hi there, I made fondant roses for the first time and I would appreciate input on how to make them better, and how to store them while they dry. I took wilton class one but two will not be offered until march, so my instructor suggested I take fondant and gumpaste which starts sunday. My DH thought it might be good for me to try and make some of the things in class 3 so that I would not slow the class down so..... I gave it a try.
thanks so much, 
rockii
thank you both. I really appreciate the replies. cakenutz I think you mean the next to last row, right? make them a little thinner. thanks. I don't want to hold the class back while she teaches me something they learned in the last class. The wilton receipe calls for gum tex to be added to the fondant is that neccessary? 
I think they are very nice. The only suggestions I might have would be to roll your paste thinner, you should be able to see through it, easier to do that with gumpaste than with fondant. And on some of the petals, put your index finger behind the petal in the very center at the top and pull it in towards you a little bit, roll the right and left hand side of the edge of the petal back away from you slightly. It gives the rose a more natural shape.
Hi rockii,
Even though you're taking Class 3, you'll need the kit for Class 2 so that you have all the equipment necessary..... (Ask me how I know!)
Other Roses:
http://forum.cakecentral.com/cake-decorating-ftopict-65833-.html
HTH
thank you shirley w I am gonna make more tomorrow to practice. I tried rolling a little thinner but my fondant kept cracking or I would get a hole. What should I do for that.
JanH - okay I'll bite. How do you know? 
but, I am not taking class 3. She (the instructor) suggested that I take the fondant and gumpaste class that comes after 3. she said that I would not need to know any of the things from the other class but suggested the kit for 3. which got me to thinking that there may be some basic things from three that I need to know.
I think that I may be a little to excited about the classes but I dont want to hold anyone back so I thought that the helpful ccer's would be able to help me with and problems.
I should mention ( as a side note) that you all rock. I was hesitant to post but everyone has made this entire process smooth and my newbie jitters are starting to fade.
Don't be nervous or shy about posting your work, I think you are doing very well and besides we were all beginners at some time. The only way I know of rolling fondant thin enough would be to knead in a small amount of Tylose or Gumtex to your fondant, on it's own fondant is so soft that I can see how it would tear if you tried rolling it that thin.
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