Fondant Flowers
Ingredients
- fondant (white or colored)
- water & small food-safe paint brush
Suggested Equipment
- flower cookie cutters (various sizes)
- craft blade or sharp paring knife
- plastic painter's palette
- fondant modeling tool
- small fondant rolling pin
- edible metallic embossing dust
- vodka or vanilla extract & small, food-safe paint brush
- small wooden dowels or toothpicks
How-to
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Roll out fondant using a small, non-stick rolling pin (watch Coloring & Rolling Fondant for tips!). Cut two of the same flower (of the same size). Use the cradt blade to trim excess dough
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Brush a thin layer of water at the center of one flower. Lay the second on top, situating it so that the petals are off-set from the bottom flower
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Place in one well of the painter's palette to shape the petals, pressing the center of the flower down into the well
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Roll a small ball of fondant (of a different color), and place in the center of the flower. Use a ball-tipped molding tool to make an indentation
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If desired, mix edible embossing dust with a bit of vanilla extract or vodka, and brush onto the center of the flower
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Allow to dry in palette at least 1 hour
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Once dry, remove and add to cakes or pastries. Smaller flowers can adhere to a fondant-covered cake with a bit of water, but larger flowers will need toothpicks or wooden dowels. Watch Filigree Piping for some additional tips on embellishing cakes with buttercream frosting