Lightly dust a work surface with granulated sugar. Using a rolling pin, roll 3 of the gumdrops to an ⅛-inch thickness, then cut the rounds in half crosswise.
Roll 1 of the halves into a tight bud and pinch it at one end to form the center of the flower. Place the remaining halves around the center, overlapping them slightly and pressing them together at the base.
Trim the bottom of the rose to form a flat base before setting on the cake. Repeat with the remaining gumdrops.
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