Whilst the cakes are cooling you can make the ribbon roses. Knead the red and white icings and to make pink, add some red to the white and knead until the colour is uniform, repeat until you have the desired shade of pink. Next take small pieces of the icing and roll into a thin sausage, then using a small rolling pin roll this out until it’s flat and quite thin. Fold in half lengthways then begin to roll the short end over quite tightly until you’ve made a small rose bud. You may need to cut off the excess icing from the base. Put to one side to set whilst you make the rest.