These fabric-effect fondant flowers are inspired by the Japanese Kanzashi flowers. They are so easy and quick to make, and make a beautiful decorative addition to any cake, cupcake, or cookie! Add a decorative brooch and give a glitzy finish to your cake!
Sponsored by Satin Ice
Fabric Effect Flowers
- White Satin Ice gum paste
- Small rolling pin
- Vegetable shortening
- edible glue
- small paintbrush
- Sharp paring knife or X-Acto
- Pair of clean, sharp scissors
- Apple tray
- Large circle cutter
- Decorative brooches
Condition a ping-pong ball sized piece of white gum paste with a little shortening and roll out very thinly.
Rebekah notes: You should just be able to see the surface through the paste.
Using a sharp knife, cut the paste into 2.5-inch squares as shown.
Take one square, and fold it over on itself to create a triangle.
Fold the right side of the triangle down to the bottom point and press to adhere.
Fold the left side of the triangle down to the bottom point and press to create a firm bond.
Rebekah notes: The pieces should overlap slightly at the bottom.
Fold the two corner edges underneath the petal and press together to secure as shown.
Cut away the excess as shown to create a neat edge.
Rebekah notes: This will make the petals much less bulky.
Set the pedal down, it should lay flat. Push out the side slightly to give the petal a more rounded appearance. Repeat the above steps to create 8 petals.
Roll out some more gum paste to 1/4 inch thickness and cut out a large circle.
Place the circle into the bottom of an apple tray.
Using a little edible glue, adhere the petals to the gum paste circle as shown, press the petal into the circle so that it adheres firmly.
Continue adding petals until the circle is complete, finally add a decorative brooch, adhering with a little edible glue and pressing firmly into the petals to secure.
Allow to dry for 24 hours.
Condition some more gum paste and then create three ruffle pleats using a Katy Sue Designs ruffle mold as shown.
Using a sharp knife, trim away the thick edge of the ruffle to remove excess fondant. Set pieces aside.
Cut another large circle from white gum paste and place inside of an apple tray.
Using a little edible glue, secure the ruffle pieces around the perimeter of the circle, working inwards to create two or three rows of ruffles.
Add a decorative brooch in the center of the flower using a dab of edible glue to secure.
Allow to dry for 24 hours. Attach to the cake with melted white chocolate and freeze spray to set.