Modelling paste is used to make the flowers as it sets firmly (do not use ordinary Fondant Icing). Use a little cornflour on your fingers to prevent the modelling paste from sticking to your fingers (do not use icing sugar as it tends to make the modelling paste sticky).

Use a little vodka on a tiny brush on the very bottom of the petals to help them to stick to the previous ones.

It will make your task easier if you have a real rose as a reference. Begin with a small cone shape and a small round ball of modelling paste. The cone is used to fashion the rose petals around and the petals are shaped from the small round ball.

Dust your fingers with a little cornflour and shape the small round ball into a tear drop shape first of all.

Gently press the tear drop into the shape of a rose petal.

Carefully wrap the shaped petal around the cone to form the inside of the rose.

All the remaining petals are shaped as before, however they need to be a little more curved. Dust the palm of your hand with a little cornflour and place a shaped petal onto it. Using the forefinger of your other hand gently curve the petal as shown in photograph.

Gently wrap the shaped and curved petal around the first petal.

Carefully tilt one edge of the petal back to give it an authentic rose petal look.
Continue adding 4-5 more petals for tiny roses or 6-7 for slightly larger ones. Pinch off any excess modelling paste from the bottom of the rose.

Set the roses aside to dry completely this will require overnight at a minimum.

Edible petal dust is available in a range of colours from specialty icing shops. Use a very small brush and dust just a little of the petal dust onto the inside petals of the roses. Store the tinted roses in an airtight container. In humid areas add a couple of small packets of silica gel crystals to help absorb any moisture.