Food_Heaven_-_October_2019

STEP-BY-STEP

CAMELLIA

A refreshing change from roses, these camellias by

Jacqueline Butler give you the look of a f lower w ith many

petals, but without the fuss of creating perfect spirals.

MAKES 12

TO DECORATE

• cosmos pink petal dust


• kiwi green petal dust


• pale pink paste (Wilton Pink)


• green paste (Wilton Moss Green
  and Americolor Lemon Yellow)
  EQUIPMENT


• Celbud2 (20mm) for each bud
  and flower


• rose petal cutters in five sizes:
  1x1.5cm (½x^5 ⁄ 8 in), 2x2.3cm (¾x^7 ⁄ 8 in),
  2.3x2.5cm (^7 ⁄ 8 x1in), 3x3.5cm (1^1 ⁄ 8 x1^3 ⁄ 8 in)
  and 3.5x4.3cm (1^3 ⁄ 8 x1^5 ⁄ 8 in) (I used Cakes
  by Design)


• petal veiner (SK Great Impressions)


• small scissors


• green wire: 20g, 22g

TECHNIQUES

CREATING SUGAR FLOWERS,

MODELLING

+++

3

2

1

SKILL

LEVEL

3

2

1

SKILL

LEVEL

MAKE THE FLOWER

1 Glue a Celbud2 to a 20g wire and let it dry.

2 Roll pale pink paste thinly, cut three

2x2.3cm (¾x^7 ⁄ 8 in) petals, thin the edges with

a ball tool on a foam pad and press them in

the petal veiner.

3 Apply sugar glue to the entire surface of all

of the petals.

4 At tach the petals to the Celbud in a

tight spiral, making sure to hide the tip

of the styrofoam.

5 Smooth the petals down completely to

form a tight bud.

6 Cut three 2.3x2.5cm (^7 ⁄ 8 x1in) petals. Thin

the edges with a ball tool on a foam pad,

then press them in the veiner. Then cup the

insides of the petals with a ball tool on the

foam pad. Gently pinch the centre

tip on the outer edge of each petal.

7 Apply sugar glue to the bottom half of the

inside of the petals, then at tach them so the

petals are centred between the petals of the

previous layer, and so they are slightly open

from the centre.

8 Prepare three more of the same size petals

in the same way (as described in step 6), and

at tach them in bet ween the petals of the

previous layer and a bit more open.

TOP

TIP

Look at photos of real camellias

for inspiration on petal placement

and flower fullness. Some

camellias are very symmetrical while others

are more loosely shaped.

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86 baking heaven OCTOBER WWW.FOODHEAVENMAG.COM