1. Make a cone shape from gumpaste.  Insert a toothpick dipped in egg white into base of cone and let dry overnight.
2. Roll out gumpaste fairly thin.  Using small and medium circle cutters cut appx. 5 small and 10 medium circles for each full rose.
3. Roll one medium circle into an oval shape, thin out edges with ball tool, and place a small amount of egg white onto 2/3 of the outer
edge of the cone shape.  Wrap around cone to form the center petal.  (You may stop at this step and dry as a bud.)
4. Thin the edges of three small circles with the ball tool completely around each circle, giving them a slightly ruffled appearance.
Place a small amount of egg white onto the bottom halves of each circle.  Place each petal onto the cone, overlapping each other as they
go around the cone.  The tops of the petals should be even with the center petal.
5. Next use five medium petals with the same steps as in #4, again overlapping the petals as they go around.  These petals should be
slightly lower than the first row.  Using two fingers, slightly bend the sides of each petal downward.  Let this dry for several hours.
6. For a third row, use five more medium petals using step #5 again.  Bend these petals down a bit more than the second row, giving the
flower a more open look.  You may add more rows, however you will have to dry the flower upside down for a while because the heavy
petals tend to droop.
7. Let roses dry completely overnight.  You may dust with dusting powder for a more realistic effect.
 
 

Leaves

1. Color gumpaste with sage or olive green.  Cut out rose leaves using rose leaf cutters of two or three different sizes.  Thin edges with
a ball tool and vein down middle.  Dry on crumpled up aluminum foil to give leaves different natural shapes.
2. Brush rose or plum colors on edges.

Stems

1. Add three or four 22 g wires to the toothpick of the rose with floral tape.  Tape wires all the way down with floral tape.
2. Using medium consistency royal icing and tip #4, pipe royal icing up and down wire until wire is covered completely.
3. Using fingers, tap royal icing carefully until there are no lines.  Making sure fingers are dry, rub back and forth to smooth out icing.
It will have a powdery appearance and will dry fairly quickly.
4. Place flower down through a cooling rack that has been elevated for stem to dry.
5. Once dry; add tip #4 calyx to base of rose and "thorns" to the stem.