Ingredients Decorator Preferred White Fondant, 24 oz. Fondant Icing Decorator Preferred White Fondant, 24 oz. Fondant Icing cornstarch Tools Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Roller, 9-Inch Fondant Roller, 9-Inch Fondant Trimmer Fondant Cutter Set - Cake Decorating Supplies Fondant Cutter Set - Cake Decorating Supplies Plastic ruler food-safe scissors Instructions Click to mark complete - Ribbon RoseRoll out fondant to even thickness using the fondant roller with pink guide rings. For medium rose, cut one strip measuring 2 inches by 5 inches. For large rose, cut one strip measuring 2 inches by 7 inches. - Fold strip in half lengthwise. Do not make a hard crease, just slightly press long ends together. Fold top right corner down to bottom seam, forming a triangle (this will be the center of the rose). - Starting with the folded end, begin rolling the fondant into a spiral, occasionally pushing the fondant out to form petals. As you turn and roll the fondant, make sure to keep the rose at across the top of the flower, letting the fondant build up at the base of the flower. - Once you?ve reached the desired size, bring the strip down toward the bottom of the rose and press on the side of the flower to secure it. Pinch off excess fondant. - LeafRoll out fondant to even thickness using the fondant roller with pink guide rings. Cut out a rectangle measuring 4 inches x 1 1?2 inches. - Fold short ends of rectangle down to center of long end of rectangle, forming an arrowhead shape. Lift one short side and roll it toward center. Repeat on the other side. - Gather fondant at the base and pinch off excess.
