Quick & easy blossoms

Quick & easy blossoms

By
From
Boutique Baking
Photographer
Georgia Glynn Smith

Ingredients

Quantity Ingredient
white sugar paste coloured with paste food colour, as required
white vegetable fat
petal dust, (optional)
small amount Royal icing, mixed to a soft-peak consistency

Equipment

Quantity Ingredient
small non-stick plastic board with non-slip mat
small non-stick plastic rolling pin
blossom cutter
blossom veiner
plastic artist’s palette with 10 wells, or use perforated foam pad
fine artist’s brush, (optional)
paper piping bag, (optional)

Method

  1. Knead the sugar paste with a small amount of paste food colour, if using, and then white vegetable fat until smooth and pliable. Roll out the paste to a thickness of approximately 2mm.
  2. Place the blossom cutter on the paste and press firmly. Lift off the cutter and release the blossom. Cut a few at a time. Lightly grease the blossom veiner with white vegetable fat. One by one, place each blossom shape in the veiner and press. Carefully bend the veiner outwards to release the shaped blossom and place in a well of a palette or on a foam pad. Leave to set for at least a few hours or preferably overnight.
  3. Once dry, you can add shades of colour to your blossoms by brushing with a tiny amount of petal dust using a fine artist’s brush. If required, pipe a small dot of icing in the centre of the blossom and leave to dry.
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