Embellishing from Baking & Pastry: Mastering the Art and Craft by Culinary Institute of America

Set up a coloring station on parchment paper to include powdered food color, various brushes, and tools.
Pick up a bit of color on a soft dry brush and tap out excess onto the parchment.
Gently brush color onto the flowers, being careful to add color a little at a time.

Embellishing a finished hydrangea flower with luster dust.

Marzipan rose, pulled sugar rose, buttercream rose, gum paste rose, modeling chocolate rose, fondant rose.