Does anyone know what I need to do/add to my sugar paste in order to get it to dry? I have made some larger than usual red roses and I've had to add quite a bit of red food colouring paste in order to make it deep red in colour. My roses looked lovely but would not dry completely. When I hung them upside down to dry the petals drooped down then when I put them upright the petals fell the other way. With the continual changing from up to down the petals have broken but 14 days later are still not dry. I assume this is because I have changed the consistency of the sugar paste. Should I add some icing sugar, cornflour or gum trag to the mix next time?
Any suggestions would be gratefully received as I have about 20 to make for my son's wedding in August.