Use fondant to create realistic flowers.
Fondant is a thick, doughlike icing used to cover cakes and design intricate and edible cake decorations. Fondant's natural white color makes a workable base for any color scheme, and its claylike pliability allows a cake decorator to create three-dimensional objects. Often used for wedding cakes, fondant flowers are a common creation. When working with fondant, remember to only expose to air as much fondant as you can work with in an hour. Otherwise the fondant will begin to dry and lose its pliability. Add this to my Recipe Box.
Instructions
1. Create 6 to 10 small fondant balls. Each ball should be approximately ½ inch in diameter. The more fondant balls you create, the more petals your flower can have.
2. Roll one ball on the palm of your hand to create an inch-long cylinder.
3. Place the cylinder on the plastic bag and fold the end over the cylinder to completely cover it.
4. Press down on the fondant cylinder and flatten it into a uniform ribbon.
5. Gently peel the ribbon from the bag.
6. Hold one end of the fondant ribbon in your right hand. With your left hand, begin rolling the ribbon in a straight line toward your right hand. Roll the ribbon tightly, but do not squeeze. Roll the last ¼ to ½ inch of the ribbon at an angle and tuck the edge against one end of the roll to form the base of the flower. Set aside.
7. Place another fondant ball in the center of the plastic bag and fold the end over the ball to completely cover it.
8. Flatten the ball into a circle. The circle does not have to be perfect, since rose petals are not perfect circles.
9. Gently peel the newly made fondant petal from the plastic.
10. Place one edge of the fondant petal against the base of the ribbon roll you created in Step 6. Press the edge to the bottom of the roll to secure it to the base.
11. Press the fondant petal to the ribbon roll allowing it to follow the curve of the roll. Only press the petal halfway up the roll, allowing the petal to naturally curve away.
12. Run the tip of your finger along the upper edge of the petal to smooth and bend gently outward to create a curved flare at the tips.
13. Repeat Steps 7 through 12 for the remaining fondant balls, overlapping the new petals slightly as you build your flower outward in a clockwise direction. Stop adding petals when you are satisfied with the look and size of your flower.
Tags: fondant balls, fondant petal, your flower, your right hand, completely cover