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If you make the roses out of royal – they will dry hard. They are edible but like a hard candy. They will store for a VERY long time if placed in an airtight container after they have completely air dried. That’s what makes royal anything so great. In your free time you can pump out all these flowers and things, let them air dry then stick’em in a tupperware container. Place them on a shelf somewhere and they are there for you whenever you need them.

“Royal is more durable. In fact, it gets so hard that large items such as roses should not be considered edible. (A hazard to dental work and teeth!) You can do royal roses weeks or months ahead.
Buttercream is edible, at least by people who love frosting. It crusts but remains soft enough to eat. Buttercream roses can be made weeks ahead and frozen, or a few days ahead and air dried.
My personal preference is for edible roses, so I always do buttercream. I use royal for small drop flowers occasionally. But it is a matter of choice. Do what appeals to you and/or the bride.”

“The buttercream can cause a bit of melt down if you apply your royal roses a few days ahead. But 24 hours or so will be fine.
You can make them now. You can make royal decorations months in advance that is one of the advantages. You let them air dry for a few days and then store out of direct light in a container with lid or a cardboard box.
The buttercream ones can also be made in advance and frozen. You leave them on the waxed paper squares, one layer only – do not stack and freeze in an airtight container. Some people freeze them on a cookie sheet for 20 minutes and then transfer them. Since you are making white roses, you have no concerns about color bleed out with either type of icing. “