Fondant roses

Knead your fondant until it is warm.

Sprinkle cornstarch on a surface and place your fondant on top. Sprinkle cornstarch on the fondant and roll it out. If you are using a rolling pin like the one in the video, you should stop rolling out the fondant when you feel resistance from the rubber bands on the sides of the rolling pin. This indicates that the fondant has been rolled out evenly.

Use the cookie cutter to cut out a single rose.

Dilute yellow fruit colour with a few drops of water and use a spoon to spread some colour in the upper arcs of your rose. Then, even the colour out with your fingers.

Now fold the bottom half side of the rose to the side that is already coloured. Continue to spread the yellow fruit colour on the lower part as well, and lightly make a pattern using the paring knife. Now, you should have a shape that looks like a long rectangle where the upper part has a lot of arcs. These are your flower petals. You can choose to make a pattern with your paring knife so that the petals have a more structured look.

Now roll the rectangle from one side until the whole rectangle is rolled up. Dab some water on the last petal so that it sticks to the rest of the roll.

Lightly press around the underside of the flower so that it looks more like a rose and cut the remaining part of the underside, so the rose can stand stably.

Place your rose on a fondant covered muffin by dabbing a bit of water on the spot where you would like your rose to go as well as at the bottom of the rose. Carefully place the rose and let it dry.

Spread sprinkles on the top of the rose and on the rest of the muffin. It is a good idea to dab a bit of water on the fondant where you would like your sprinkles to go, so they do not fall off.