Freesias feature small, trumpet-shaped flowers in rows on long, drooping stalks. These sweet-smelling flowers range in colour from white, orange and yellow, to red and pink or lavender and fuchsia. If you're looking for an elegant, delicate flower for decorating a cake, the freesia fits the bill. Fondant offers the perfect medium for creating icing flowers. It's dense and workable, like clay, but dries hard on its own, eliminating the need for baking to help the flowers keep their shape.
Place your fondant on a piece of waxed paper. Knead it by hand to make it warm and malleable. Pat it into a disc about 1 inch thick.
Roll the disc to about 1/8 inch thick; this will take some time. You may want to cut your fondant disc in half and roll one half at a time or reserve the other half for another project. Since freesias are small, a small lump of fondant will make a lot of flowers.
Cut out flat, daisy-shaped flowers with a 1-inch flower cutter. Lay the flowers aside on a sheet of waxed paper until you're done cutting.
Cut a two-petal wedge from each daisy. Curl each flower into a small cone shape, gently pinching and smoothing the cut sides together.
Place each cone-shaped freesia upside-down on the waxed paper to dry for 24 hours. Placing the flowers upside-down prevents them from flattening on one side and helps splay out the petals.
Grip a length of food-safe floral wire about 6 inches from the top. Bend it down 180 degrees, pinching the fold.
Grip the wire about ½-inch from the fold and bend it up 90 degrees. Bend it up another 90 degrees, about ½-inch from the first fold. Bend the wire down 180 degrees to create a section of wire that sticks straight up. Create two to three more sections that stick up this way.
Work one fondant freesia down onto each vertical section of your wire. Bend the wire into an arch, mimicking a real freesia stem.