Ingredients:
Icing Colors:
* Rose,
Kelly Green for calyxes (mix with a little royal blue and black)
* Royal Blue,
Black
* Gum
Paste Mix #707-124
* Gum
Paste Adhesive
* Non-toxic chalk
instructions - click pictures to enlarge
Step 1 Tint gum paste rose and roll out 1/16 in. thick. For each flower, cut 5 petals using large leaf Cut-Out. |
Step 2 Soften edges of wide end of petals on thin foam using medium ball tool. |
Step 3 Curl 1 edge of each petal by rolling around a toothpick. Brush pointed ends with gum paste adhesive and lay in a fan position. |
Step 4 Roll together to shape flower. Cut hidden pillars into 1 1/2 in. lengths. Shape 3 in. squares of aluminum foil in largest lily nail; remove foil and make an opening in bottom of foil cup. Position flower in foil cup and set in pillar length to dry. |
|
Step 5 To make 20 calyxes, shape 1/2 in. balls of gum paste into teardrop shapes. Indent wide end with dogbone tool and add hooked wire into narrow end. Attach to base of each flower with adhesive, smoothing up against flower. Let dry with flower turned upside down resting on petals. When dry, dust flowers with non-toxic chalk which has been grated in tea strainer. Using tip 7, pipe a mound of icing for base. |
Gum Paste
Adhesive
This easy-to-make “glue” will hold
your gum paste flowers and other decorations together.
Ingredients:
1 tablespoon Meringue
Powder
1 tablespoon water
instructions
Mix Meringue Powder and water together
in a very small container (1 or 2 oz. size recommended). Add more water
if mixture is too thick. The consistency should be that of heavy cream.
Mixture should be thin and transparent when brushed on petals and leaves.
It should not be too thick so that it leaves a buildup. Brush on decorations.
Cover and refrigerate any remaining adhesive. Mixture may be kept for 4-5
days if needed.
VARIATION: Break off small pieces
of Ready-To-Use Gum Paste and add to 1 tablespoon
water. Let rest for 30 minutes or until gum paste is softened and dissolved.
Ingredients:
FOOD
COLORINGS
Rose Icing Color
Kelly Green Icing Color
Royal Blue Icing Color
Black Icing Color
348
oz Ready-To-Use White Rolled Fondant
Meringue
Powder
Gum Paste Adhesive
Gum Paste
Mix
Buttercream
icing
Non-toxic
pastel chalk
cornstarch
Makes: Serves 332.*
Techniques Used:
Plumeria Flowers
instructions
Make 20 plumeria flowers and 24
leaves using 1 recipe of gum paste. Make extras to allow for breakage.
For flowers, tint gum paste rose and roll out 1/16 in. thick. For leaves,
tint gum paste green with a little blue and black added; roll out 1/16
in. thick. Cut leaves using tulip leaf cutter from flower making set. Place
on thin foam and score vein lines with veining tool. Attach wire to back
with adhesive; let dry on large flower formers dusted with cornstarch.
Bake and cool 1-layer 6 in. (3 in. high), 8 in. and 16 in. cakes and 2-layer 12 in. cake (bake two 2 1/2 in. layers for a 5 in. high cake). For bottom tier, bake and cool eight 1-layer 10 in. cakes; stack in twos on foil-wrapped plywood board to form a 20 in. wide x 4 in. high cake. Prepare cakes for stacked construction and rolled fondant. Cover cakes in rolled fondant; smooth with Fondant Smoother. Using buttercream, attach ribbon and pearl beading to base of each cake. Pipe tip 2 scrolls and dots. Place a small ball of fondant in flower spikes; insert flowers and leaves. Insert spikes in cake.
Position ornament. Always place a separator plate or cake board cut to fit on the cake before you position any figurine or ornament. This protects both the cake and your keepsake. For extra stability, secure your figurine to the plate with double-stick craft tape.
Remove ribbon and pearls before cutting and serving cake.
*The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.