This whimsical rose style that is quite popular with fondant can also be executed using rolled modeling chocolate. The same fold-and-roll technique applies. It’s a simple approach.

This is a video excerpt from the book
Cake Decorating with Modeling Chocolate
Chapter 6 – Flowers & Leaves

Video: How to Make Easy Modeling Chocolate Roses by Wicked Goodies

Items Needed

• White modeling chocolate
• Rolled modeling chocolate equipment
• Scissors

1. Roll out white modeling chocolate to 1⁄16 inch (1.6 mm) thickness.
2. Cut a 5–10-inch long (13–26 cm) tapered strip, depending on the size of the flower desired.
3. Gently fold the strip in half the long way, taking care not to crease the folded edge.
4. Roll the strip into a spiral beginning with the narrower end. Hold the flower only by the bottom. Winch periodically while rolling to create contour and asymmetry.
5. Pinch the bottom and trim any excess with scissors.
6. Store flowers upright on parchment paper until ready to use.

When it comes time to place the flowers on the cake, secure them with a dab of buttercream frosting. Here is an example of modeling chocolate roses clustered on top of a topsy turvy cake with modeling chocolate lace garter belt wraps, modeling chocolate circus stripes and modeling chocolate skulls.  

This flower looks like it is made of fabric. Clustered together on top of a cake, a bunch of modeling chocolate roses make a fun and easy cake topper. More instructions on how to make the below cake design are in the book, Cake Decorating with Modeling Chocolate.

Below is an example in which modeling chocolate roses in three tones serve as the topper for an optical illusion cake.

Sample the book
Cake Decorating with Modeling Chocolate
Scroll down for links to related tutorials.

Folded Kanzashi Flowers Tutorial

Chocolate Fairy Flower Cake Tutorial

 Chocolate Flower Blossoms Tutorial

Modeling Chocolate Leopard Print Tutorial

Smooth Buttercream Cake Frosting

Modeling Chocolate Tutorials

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