While flowers make a simple, elegant cake decoration, real blooms wilt, droop and even brown at the edges, totally curbing your appetite. To get the look of flowers without the fussy maintenance or the cost of real flowers -- some of which can be hard to find consistently through the year -- use fondant for a DIY bouquet. Working with fondant is no more challenging than rolling out cookie dough, so add this skill to your cooking portfolio.
Roll a small piece of white fondant, about the size of a lime or small apple, into a ball. Dab food colouring over the white ball, using a toothpick. Stop when you have several dots of colour. To work the colour through the fondant, knead it with both hands. The colour begins to spread and eventually adheres to the fondant evenly. For a richer hue, apply more dye in the same manner.
Dye your white fondant all shades you need for the bouquet before continuing. To keep one colour pliable when you've dyed it, wrap the fondant in cling film.
Sprinkle a small amount of confectioners' sugar on your work surface. Roll the fondant into a thin, 1/8-inch layer using a rolling pin. If the fondant begins to stick, add a little more confectioners' sugar.
Stamp out blooms with flower-shaped cookie cutters. Ball up the scraps, then wrap them in cling film to store or reroll and cut another sheet.
Roll a tiny dot of white fondant to form the "eye" of flowers. Dip a paintbrush in water, then touch it to your cut-out flower. Press the "eye" to the wet spot and hold it until it sticks. Leave the flowers flat or curl them in the palm of your hand to create a curved bloom.
Cut out all flowers in this way, using all your shades of fondant. Let cut flowers dry on a baking tray sprinkled with a light coat of cornstarch.
Cut green florist wire to serve as the stem for your bouquet, leaving one stem per bloom. Make the stems 5 to 8 inches long. Push the finished flower onto the stem. Tie your bouquet together with a ribbon, then attach your fondant creation to your cake or store until use.