HONEYSUCKLE

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Flowers are made of gumpaste

You will need:
covered wire, white 26, 28, 30 guage
covered wire, green 28 guage
very fine white stamens
floral tape split in half lengthwise
gel-paste food colors egg yellow, green and poppy red
leaf veiner of choice
leaf cutters for shapes shown
dusting powders apple green, buttercup, red terracotta
confectioner's glaze

1. Colour paste with rose, gooseberry green, lemon yellow and orange.
2. For the inner berries, tape a wire and make a small hook. Add a fat cone and leave to dry. Dust the berries, daffodil for the yellow one and orange and old rose for the pink ones, steam and dip in glaze.

3. Cut a small ball of pink paste into 4 even pieces. Shape these into dumpy cones. Tape and hook a 28g wire and glue on the cones. Indent a line down each cone. These form the open berries. For the closed berries shape a ball as shown, mark into 4 and add a line down each segment.
4. With small scissors cut a fat cone into 4, shape an upwards ridge, in each segment. Pull the wired berry through and leave to dry. Dust the pink segments with carnation and cranberry. Dab glue beneath the berry and add brown pollen to represent the dead stamens and calyx.

5 Make leaves with the poinsettia leaf cutters, gooseberry paste and the hydrangea veiner on 28g wires. Reinforce the central vein with a dresden tool, gently shape the edges with a ball tool. When dry dust the top lightly with chartreuse and around the edges and back with poppy red. Steam the leaves, do not glaze.

This is from a newsletter I get from England monthly

May have been created by a decorator in England named Julie

1. Colour paste with rose, gooseberry green, lemon yellow and orange.	2. For the inner berries, tape a wire and make a small hook. Add a fat cone and leave to dry. Dust the berries, daffodil for the yellow one and orange and old rose for the pink ones, steam and dip in glaze.
3. Cut a small ball of pink paste into 4 even pieces. Shape these into dumpy cones. Tape and hook a 28g wire and glue on the cones. Indent a line down each cone. These form the open berries. For the closed berries shape a ball as shown, mark into 4 and add a line down each segment.	4. With small scissors cut a fat cone into 4, shape an upwards ridge, in each segment. Pull the wired berry through and leave to dry. Dust the pink segments with carnation and cranberry. Dab glue beneath the berry and add brown pollen to represent the dead stamens and calyx.
5 Make leaves with the poinsettia leaf cutters, gooseberry paste and the hydrangea veiner on 28g wires. Reinforce the central vein with a dresden tool, gently shape the edges with a ball tool. When dry dust the top lightly with chartreuse and around the edges and back with poppy red. Steam the leaves, do not glaze.