I watched the ribbon rose tutorial on cakejournal.com yesterday and thought "I can do that!". As soon as I got home from work, I took my fondant out (haven't even changed out of my work clothes yet), I rolled it out and gave it a shot. Looks like I CAN'T do that! 
How thick am I supposed to roll the fondant out? If I did it too thick, the roses came out all fat and ugly; not pretty and delicate. If I rolled it too thin, the fondant would stretch and break under it's own weight and I couldn't even get it to roll.
I would really like to give this another shot because it does look simple enough but I'm just not getting it. There was no audio on the tutorial, that would have helped a little, giving some directions. I'm a very visual person so the tutorial really helped. Just not enough.
Can anyone give me some pointers??? PLEASE??!????!! 
Well the only thing I can think of telling you is practice, I made them but can't recall how thick, so try to aim for something in between of what you were doing. And practice, practice, practice. One more thing, don't make too much dough turns, star with smaller roses until you feel confortable with the technique. Hope this helps.
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