INSTRUCTIONS: HOW TO MAKE A GUMPASTE PEONY

Tools needed:
Gumpaste Quickie Peony Cutter Set of 4
3", 3 1/2", 4", and 5" GC021, set located here

Gumpaste by Mill-Lane, Ready-To-Use
Celstick
Celboard
Ball tool for thinning edges
Coloring dust
Dusting brush
cloth covered heavy wire 32 gauge, green or white
stamens 010174

Cut largest petal and ruffle the edges very thin. Attach to cloth covered wire.
Repeat with the other 4 petals. Shape and let set to dry.
Add stamens.
Dust

How to Make a Lovely Cake!

Tools used in this project:

    * #GCD44 - 3-in-a-row Quilting Marker Medium
    * #290S - Plunger Style - Heart or #GC008 - Heart Plunger Cutter (medium size)
    * #GTOOL07 & #GTOOL08 - Rolling Pin
    * #TPBDL - Rolling Board
    * #GTOOL03 - Cake Smoother
    * #DTHT13 - Heart Double Thick Cake Board
    * #PBWATERM - Water Brush - Medium
    * #CML14270 - Letters Chocolate Mold
    * #TPK1008 - Palette Knife
    * #TSOB04 - Spatula
    * #W26M - 26 Gauge Moss Green Wire or #W26W - 26 Gauge White Wire
    * White Chocolate
    * #GFTQ917 - Metallic Floral Tape- Red
    * #MSP08W - ML Sugarpaste (RTR) - White
    * #GPBS6 - Paint Brushes
    * #GCS010 - Nylon Fluted Heart Cutters (Large Cutter)
    * #SSTIC825 - Sucker Sticks
    * #C411 - Non-Toxic Pearl Dust
    * Cornstarch
    * Buttercream
    * Colours:
          o #C443R - Ruby Red
          o #C431 - Fucshia
          o #EA703 - Iced Pine Lustre
          o #CL119 - Royal Gold Lustre

* For this project you will need one 8" round cake and one "8 square cake*

For the fan:

Step 1:
    * Knead the fuchsia with the white sugar paste until desired color
    * Spread a small amount of corn starch on the work surface to prevent the sugar paste from sticking.
    * Roll the sugar paste with the rolling pin until desired thickness.

Step 2:
    * Cut the hearts with the nylon fluted heart cutter. Use the cutter which is the left one up from the smallest cutter. Cut as many as desired to form the fan. Set aside until they are completely dry.

Step 3:
    * Cut the hearts in half using the palette knife.

Step 4:
    * Before using the embroidery marker spray first with cooking oil spray and then wipe off. Now it is ready to use.
    * Place the embroidery embosser on one side of the half a heart and press don slightly in order to create the desired effect.

Step 5:
    * Using a medium size brush, spread the pearl dust over the heart pieces. This will give them a beautiful shine.

Step 6:
    * Using a medium size brush, dust the embroidered image: Use red for the big flowers, green for the leaves, and gold for the small flowers. Repeat this step with all the heart pieces.

Step 7:
    * Spread a little amount of white chocolate on the front side of each heart shape (as shown in the picture), this will act as a glue. Overlap each piece in order to form a fan.

Step 8:
    * Reinforce the fan by spreading a small amount of white chocolate on the unions between the pieces.

Step 9:
    * Spread a small amount of white chocolate on the back of the fan. Then, place the sucker sticks. This will allow the fan to stand firm and secure on top of the cake.
    * Pipe melted chocolate over the back of the sucker sticks for greater security.

For the cake:

Step 1:
    * Mark the center of the cake by making a small line on the parchment paper. This guide will help you cut the cake in half.

Step 2:
    * Turn the square cake so appears as a diamond.
    * Spread a small amount of buttercream on one side of the square cake. Place one half of the round cake against it. The buttercream will act as glue. Then repeat this step with the other half of the round cake against the opposite side of the square.

Step 3:
    * Cover the cake with buttercream. Use the spatula to spread it smoothly.

Step 4:
    * Spread a small amount of cornstarch on the work surface to prevent from sticking.
    * Roll the sugar paste with the rolling pin until very thin.

Step 5:
    * Cover the cake with the sugar paste.

Step 6:
    * Make a gently pressure with the 3-in-a- row quilting marker around the cake.

Step 7:
    * Knead the red with the white sugar paste until desired colour.
    * Spread a little amount of cornstarch on the work surface to prevent the sugar paste from sticking.
    * Roll the sugar paste with the rolling pin until very thin.

Step 8:
    * Cut the hearts with the small size plunger. Cut as many as desired to decorate the quilted area of the cake.

Step 9:
    * Using the waterbrush, moisten the back of each heart with water. Then adhere them to the quilted surface of the cake.

Step 10:
    * Mix the white chocolate with red powder colour.
    * Pour the chocolate into the chocolate molds. (In this project the phrase used to decorate the top of the cake was: "BE MINE". You could choose your favorite one.) Then, put the mold inside the refrigerator until the chocolate is ready.

Step 11:
    * Gently place the fan on top of the cake. Make sure the fan is slightly tilted to the back.
    * Cover with the metallic red tape 6 wires. Cut them, with an angle, in half and make them curly using cylinders of different thickness.
    * Use 2 roses and leaves to complement the fan.

Final Product

	Step 1: * Knead the fuchsia with the white sugar paste until desired color * Spread a small amount of corn starch on the work surface to prevent the sugar paste from sticking. * Roll the sugar paste with the rolling pin until desired thickness.
	Step 2: * Cut the hearts with the nylon fluted heart cutter. Use the cutter which is the left one up from the smallest cutter. Cut as many as desired to form the fan. Set aside until they are completely dry.
	Step 3: * Cut the hearts in half using the palette knife.
	Step 4: * Before using the embroidery marker spray first with cooking oil spray and then wipe off. Now it is ready to use. * Place the embroidery embosser on one side of the half a heart and press don slightly in order to create the desired effect.
	Step 5: * Using a medium size brush, spread the pearl dust over the heart pieces. This will give them a beautiful shine.
	Step 6: * Using a medium size brush, dust the embroidered image: Use red for the big flowers, green for the leaves, and gold for the small flowers. Repeat this step with all the heart pieces.
	Step 7: * Spread a little amount of white chocolate on the front side of each heart shape (as shown in the picture), this will act as a glue. Overlap each piece in order to form a fan.
	Step 8: * Reinforce the fan by spreading a small amount of white chocolate on the unions between the pieces.
	Step 9: * Spread a small amount of white chocolate on the back of the fan. Then, place the sucker sticks. This will allow the fan to stand firm and secure on top of the cake. * Pipe melted chocolate over the back of the sucker sticks for greater security.
	For the cake:
	Step 1: * Mark the center of the cake by making a small line on the parchment paper. This guide will help you cut the cake in half.
	Step 2: * Turn the square cake so appears as a diamond. * Spread a small amount of buttercream on one side of the square cake. Place one half of the round cake against it. The buttercream will act as glue. Then repeat this step with the other half of the round cake against the opposite side of the square.
	Step 3: * Cover the cake with buttercream. Use the spatula to spread it smoothly.
	Step 4: * Spread a small amount of cornstarch on the work surface to prevent from sticking. * Roll the sugar paste with the rolling pin until very thin.
	Step 5: * Cover the cake with the sugar paste.
	Step 6: * Make a gently pressure with the 3-in-a- row quilting marker around the cake.
	Step 7: * Knead the red with the white sugar paste until desired colour. * Spread a little amount of cornstarch on the work surface to prevent the sugar paste from sticking. * Roll the sugar paste with the rolling pin until very thin.
	Step 8: * Cut the hearts with the small size plunger. Cut as many as desired to decorate the quilted area of the cake.
	Step 9: * Using the waterbrush, moisten the back of each heart with water. Then adhere them to the quilted surface of the cake.
	Step 10: * Mix the white chocolate with red powder colour. * Pour the chocolate into the chocolate molds. (In this project the phrase used to decorate the top of the cake was: "BE MINE". You could choose your favorite one.) Then, put the mold inside the refrigerator until the chocolate is ready.
	Step 11: * Gently place the fan on top of the cake. Make sure the fan is slightly tilted to the back. * Cover with the metallic red tape 6 wires. Cut them, with an angle, in half and make them curly using cylinders of different thickness. * Use 2 roses and leaves to complement the fan.