Sugar Rose Tutorial for Decorating Chocolate Eggs

Happy Spring, everyone!

Easter is coming and I made for you a tutorial on how to decorate Chocolate Easter Eggs with sugar rose and some leaves. 

 

How to Make a Sugar Rose and Leaves for Decorating Chocolate Eggs

Roll out pink gum paste, and cut out using tear drop cutters, 5 petals in 3 different sizes: 1 ¼, 1 and 0.6 inches.

Place the petals on the foam pad and thin the edges using a ball tool.

Let the petals dry for a few minutes on plastic spoons to hold the rose petal shape.

Mix together magenta and pink pearl dusts. With a flat brush dust the base of each petal just on the front.

To assemble the flower, roll out pink gum paste, and cut out 1 inch diameter circle. This will be the base for the petals. Brush edible glue over the circle.  

Starting adding all the 1 ¼ inch petals one by one.

Brush glue on the center and repeat with the 1 inch petals.

Repeat the process with the 0.6 inch petals. To make the rose center make a tiny ball of pink gum paste. 

Brush edible glue and add white or yellow nonpareils. Let it dry. 

To make the rose leaves, roll out leaf green gum paste, and cut using leaf cutters, 9 leaves in different sizes.

Place the petals on the foam pad and thin the edges using a ball tool.

Press each leaf with leaf veiner. To add color, dust with mint petal dust and bronze pearl dust.

To decorate the chocolate egg, roll out white fondant, and cut out circle shape using a 3 ½ inch cutter. Bruch royal icing or melted chocolate on the back of the circle and attach to the chocolate egg. 

Brush a small amount of royal icing to the back of the rose and all the leaves and attach to the fondant circle one by one. Let it dry.

Brush a small amount of royal icing to the back of the rose and all the leaves and attach to the fondant circle one by one. Let it dry.

To join two halves together, warm the edges briefly on a warm baking sheet. Press the two halves of the egg together to fit. Use the point of a small knife to trim excess chocolate from the seam.

To add a perfect finish, roll out white fondant, and using 1 ¼  tear drop cutter, cut out 20 drops. Brush a small amount of royal icing to the back of each drop and starting to attach them from the bottom of the egg always placing the wide side on the top of the small side. 

If you want to make the chocolate egg too, there is a recipe here.