Much as you love your mum, chances are you may have left things to the last minute and might be a little pushed for time when it comes to creating something special for Mother’s Day. This simple stylised Gerbera section may help you out! The centre of the flower was created out of discs cut out using a large circle stamper but you could always draw around a coin to make a template and cut out discs instead. You can also buy ready coloured wafer paper too.
Find more Mother's Day inspiration in the March 2019 issue of Cake Decoration & Sugarcraft:
Mother's Day: Stylised Gerbera
By Carol Deacon
You will need
EDIBLES:
2 x 15cm (6in) cakes
1kg (2lb) sugarpaste: white
wafer paper: pink and white
edible dust colours: pink, yellow and green
1 tbsp white royal icing
EQUIPMENT:
20cm (8in) round covered board
flower template include in tutorial
pencil
scissors
circle stamper (optional)
soft paintbrushes for dusting
piping bag & no 2 or 3 piping nozzle
1 To create a cake with height, split and buttercream your cakes as normal then stack the two cakes upon each other. Cover the cakes and board using about 1kg (2lb) white sugarpaste.
2 Cut six petals out of the pink wafer paper using the template if necessary.
3 Cut out about sixteen white discs for the flower centre.
4 Dust about five discs with yellow dust and the rest with green.
5 Dust the petals with pink dusting powder.
6 Using dots of royal icing, stick the petals in position against the cake.
7 Arrange and stick the green discs in place. Stick the yellow discs in the centre and finish with a few piped dots. Pipe a thin snail trail around the base of the cake to finish.
Don't forget to pick up your March 2019 copy of Cake Decoration & Sugarcraft for more Mother's Day inspiration!
