Edible Fruit Roll-Up flowers are just that. These little guys are a fun alternative to any fondant flowers found on desserts. The instructions might sound tedious, but once you make one, you’ll realize just how easy it is. Follow my step by step pictures for visual guidance. The top picture makes a flower/rose without a toothpick and the bottom picture depicts how to make a flower/rose with a toothpick. Don’t worry about making them perfect, each flower is meant to look a bit different from the others.
• 1 5-oz box of colorful Fruit-Roll Ups (every 1 roll-up will give you 4 circles, 5 circles are needed for a flower)
• shot glass or cookie cutter
Using a regular shot glass or a small cookie cutter, imprint 4 circles in 1 Fruit Roll Up. Cut those 4 circles out with a clean pair of scissors. Repeat for a second Fruit Roll Up to create a total of 5 circles.
Pick up a circle and wrap it into a cone shape, pinching the bottom so it stays closed. Pick up a second circle and mold it around the cone, pinching the bottom of the bud. Shape the petal to fan outwards.
Pick up another circle and mold it around the cone on the opposite side, pinching the bottom and shaping the petal outward. Repeat until all five circles per flower are used.
You can either use a toothpick or not. Toothpicks come in handy when you want the flowers to stand up on a cake rather than lie on their sides. If using a toothpick, just start off by placing a toothpick on the edge of your first circle and wrap the toothpick inward, folding the Fruit Roll Up onto itself. Pick up a second circle and mold it around the toothpick, pinching the bottom and folding the petals just like the above method.
What did I do with these flowers? I used them to top a Trix Cereal Layer Wedding Cake!