Colour your fondant to your desired colour and portion off a small piece. You will also need a small zip lock bag seperated in half.
Seperate your fondant into four equal parts.
Roll three of the pieces into fondant balls.
Roll the remaining piece of fondant into a more cylinder shape.
Put your fondant pieces between the two pieces of ziplock bag.
Gently press and roll your finger on the upper half of the fondant ball. As you can see you should have one end thicker than the other.
Once flattened, use the cylinder shaped fondant and slowly roll it from left to right.
This is what it should look like once you’ve rolled it.
Then, take another piece of flattened fondant and place it around the rolled fondant.
Take another piece of flatened fondant and tuck it slightly under the previous piece, then continue to fold it around the cylinder.
Take your final piece of fondant and repeat the previous step.
Set your semi- finished fondant flower flat on a table, and slowly peel back the petals so your flower opens up more.
Note: Flower should not look this cracked and dry. ( mine dried out due to this longer picture taking process)
Get a sharp knife or a sharp pair of scissors.
Cut the remaining fondant off the bottom of the flower to make it smaller and easier to ice onto cakes.
NOTE: Fondant flowers should not look this cracked and dried out. This flower is cracked because of the long exposure to air. To make sure this doesn’t happen, keep fondant wrapped tightly while not being used.