Ingredients Decorator Preferred White Fondant, 24 oz. Fondant Icing Decorator Preferred White Fondant, 24 oz. Fondant Icing Instructions Click to mark complete - Start with base. Mold a cone approximately 1/4 inch high. - Flatten small ball of fondant into circular petal, about size of dime. Wrap around point of cone to form a bud. - Press three more petals around base of bud. Gently pinch edges of petals. - Push tops of petals out slightly for fuller rose. For five petal roses, make two more petals using slightly larger balls of fondant. Flatten, then thin edge with finger and cup petals. Press under and in between first row of petals. - Finished mini rose. Helpful Hint: Use crumpled up paper napkins and place flowers in between folds to hold upright until dry.
