A tutorial for simple sugarpaste blossoms by Violet Lin Tran.
You will need: |
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Edibles: |
Equipment: |
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1Roll out 28g of white gum paste to 0.07cm thick. Using a 3.8cm wide circle cutter, cut out five circles and dust the backs with some cornstarch. |
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2Arrange the circles on the palm of your hand as shown so circles overlap and all touch in the middle. |
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3Take the end of a small brush and use it to push in on the middle of the flower from the front. |
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4Pinch the petals together from the back. |
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5Use a rounded piece of fondant to top the cylinder shaped portion of a plunger cutter (or other thin cylindrical item) Use this to dry your frangipani flower overnight. |
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6Once dried, dust with yellow and sunset orange petal dusts. Start with yellow dust in the centre and brush outward towards the ends of the petal about halfway; next dust with orange starting in the centre and out about a quarter way up the petal. |
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