Take a small of fondant and roll it between your thumb and finger to create a small thin sausage shape. This will form the centre of your rose (stamen)
Pull off additional pieces of fondant to create the petals each one marginally larger than the next (we created 7 petals) Roll each piece into a ball and then using your thumb flatten the top of the ball and pinch the bottom of the fondant to create a teardrop shape.
Take the smallest petal and wrap it around the stamen ensuring that the petal is slightly higher that the centre piece of fondant. If you fondant is dry then you may need to brush the petal lightly with water to help secure it in place.
Repeat this process by wrapping the petals (increasing the size of the petals) around the stamen, slightly overlapping them as you go. Keep your thumb and fingers pinched around the base of the rose to keep them all in place.
Once all of your petals are secured in place, use your thumb to gently push back the tops of your petals so that it create a realistic 'open' rose effect. Use a sharp knife to remove an excess fondant at the base of your rose and place them on to your cake.