Making Beautiful Peony Flowers
Enhance all kinds of cakes for all kinds of occasions with Peony flowers.
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Cover the cake drum with white sugarpaste and set aside to dry. Fill and stack the cakes and secure each to their corresponding cake card. Cover the cakes with white sugarpaste and transfer the larger cake to the cake drum, securing with a little royal icing. Dowel the larger cake and stack the cakes, using royal icing again to secure.
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Equipment Required
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- FMM Peony cutters
- FMM Geometric Edging Cutters
- FMM Bone Tool
- FMM Ball Tool
- FMM Firm Foam Pad
- FMM Veining mats 5-8
- 8” round sponge cake (6” deep)
- 6” round sponge cake (6” deep)
- Round cake cards 6”, 8”
- 11” round cake drum
- Cake dowels
- White Sugarpaste
- White flower paste
- Mint green flower paste
- Small non-stick rolling pin
- Stamens
- Pink Edible Glitter
- Pink blossom tint and dusting brush
- 26 gauge florist’s wire
- White florist’s tape
- Grooved flower board
- Ivory ribbon
- Edible glue
- Small paintbrush
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Preparation
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- Roll out white flower paste over a grooved board, cut three small petals ensuring the groove from the board is in the centre of the petal. Dip the end of the florists wire into edible glue and insert into the ridge, pinching the paste carefully onto the wire at the base.
- Place each petal onto the foam pad and add the veining detail by pressing the petal veining mat onto the petal
- With the petal still on the foam pad, soften and thin the edges using the ball tool. To cup the petals, use the bone tool, pull from the outside of the petal towards the centre. Place the petals into a flower former or apple dry to dry in a curved position. Make a further five medium sized petals, and seven large, using the same method as above. When completely dry, add colour with a pink blossom tint – start from the base of each petal and brush the dust towards the centre
- To make the centre, take three bunch of stamens and tape each using white florists tape. For the pistils, take a pea sized amount of white flowerpaste and roll into a tear drop shape. Make a small hook at the end of a piece of wire, dip in edible glue and insert into the fatter end of the tear drop. Curl the tip of the pistil slightly. Make three of these and set aside to dry. When dry, tape together and position the stamens around the pistils, taping each bundle into place. Brush the stamen heads with edible glue and sprinkle with the pink edible glitter
- To assemble the flower, carefully bend the petals back on the wire so they stand out from the centre. Tape the three small petals around the stamens – tape each petal individually before adding the next. Add the next layer of five petals and then the final layer of seven. Make three flowers in total
- Roll out mint green flowerpaste thinly and cut out several lengths of the curved edging. Brush the back lightly with edible glue and add to the cake
- TIP : Use a length of ribbon secured around the cake to act as a guide when adding the curves
- Add ivory ribbon to the base of each tier and around the cake drum. Arrange the peonies on the top of the cake and insert the wired stems into posy picks. Add mint green blossoms to the top of the cake if you wish
- NB : The Peony petal cutter set includes full instructions to also make a closed, unwired flower
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Open Peony Video Tutorial
This video tutorial will show How to Make an Open Peony using Flowerpaste and Stamens.
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