s so funny. Happy that you plan to try this!

  18. kate omosanyin says: #118

    Thanks a lot for sharing really nice.I wanted to make it on a wedding cake for next month and you have saved me.what if I wanted the ruffles allover even after having a big rose? Do I just frill around it to cover the cake all through?

  19. Sherri says: #119

    Thank you !! I was trying to make this so complicated!!

  20. teresa says: #120

    Will these ruffles attach well to a buttercream coated cake or does it work best applying the ruffles to a fondant covered cake?

  21. Melissa Diamond says: #121

    Hi Teresa– I’m afraid that this would be a bit too heavy–I probably wouldn’t risk it for fear that it would slide. If you are able to roll your fondant extremely thin, and your cake is frosted in a crusting buttercream, you may be able to make it work (or at least a smaller version), but I would definitely do a trial run first to be on the safe side. (The safest bet is to create a fondant or gum paste flower that is anchored into the center of the flower and pushed into the cake.)

  22. nadisha says: #122

    I tried it tonight and the flower keeps on drooping. its not as easy as it looks :)

  23. BeBe says: #123

    Hi Nadisha, did you use a 50/50 mix of fondant and gum paste, or fondant mixed mixed with tylose. Fondant being too soft could have caused the drooping.

  24. Sarah Stribling says: #124

    Hi! I love all your tutorials! Always good pictures and clear instruction. I was wondering if the ruffles would hold up if refrigerated while stored overnight after fully drying? Do you have suggestions if needed to be made a day before?

    Thank you!!

  25. Melissa Diamond says: #125

    Hi Sarah, thank you!! I have never had trouble with fondant drooping in the refrigerator, but if you’ve never refrigerated your fondant before, do a little trial run with a piece of fondant to make sure that it holds its shape after several hours. I say this because even though I’ve refrigerated fondant cakes (including this design) many times with no issues, your brand of fondant or location/humidity levels, refrigerator etc. may be different than mine. *If your fillings are not perishable, your cake would be just fine left in a cool room in your home.

    Just fyi, I’ve refrigerated Satin Ice fondant and gum paste as well as Liz Marek’s recipe with no issues. Hope this helps!

  26. Delynn Tracy says: #126

    Melissa… LOVE your cake!!! Help… ASAP??? I’m making a wedding cake for this Saturday (Yikes) and need to know what size is your cake? Trying to fig out how much fondant I’ll need (oz.) to make large flowers mostly, plus a few smaller filler ones, to cover the side of 14″ dia. cake that’s 4-1/2″ high.??? Thnx in advance! Oh! also, how long approx. before the ruffles are dry enough to stay in place w/o drooping once they’re actually on the cake? Using Wilton fondant (not “Decorator Preferred, just reg.) I’ll have the AC going constantly and was hoping I wouldn’t have to put this 4-tier in the fridge… or will it dry out too much by Sat. that it’ll be hard to cut?

Leave a Comment