How to make sugarpaste roses1 For small roses, take approx 20g of sugar paste and roll into a sausage shape to a diameter of roughly 1.5 cm. 2 Mark off and cut six equally sized slices approx 3 mm thick and roll each of these into a ball. 3 Place the sugar paste balls between two sheets of clingfilm and flatten them out into petals using your finger. Use more pressure on the edges to make them thinner and more lifelike. 4 Take the first petal and curl it quite tightly into a roll, turning back the top edge slightly. Take the second petal and wrap this around the first, gently squeezing the bottom to attach it and again turning back the top edge. 5 Place the third petal on the opposite side of the rose to the second and repeat the process until all the petals are attached. For the larger centre rose, add two extra petals. 6 Use scissors to snip away the excess sugar paste under the rose, stand on its base and allow to dry for an hour before placing on the cake. Beautiful!