Working on a non-stick surface is best like a silicone mat or even parchment paper. Working directly on your kitchen counter is fine too. Lightly dust your work space with corn starch to help keep the fondant from sticking. Roll out your fondant.

With the pizza cutter, cut out a strip. I cut this strip to 7″ x 1.5″ (I moved the strip down to the inch boxes to help you see that). You can cut your strip bigger or smaller depending on what size you want your flower. As you will see shortly, I made an assortment of sizes. So there are no rules on size here!

Fold your strip in half, and roll it just a bit.

Pick up your strip by the rolled end. Start wrapping the rest of the strip around the rolled end, and at the same time at intervals pinching the back to create pleats. Keep doing that until you have the whole strip wrapped around. Pinch off the excess at the bottom of the flower. Let dry (best for 24 hours).