Gerbera sugar daisies are confectionery flowers that are used to decorate cakes, cupcakes, cookies and other pastries. Many home bakers might think that these flowers are too complex to make at home but they’re actually quite easy. As long as you have basic cooking equipment, you’ll easily be able to make these sugar flowers.
- Skill level:
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Things you need
- Muffin tin tray
- Heavy-duty aluminium foil
- Rolling pin
- Daisy cutter
- Thin styrofoam
- Fondant ball tool
- Wood point tool
- Chocolate icing in bag
Take a muffin tin tray and cover it with heavy-duty aluminium foil. Push down the foil into all of the crevices in the muffin tin. This is where you’ll place the daisies to dry in a later step.
Dust the aluminium foil with cornstarch so the sugar daisies don’t stick while they’re drying.
Use a rolling pin to flatten the fondant to be about 1/8-inch thick.
Dip your daisy cutter in cornstarch and push it down onto the fondant to make daisy shapes.
Lay a thin piece of styrofoam on your work surface and place a daisy on it.
Roll over the petals using a fondant ball tool. This will flatten the petals and give them a real daisy appearance.
Make one line from the centre of the flower to the end of each petal using a wood point tool. Be sure not to push too hard or you’ll tear the flower. This adds a realistic look and texture to the flower.
Add a drop of water to the centre of the daisy and place another daisy on top of it. Make sure the petals from the top daisy and the bottom daisy are alternating. Your flower should look even more realistic now.
Place your flowers in the muffin tin and let them dry for two days.
Squirt chocolate icing in the shape of a circle in the middle of each flower.
Tips and warnings
- Cover the fondant when you’re not using it to keep it from drying out.
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