Make edible sugar flowers to adorn a variety of treats, from cakes to biscuits and even craft projects. They keep well once made and allowed to harden, and are extremely portable. Sugar flowers add beauty to desserts and will have people requesting a slice of cake "with a flower on it." They make excellent cupcake decorations and you can colour them to coordinate with any party theme.
Shape cutter method
Mix the icing dye with the gum paste until you achieve the desired colour.
Roll the gum paste out onto the non-stick board with the rolling pin, about 2 mm (1/12 inch) thick.
Cut flower shapes out of the gum paste with the shape cutters.
Roll a small ball of paste and place it in the middle of the flower. Use the end of a toothpick to create veins and detail on the flower petals if desired.
Roll your own
Colour the gum paste using the icing dye until it has reached the desired colour.
Roll the gum paste out onto the cutting board, making it as thin as possible.
Cut petal shapes -- they should resemble the bowl end of a spoon -- out of the gum paste using a toothpick or a sharp knife.
Roll the petals into a cone around a toothpick, adhering the bottoms to one another with a bit of water and a small brush.
Layer the petals until they form a flower shape, curling the edges outward around a toothpick to make them look more realistic. Add any veins or other details with a knife or the end of a toothpick.
Allow the flowers to dry overnight before use.
Apply contrasting food colour to the petal edges with a small brush for added effect once the flowers are dry.