ROSES: Roll out one third the pink dough as thinly as possible (keep rest wrapped). Cut out several 2 cm circles, using a piping tube, bottle cap or other round cutter. Press a small amount (about quarter teaspoon) of the scraps into a thick "stem," about 1 cm high. Dust fingers with cornstarch. Press 1 circle of dough between fingers until thin, wavyedged and about half again as wide. Wrap around stem. Continue adding petals (10 to 12), pressing them firmly against the stem. Break off stem. Set rose in sugar. Repeat with remaining dough.