By Fiona Cairns
It is well worth mastering how to make these; don’t worry, I have never met anyone who can’t! It requires no special equipment, just a bit of patience and perseverance. In nature no 2 roses are the same, and chances are yours won’t be either. As you become more experienced you’ll find it easier, and your roses will very quickly improve.
The darker the sugarpaste - and hence the more food colour paste you have used - the softer it will be, and harder to mould. So, for your first attempts, use pale colours. (Using liquid food colour may make it too soft.) Once you have kneaded and coloured the sugarpaste you may need to adjust the texture: if it is too soft, add a little icing sugar; if to