Learning to decorate with fondant is an important skill that any cake decorator will want to learn. There are many shapes and forms that can be made using fondant, and layered fondant flowers are one of them. Here are some fondant flowers to get started.
Step
Method 1 of 3: Simple Wrinkle Flowers
Step 1. Grind the fondant until it is flat
Use a rolling pin to flatten some of the fondant so that it is about 0.5 cm thick.
- The fondant should be about as thin as a fifty or twenty-five rupiah coin.
- Since this is a common flower shape, you can use any color of fondant you want.
- To prevent the fondant from sticking to the rolling pin or the surface of the base, sprinkle some starch on both before grinding.
Step 2. Make five circles
Make five 5cm circles of flattened fondant using a fondant cutter or cookie cutter.
- For a less uniform look, fondant can also be cut freely using a butter knife.
- This size will produce fondant flowers that are approximately 5 cm in diameter. Adjust the size of the circle in such a way as to make the flower smaller or larger.
Step 3. Fold each circle in half
Sprinkle one side of the circle with cornstarch before gently folding it in half.
- Pinch the crease in the middle. The fondant should stick to each other at this point, but not the edges.
- Fold the circles one by one.
Step 4. Again, fold each circle in half
Sprinkle the surface facing up with additional starch and fold it in half again to form a quarter circle.
- Pinch the fondant together so that the center of the folds stick together. The edges of the fondant should barely touch the center of the fold.
- Fold the circles one by one.
- Allow each fondant to dry for a few minutes before continuing with the others.
Step 5. Gather the four quarter circles so that they touch at the center
All of the pointed ends of each petal should touch, and the open edges of the folds should be facing in the same direction.
You should have a naturally almost circular shape by now
Step 6. Make an equal amount of water and meringue powder
Stir the two in small amounts on a small plate until they form a glue.
- This adhesive will hold the petals together so they stick together.
- If not, you can also use a little melted white chocolate as a glue.
Step 7. Glue the last piece
Sweep the adhesive over the ends of the four flat fondant pieces and on the corners of the five remaining fondant. Press the remaining fondant perpendicularly and in the center.
Let it dry. Once done, the fondant flowers can be used as decorations
Method 2 of 3: Carnation Flowers
Step 1. Roll out the fondant until it is flat
Use a rolling pin to flatten a portion of the fondant until it is about 0.1 cm thick.
- Almost any color of fondant can be used for carnations.
- To prevent the fondant from sticking to the rolling pin or the surface of the base, sprinkle some starch on both before grinding.
- If not, you can also grease the surface of the base of the mill with white butter instead of using starch.
Step 2. Make six cut circles
Use a fondant cutter or cookie cutter to cut out a 5cm circle from the flattened fondant.
This size will produce flowers that are suitable for decorating cupcakes or other small treats. Adjust the size of the circle as needed to make the flower bigger or smaller
Step 3. Curl the edges using the veining tool
Place a circle on a thin foam that has been dusted with starch. Press the heel of the veining tool against the edge of the circle. Pull quickly to form a crease, and move it around the edge of the circle in this way.
- Do this for each piece of the circle.
- Hold the small end of the veining tool like a pencil to make pressing easier.
- Use a toothpick if you don't have a veining tool. Move the toothpick around the perimeter of each petal, creating a crease at the edges and a curve around the toothpick.
Step 4. Push a loop on the end of the bamboo skewer
Slide the circle over the sharp end of the skewer and push it up, along the skewer, until the fondant almost reaches the blunt end.
- The distance of the circle should be at least 2.5 cm from the end of the skewer. The distance should be approximately equal to the radius of the circle.
- Dust the skewers with starch to prevent them from sticking to the fondant.
Step 5. Crop the flower around the end of the skewer
Bring the edges of the fondant together so that they crease freely on the blunt end of the skewer.
This will be the center of the carnation flower
Step 6. Insert the rest of the circle
Gently push the remaining four or five circles into the skewer in the same manner, carefully crimping each circle over the previous one.
The petals should not be curled together tightly or uniformly. Curl your petals in a loose, asymmetrical style for a more natural look
Step 7. Slide the flowers out of the skewers
Gently pull the flower out of the skewer by sliding it against the blunt end.
Do this step very slowly so that the formed petals don't fall apart by accident
Step 8. Fold the center of the petals using the veining tool
Use a veining tool or toothpick to gently fold the center of the petal so that it covers the hole caused by the skewer.
Let it dry. Once dry, the carnation flower is ready to use
Method 3 of 3: Tulips
Step 1. Spray the pudding bowl with non-stick cooking spray
Spray a little cooking spray on the inside of a small pudding bowl or ramekin (small bowl for baking) to prevent the fondant from sticking later.
- You can also use white butter to coat the bowl.
- If making more than one fondant tulip, consider using a cupcake pan with multiple holes.
Step 2. Roll out the fondant until it is flat
Use a rolling pin to flatten a portion of the fondant so that it is about 1 inch (0.5 cm) thick.
- The fondant should be about the thickness of a fifty or twenty-five rupiah coin.
- Use whatever color of fondant you want.
- Sprinkle the surface of the rolling pin and the base with the starch before starting to grind to prevent the fondant from sticking to them.
Step 3. Make five ovals
Use a cookie cutter or fondant to cut five ovals 7.5 cm long and 5 cm wide.
- You can also create ovals freely if you don't have an oval mold. Use a butter knife that has been dusted with starch to do this.
- If the mold tends to stick easily, dust it with starch or apply white butter or non-stick cooking spray.
Step 4. Flatten one edge of each petal
Use a rounder or spoon to flatten one of the long edges of each petal. Thinning it is enough to make the petals slightly curl.
- If you don't have a rounder, you can do this with a spoon or with your hands.
- Do this on each petal.
Step 5. Place a drop of melted chocolate at the bottom of the pudding bowl
Melt some chocolate chips or wafers that match the color of the tulips. Apply a small dot of the chocolate in the prepared bowl.
- The diameter of the circle should be approximately 2.5 cm.
- The glue can also be made from meringue powder and water, instead of using chocolate. The choice is yours.
Step 6. Dip the first petal into the chocolate
Bend the short edges of the petals inward and dip them into the melted chocolate.
The center of the petal should be in the center of the pudding bowl, but the top should be against the sides of the bowl
Step 7. Stack the remaining petals
Bend one side of each short petal inward and dip into the melted chocolate, as you did with the first petal. Each petal should slightly overlap the previous petal.
All the thin sides of the petals should be facing the same direction
Step 8. Remove the fondant tulips when you are done
Let the tulips dry in the pudding bowl for a few minutes. Once it feels firm and ready, the fondant can be safely removed.
