In advance, using rolled fondant, make 20 large, 27 medium and 23 small ribbon roses. Combine 48 oz. of fondant with 1 tablespoon plus 1 teaspoon of Gum-Tex.
For large roses, roll fondant 1/16 in. thick on Roll & Cut Mat lightly dusted with cornstarch. Cut into strips 1 1/2 in. wide x 12 in. long. Begin rolling lightly from one end, gradually loosening roll as flower gets larger. Fold cut end under. Trim flower to desired height with scissors.
Flower should be approximately 2 1/4 in. across; let dry in mini muffin pan lightly dusted with cornstarch. Follow same procedure for medium and small roses, using strips 1 in. wide x 6 in. long. Medium flower should be 1 1/4 in. across; small flower should be 1 in. across. Let all dry as for large flower.
A timeless and versatile technique, the ribbon rose can elevate the look of any cake or treat. Ribbon roses can be made in many sizes for variation. They can be used as simple cake decorations and also to dress up cupcakes.