Gumpaste Rose Without Wire | Easier Than You Think

In this tutorial: What You'll Need · Method 1: Single Petal Cutter · Building the Center Bud · Adding the Outer Petals · Method 2: All-in-One Cutter · Tips for Wireless Roses

Not every sugar rose needs a wire. In this tutorial, Chef Alan Tetreault of Global Sugar Art demonstrates two methods for making gumpaste roses that can be placed directly on a cake — no wires, no floral tape, no food-safety concerns. The first method uses a single-petal cutter (one petal at a time), and the second uses an all-in-one cutter that cuts five petals simultaneously.

What You'll Need

• Gum paste — Chef Alan uses Satin Ice, but Fondarific and homemade (with tylose or gum tragacanth) work well too
• Cutters (choose one or both methods):
• Single petal cutter set — FMM brand (5 sizes), or any metal petal cutters
• All-in-one rose cutter — Gem, FMM, or PME brand (cuts 5 petals at once; available in multiple sizes)
• Cel pad (soft side) — for thinning petal edges
• Ball tool or medium cel pin — for frilling and cupping
• Cel buds (styrofoam buds by Cel Cakes, 4 sizes) — or make your own center from gum paste
• Rolling pin or pasta machine — pasta machine recommended for uniform thickness (#5 or #6 on Atlas)
• Water brush or small artist brush
• Cornstarch — for dusting
• Small knife — for trimming the base
• Petal dust and luster dust (optional) — for coloring after drying

Method 1: One Petal at a Time

▶ Watch this section (0:12)

↪ Cutting the petals

1. Roll gum paste thin (about #5–6 on a pasta machine).
2. Dust the board lightly with cornstarch.
3. Cut 10 petals using a medium-size single-petal cutter.

↪ Softening the edges

Place each petal on the soft side of a cel pad. Using a ball tool or the end of a cel pin, go back and forth with the tool half on the paste, half off the paste. This thins and ruffles the edges.

Building the Center Bud

▶ Watch this section (4:18)

↪ Make the center

You can use a cel bud (styrofoam) or roll a small cone of gum paste. The center should be almost as tall as the petals — no taller.

↪ First 5 petals (the tight bud)

1. Wet the bottom half of 5 petals with water.
2. Wrap the first petal tightly around the top of the center, leaving a small opening at the very top.
3. Add the second on the opposite side, matching the height. Press lightly at the bottom.
4. Continue with petals 3, 4, and 5, each slightly overlapping the one before. Keep the bud tight.
5. Use your fingers or a cel stick to curl back the tips of these inner petals slightly.

Adding the Outer Petals

▶ Watch this section (7:25)

↪ Second layer (5 more petals)

1. Wet the bottom half of the remaining 5 petals.
2. Attach all five going around, overlapping each by about ¼ inch.
3. On the last petal, pull back the first one, tuck the last petal underneath, so they all spiral together.
4. Now pull the petals outward and give each one a slight curl at the tip.

The rose takes shape very quickly once you start opening up the outer petals.

↪ Trim the base

The bottom of the rose gets quite long. Use a small knife to cut it flat so the rose can sit upright on a cake.

Method 2: All-in-One Cutter (Five Petals at Once)

▶ Watch this section (8:28)

↪ Cutting

1. Roll paste thin, dust with cornstarch.
2. Press the all-in-one cutter into the paste and twist in a circular motion for a clean cut.
3. Lift out and soften all the edges on the cel pad, same as before — half on, half off.

↪ The "body" approach

Think of the five-petal cutout as a little figure: head, two arms, two legs.

1. Wet one "arm" almost all the way up and wrap it tightly around the cel bud to form the first part of the center.
2. Wet the other "arm" and wrap it around the opposite side — you now have a tight bud.
3. Bring the "head" up and wrap it around.
4. Bring up the two "legs" one at a time, overlapping and spiraling.
5. Pinch along the bottom to secure.

↪ Adding a second five-petal layer

1. Cut and soften a second five-petal piece.
2. Wet about halfway up each petal.
3. Place the bud in the center and wrap the petals around, overlapping each by about halfway.
4. On the last petal, tuck it under the first to create a continuous spiral.
5. Open the petals outward and shape.

Tips for Wireless Roses

• Use slightly thicker paste than you would for wired roses. With wired roses, you can hang them upside down so the petals fall naturally into shape even when paper-thin. Without a wire, you need enough body for the petals to hold their shape upright.
• Two layers (10 petals) is usually enough for a wireless rose. A third layer is possible but tends to go flat without the ability to hang the flower upside down.
• Let the roses dry completely before handling or placing on a cake.
• Color after drying with petal dust or luster dust if desired.
• Add a calyx to the back for a more finished look.

This tutorial is part of Global Sugar Art's library of free cake decorating videos by Chef Alan Tetreault. Browse all tutorials →