Simple Rose

• 1). Mound clumps of pink or red icing on various spots on the cake top with a piping bag. These do not necessarily need to be perfectly rose shaped; take creative license for an abstract version, or have children do it for a playful look. They will come together as roses in the end.
  
  
• 2). Connect all the rose mounds with streaks and lines of green icing as rose vines. Make these as straight or swirly as you desire.
  
  
• 3). Add small clumps of green at random spots on the vine as the rose leaves with the piping bag.
  
  

Complex Roses

• 1). Knead together food coloring for the rose with fondant until the fondant reaches the desired color.
  
  
• 2). Mold the fondant into a tear shape. Place on the end of the dowel rod, which resembles a pencil or skewer.
  
  
• 3). Using a flat-slot icing piping bag, hold the dowel rod in your hand and squeeze the icing tool to add icing to each side of the tear-drop shape to create petals. The petals themselves will be small, half circle shapes that curl around each other.
  
  
• 4). Spin and twist the toothpick in your hand to add overlapping petals on each side.
  
  
• 5). Clip the icing rose off the top of the dowel rod with a pair of clean scissors and place the flower on the top of the cake.