If you don't have an airbrush could you not just use a soft paint brush and dust some darker red over the roses to give it a darker tone?, it might be better than the soft pink. Your cake is beautiful.
It would be a shame to toss your gumpaste , use it for rose, peony, magnolia centres and also you might be able to use it for orchid centres. If you made a lot of the gumpaste divide them into smaller packs, wrap well, place in ziplock bags and freeze for future flower centres. I think you will not be able to salvage it for flowers, it is not worth the aggravation.
Here's a couple of good videos, I just posted for 'terrified of ganache'.
Here's a couple of good videos.
Never made fleur de lis but came across this tutorial just yesterday by SugarEd
I use wilton gel colors all the time but added to the gumpaste for an all over color and than highlight with petal dust. There are times when I have worked with only white paste and used dust to color.As maybenot said that the gels might be the problem.
Chellescakes gumpaste recipe is similar to what I use, for every one heaped cup of icing sugar I use 2 teaspoons of tylose.
The gumpaste after it has rested in the fridge and brought back to room temperature is like fondant,not too soft and not too hard and when I break of a piece it is NOT elastic. Only after you knead and pull for a good couple of minutes it becomes stretchy like chewing gum. I only work small amounts that i would be using and leave the rest in the fridge.
Lou - Ann before you throw out your paste that is hard see if you can use it to make centers, the cone shape for...
I just noticed the ad when you mentioned it. There seems to be a lot of classes popping up. Jaqueline Butler in her news letter mentioned one too, under the name of Cake Masters. Link below, has a couple of free tutorials.
I just made some gumpaste but had to leave out a lot of icing sugar. I have found that we can't follow a recipe exactly because of different sizes of eggs.The ones I used were small so didn't need as much i/sugar, if i had used it all I would probably have ended up with a rock.
I measured out the i/sugar as the recipe said but when the mixture came to the soft peak stage I stopped adding more at the same time I kept track of how many cups of i/sugar was used. For...