Bouquet of Roses

I've been practicing my fondant skills recently and I thought what better way to showcase it than to celebrate Spring.  I know that many of you are experiencing this lovely season in all its glory; yes, I am jealous of you Parisians and your flowers!  So today, I decided to make my own flowers.  A pink bouquet of roses!







Ingredients
1 vanilla sponge cake cut into 6cm wide circle and stacked 10cm high
1/2 cup buttercream
250g green fondant, rolled
200g pink fondant, rolled
1 tbsp royal icing
1/2 tsp pink edible glitter

Method
Dirty ice the vanilla stacked sponge with the buttercream icing.  Taking approx 100g of the green fondant, drape it over the sponge and smooth out.  With the left over green rolled fondant, lay it on a cutting board.  Cut 1cm wide strips (which will act as the boquet's stems).  Take one strip at a time and smooth it against the fondant-covered-sponge.  Continue until all strips are against the cake; creating  a "bunch of stems" appearance.  Now roll any left over green fondant, say 25-30g worth, into a ball and place it on top, in the middle, of the cake.  This will enable you to place some roses around the ball shape, and then some roses sloping upwards to create a realistic 3D bouqet look.  Now make the roses.  Start off by making roughly 12 large roses.  Then roll smaller ones, then roll the smallest ones.  Effectively you should have 3 rows of roses in a ring.  To make a rose, you need to roll out the pink fondant and cut a stripe roughly 4cm wide.  The width and lenght of the fondant strip will determine the size of your rose.  Take the strip, and fold it gently in half horizontally.  Take one end of the strip and gently roll it up, ensuring that one end of the tip is higher than the end.  Place 12 large roses around the edge of the cake, another ringed-row of smaller roses, and then the final few roses which should be very very small.  Stick the roses on via royal icing.  Sprinkle the rose boquet with pink edible glitter.  Serve.