I used the cutter with 5 petals with a point (a succulent cutter), but any 5 petal cutter would work just fine. Ruffle the borders in a thick foam pad and give it a concave shape on the thin foam pad. Shape it in the small cup putting one petal over the previous.
Country flowers vary a lot. In this case I chose to use a daisy base topped with a star flower.
Since I am going to use less orchids then the other flowers, and orchids are really tough to do, I decided to wait until I have more of the other pieces done. So my next steps are going to be the leaves and the cake topper, then painting and assembling the flowers with the centers and, finally making the orchids.
I chose to make a different kind of center for my wild rose, instead of using the regular steamens I am using a cut center that makes my flowers stand out giving them more depth.
In order to obtain this effect on your center you can use an impression mat or just puncture your gum paste sphere with your veining tool.
First day: center day!
Make centers in advance is a crucial step, especially if your project involves (as mine) a lot of flowers. These are just some of the many centers that I have prepared and set aside to dry. Always making more than I intend to use in case of emergency.
If you love to dacorate your cakes with flowers, whenever you have time off, make centers!
Yet again I am surrounded by sugar flowers. Today a selection of wild rose (garden rose), daisy and a perennial tulip (a kind of hybrid tulip that has some frills).
I confess being in love with sugar flower making, but soon I’ll come up with new projects and, of course, new cakes!
My garden of sugar with a Gerbera, a Lily (still missing some color) and a briar rose.
Stripes are super popular these days. They give the cake some beautiful shape and flow.
This goody was an Orange Cake with apricot buttercream.
- 6 x 6 inches cake
- Fondant Stripes
- Dairy Free Cake
He will also always be known as the Bacon Cake for me. 😉