You will need:
Mexican paste, 26g wire or cocktail sticks, Clematis (Patchwork
Cutters), bone tool (JEM), frilling stick (JEM), sponge pad, rolling
pin and board (Cel Cakes), Lemon meringue, frosted leaf (Edable
Art) isopropyl alcohol (Sugar Flair), Melon paste colour (Sugar
Flair), small pot of vegetable fat.
Fig1. Mould a small ball of paste into a cone and attach onto
a cocktail stick (if the stick is to be pushed into the cake)
or a 26g wire (if to be arranged into a spray).
Figure 1. |
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image |
Fig2. On a lightly greased non-stick board roll out yellow
Mexican paste. Grease the clematis cutter and cut out one flower.
Figure 2. |
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image |
Fig3.Use a frilling stick to widen each petal.
Figure 3. |
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image |
Fig4. Place onto a sponge pad and soften the edge using a bone
tool.
Figure 4. |
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image |
Fig5. Moisten each petal and the cone. Wrap two opposite petals
around the cone. Take care to wrap tightly to cover the cone
completely.
Figure 5. |
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image |
Fig6. Wrap the final two petals, keep the base of the flower
neat and rounded.
Figure 6. |
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image |
Fig7. Repeat stages 2 and 3. Turn the flower over before softening
the edges (stage 4). Turn the flower right side up and moisten
the centre and half way up each petal. Slide up the stick behind
the flower. Attach one petal.
Figure 7. |
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image |
Fig8. Attach the second petal, tucking one side inside the
first. Repeat with the following petals. Curl back the edges.
Figure 8. |
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image |
Fig9. Dust a darker shade into the centre. Mix isopropyl alcohol
and green dust colour together. Paint on a calyx.
Figure 9. |
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image |
Then cut the cocktail stick cleanly to 1” length. This
can be pushed into the cake as cocktail sticks are food graded.
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