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

  1. 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
  2. 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
  3. Place in one well of the painter's palette to shape the petals, pressing the center of the flower down into the well
  4. 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
  5. If desired, mix edible embossing dust with a bit of vanilla extract or vodka, and brush onto the center of the flower
  6. Allow to dry in palette at least 1 hour
  7. 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