I made these cupcakes for a good friend of mine who is sadly moving. She loves this chocolate cake recipe more than anything else in life. (OK, that might be a slight exaggeration...)
It took me about 15 minutes to make the 6 roses.
Roll out your fondant super thin. Evenly cut it into 1/2 inch by about 3 inches long strips. With a brush, brush water along the top edge of the length of 1 strip.
Then fold this edge over onto itself. This helps the fondant crack less when you roll it up.
Roll each ribbon rose up starting at the short end. Pinch it between your thumb and pointer finger as you go, smoothing it down and helping it lay right. After it is rolled, I pinched off excess fondant from the underneath of each rose.
I have a great Wilton mold that I used for the leaves. You could just freehand cut them out of fondant. With a toothpick you can mark veins. You can also use a daisy shaped cookie cutter and cut off the points to use for leaves. Then mark veins accordingly.