Rose From Fondant or Clay

Make this beautiful rose out of edible clays such as fondant, gumpaste, or modeling chocolate; or make a non-edible version out of clay or even Play-Doh. It's easier than it looks, and you'll impress everyone who sees it!

• Fondant or other modeling material
• Shortening
• Corn starch
• Mini muffin tin or small bowls to hold finished product

Knead the fondant thoroughly until it is pliable and there are no dry pieces or hard spots. It should be stretchy and soft.

Break off a small ball of fondant, a little smaller than the size of a dime (picture of Post-It Note for scale). Roll it between your fingers and lengthen it. Pinch and roll one end into a soft point and roll the other end into a bulb, making a raindrop shape with the fondant.

Break off a smaller piece of fondant, about the size of the base of the flower center you just made. Flatten this piece roughly into a circle (it doesn't have to be perfect). You want it as thin as possible without tearing.

Place the center of the flower in front of the petal you just formed, with the pointed side slightly below the edge of the petal. Wrap one side of the petal around the center, covering the center but leaving a small gap above the pointed end. Wrap the other side of the petal around and overlap the edges. There should be a small hole in the top of your flower, but the center should be mostly hidden by the petal you've just placed.

Break off a piece of fondant roughly the same size as the first petal. Flatten it and thin it. Dip your fingers in cornstarch to prevent sticking, if needed. Fondant tends to be sticky when it gets warm and soft. A little bit of cornstarch can help you to really pinch the petal flat but prevent it from tearing due to the stickiness.

Wrap the second petal around the bud you are forming, making sure to place it covering the overlapped section of the first petal. This gives the appearance of a natural flower.

As you add petals, pull excess fondant down under the bottom of the rose and use that to hold the flower.

Continue the previous steps of breaking off a small piece of fondant, flattening it into a thin, roughly round shape, and adding it to the flower. Make sure to always overlap the previous petals in a way that mimics the natural growth of a rose.

When your rose has nearly reached your desired size, break off three additional pieces of fondant. As you flatten the first one and place it on the flower, allow the upper edge of the petal to curl outward. You may find it helpful to apply a small dab of shortening to the flower to help the petal stick. This is particularly true if you have used so much cornstarch that the petal has no stickiness at all.

Repeat with the remaining two pieces of fondant, always overlapping the gaps between petals, until you have a full rose.

By now the piece you are holding on to has elongated. Tear or cut it off at the base of your rose, and flatten the bottom of the flower.

Carefully transfer the rose to a mini muffin tin or a small dish to hold it until it is dry. Fondant roses can take several days to dry fully. Other materials dry more quickly - gumpaste can be dry in a matter of hours.

Repeat steps 1-10 to make the desired number of roses.