Follow our step-by-step guide to making decorative flowers for your cakes.
1 Colour plastic icing with a few drops of food colouring in the colour of your choice. If the plastic icing becomes sticky, work in a little sifted icing sugar until the stickiness subsides.
2 Use a rolling pin to roll the plastic icing out to 2mm on a surface dusted with sifted icing sugar. Keep lifting the plastic icing to ensure that it does not stick to the surface.
3 Cut out shapes, a few at a time. We used a blossom cutter, calyx or jasmine cutter and rose petal cutter. Keep the icing covered with a damp cloth. TIP You will find all cutters and tools at speciality baking shops.
4 For the jasmine flowers, use the small end of a ball or boning tool. Press gently at the base of each petal towards the centre. This will lift and slightly curl the petal. Set aside to harden.
5 For the small blossom flowers, use the large end of a ball tool. Press directly into the centre of the flower straight down from the top. This will curl the flower. Set aside to harden.
6 Create leaves by gently pressing the back of a teaspoon into the length of the rose petal cutouts. Gently press to the side and lift the spoon off. This will create a vein and a slight curl. Set aside to harden.
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Hi,
As a professional cake decorater, a few recommendations:
Icing sugar makes the fondant crack if too much is used, better to use cornflour (Maizena). Also advisible to keep it covered using glad wrap, the damp cloth will again add stickiness.