more roses. Changed from Wilton gum paste to Nicholas Lodge recipe (which I found a little too tight to really work with.) The edges just didn't want to thin out. I usually color the dough first and then dust for added depth. This time I made the rose pure white (as you can see in other picture) then I colored completely with dusts. I also tried the Dunn trick of steaming and then dusting again to get that velvety effect.