Take your treats up a notch and top ’em with roses — strawberry roses. It’s a fun (not to mention gorgeous) addition for anything that traditionally calls for strawberries — on a fruit plate, as a cupcake or cake topper, even as a garnish for pancakes, waffles or oatmeal. This tutorial features an ombré cake, but feel free to use your imagination!
What You Need
1. Trim the Strawberry
Trim the green, leafy hull off the top of the strawberry so the fruit sits flat.
2. Cut the First Row of Petals
Hold the blade of your knife perpendicular to your work surface, about ½” up from the bottom of the strawberry. Make a small cut into the berry moving toward the bottom, but don’t cut all the way through.
Work your way around the strawberry making these cuts. You should have four or five total. As you work, position each cut so that it begins where the one before ends.
3. Cut the Second Row
Choose a spot just above the first row, in between two petals, to begin your second row. Make your cuts smaller in this row, being careful not to cut into the first row. Continue all the way around the strawberry.
4. Make a Third Row
If your strawberry is large enough, make a third row of very, very small cuts above the second row. Just like before, start the row between two petals. If you have a smaller strawberry and no room for a third row, move on to the next step.
5. Shape the Center
Finish the rose by cutting the tip of the strawberry in half, but again, not all the way through — this should be a tiny cut.
This will create two small petals at the tip of the strawberry. Push these open with the tip of your finger, and use your fingers or the tip of the knife to gently pull the rest of the petals open and away from the berry.
6. Prep for Decorating
Plan to prepare your strawberry roses right before you put them on your cake. If they’re going to be sitting out for any length of time, brush them with a thin coat of piping gel or thinned apricot jam to keep them nice and red.
7. Add the Strawberry Roses to Your Cake
Use a small amount of buttercream to adhere the roses to a frosted cake.
Ta-da! You’ve got yourself a sweet and fresh topping. Decorate around the roses by piping buttercream leaves for an extra gorgeous look, or dig in as-is.