For roses, roll out fondant 1/16 in. thick. Use large fondant cutter to cut strips, 3/8 in. wide x 24 in. long. Thin top edge of strips on shaping foam using large ball tool. Brush a small section on top of cake with piping gel. Loosely roll up each strip to form roses on prepared cake section, varying the look to create gently rippled petal line on top.