1 Flatten out a ball of white flower paste.
Using the small rolling pin, roll a ridge into the
centre of the petal. Cut a 26-gauge wire in
half and feed it into the ridge to about
halfway into the petal.
2 Lay the petal on the parrot tulip veiner and
press down gently with the top half of the
veiner to shape the petal.
3 Remove the petal from the veiner. Peel
away any excess paste around the edge of
the veined area.
4 Remove the remaining excess paste
with the cutting wheel to form the shape
of the petal.
5 Roll a ceramic veining tool around the top
edge of the petal to frill it.
6 Lay the petal in a scrunched sheet of
kitchen foil to dry and shape it. Follow steps
1-5 to make another five petals.
7 Dust Sunflower food dust around the
edges of each petal.
8 Take the yellow colour down into the
centre, on both sides of each petal.
9 Paint the markings of the petals in
Burgundy Pro-Gel, from the base of the
petal upwards, in a flame formation. Do this
on both sides of each petal. At this point,
make the pistils and the stamen (see
instructions, right).
10 Place the three petals close
together around the base of
the stamens and tape down
the stem.
11 Add the next
three petals.
Using half-width
tape, attach
the petals –
alternating with
the first three –
to complete
your flower.678910This project is taken
from The Kew Book of
Sugar Flowers
by Cassie Brown,
published by Search
Press (£17.99).
Available from www.
searchpress.comFOR THE PISTILS AND STAMEN
1 Roll out a new, pea-sized ball of flower
paste into a sausage roughly 3cm (1¼in) long.
Cut a 30-gauge wire in half, and use pliers to
bend a hook in the top. Inser t the hook in the
top. Insert the hook end into the sausage of
flower paste.
2 With the tips of a pair of tweezers, squeeze
three evenly-spaced ridges into the very top
of the sausage of paste.
3 With the small cutting wheel, cut a tiny
groove into each of the three ridges made in
step 2. Set this piece – the pistil – aside while
you make the stamens.
4 Cut three lengths of 30-gauge wire in half
and bend a hook into the tip of each half-
length. Roll out six more balls of flower paste
into sausages that are about 3-3.5cm (1¼-
1½in) long. Squeeze and shape each piece of
paste on its wire to give it a slightly more
bulbous tip.
5 Dust the pistil with Apple Green food dust.
Make the colour darker towards the top of
the pistil and gradually fade it down towards
the wire.
6 Dust each stamen tip (anther) with
Blackcurrant food dust.
7 Tape the stamens to the pistil, two by two,
then tape all the way down the wire.CAKE DEC SCHOOLWWW.FOODHEAVENMAG.COM JUNE baking heaven 89