Fondant is a dough-like icing made from gelatin, water, glucose, vegetable shortening, glycerine and icing sugar. Bakers use it to give cakes a smooth, elegant appearance. It can be stamped with patterns or moulded into shapes such as roses to adorn your confection.
Decide what colour you would like your rose, and shape your fondant into a large ball.
Colour the fondant according to this simple method from Wilton: dip a toothpick into icing dye and prick the fondant in several places.
Knead the fondant until it is a uniform colour. Add more dye to make the colour bolder.
To shape the rose, Sugarcraft advises beaking off a piece of fondant and rolling it into a ball with a diameter of three-quarters of an inch.
Shape the fondant into a cone that stands about one and one-half inches tall. This will be the base of your rose.
Make another ball of fondant, this one three-eighths of an inch in diameter.
Press into a pancake shape with a bottom one-quarter inch thick. Thin the fondant toward the top. This will be the first petal.
Make three more petals of the same size.
Wrap the base with a petal, starting at the point of the cone. It should resemble a rosebud.
Overlap three more petals in the same manner, delicately curving the tops outward to give a blossoming effect.
Roll five more fondant balls a bit larger than the previous. Fashion the larger petals into the same shape as the first set. Stagger these behind and under the first batch of petals, placing each row lower under the flower.
Wear gloves during the colouring process to avoid staining your skin. To make the fondant petals stick to the fondant base, brush each petal with water before adhering.
Do not use too much water or the petal could slip off.