Flowers are a popular cake decoration, and several different methods exist to create them. When using icing to form flowers, choose an icing with a stiff consistency, such as royal icing, to avoid drooping or melting flowers. Fondant may be easier for novices to work with because it resembles clay. After making a mistake, you can smash it back into a ball and form it again. You can find ready-made fondant where cake-decorating supplies are sold. It can be tinted with paste food colouring to create flowers of any shade.
- Skill level:
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Things you need
- Petal decorating tip
- Decorating bag
- Royal icing or fondant
- Round candy
- Rolling pin
Attach a petal decorating tip to a decorating bag. If you are using a disposable parchment bag, just drop the tip into the empty bag so that the pointed end of the tip protrudes from the bottom of the bag. Petal tips usually have a long opening with a wide end and a narrow end to create the shape of a flower petal.
Fill the decorating bag with icing and twist the top of the bag closed to prevent the icing from spilling out the top of the bag.
Hold the bag so that the tip is at a 45-degree angle to the cake and the wide end of the tip is just touching the point where you want the centre of the flower.
Squeeze the bag to release the frosting and gently move the tip away from the centre of the flower and to one side. Return the tip to the starting point to form the first petal. This movement will take some practice. Start by moving the tip only 1/8 inch away from the centre and just enough to the side to form the desired width of the flower petal.
Repeat this process four more times to form a total of five petals around the centre point of the flower.
Place a round candy in the centre of the flower, or pipe a dot of a different shade of frosting using a round decorating tip.
Dust your work area with a thin layer of cornstarch or confectioners' sugar to prevent the fondant from sticking to the surface.
Roll out fondant with a rolling pin until it is 1/8 inch thick.
Cut a strip of fondant measuring 1 inch by 5 inches with a knife.
Roll the fondant up at a slight angle starting at one narrow end of the strip. Pinch together one edge of the roll as you work to create the base of the flower, and arrange the other edge with your fingers to form the bloom.
Trim the fondant at the top of your flower with scissors to shape the petals and create a realistic-looking rose.
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