Fondant Roses On Fresh Cream

Made this for my first lesson on 2 Tier Special Occasion Cakes. Made the fondant roses at home (third attempt now, no training, so am still figuring out how to get a realistic look) and found some left over reject royal icing roses from my first course (the little ones in the middle) and put it all together at this course. I wouldn't use that combination again, as I had a lot of trouble with the roses sliding off and the colours coming off them and bleeding, due to the moisture in the cream. Lucky it was just for me, so it didn't matter. ps - I would really appreciate any advice, from any of you more experienced rose makers out there, on how to make them look more realistic, and how to colour them.


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