It's no secret I like to decorating with sweet blossoms and flowers and especially these easy to make embossed blossoms.
I love to make them in this teal blue color, they add such a lovely pop of color, and the best thing is you can make them weeks ahead of time and have them ready to put in place making decorating a cinch.
The step by step photo instructions are below plus I've even made a super fast YouTube tutorial up so you can watch me.
DIY Fondant Flowers
Equipment and Ingredients
Small plastic rolling pin
5 petal blossom cutter
Flower veiner or embosser (see link below mine was Sunflower Sugar Art Blossom set)
Clean bush and water or edible glue
flower formers (I use a small artists palette)
Dust a workbench with a little cornflour (cornstarch) and knead the fondant until pliable.
Redust the workbench if necessary and roll out the teal fondant until around 1mm (16") or so in thickness. You may like to lift the fondant and turn a little to ensure it is not sticking.
Using the blossom cutter, press into the thinly rolled fondant to cut out the blossom shapes.
Place the cut out shapes onto the top of one side of the flower embosser/veiner. Place the other side of the embosser on the top and gently press down around the edges. Note if you press too hard you will press through the fondant.
Carefully remove the embossed blossom from the press.
Dust the flower formers (paint palette) with a tiny amount of cornflour (cornstarch) and place the shaped fondant blossoms into them to set/dry.
Roll 3 small balls from the white fondant for each flower and adhere 3 small balls of fondant in the center of each flower with a very small amount of water.
Once dry the flowers can be used immediately or stored for a number of weeks until required. I store mine in airtight containers. Some people like to pop little packets of food safe silica gel in the containers.
Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.
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Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.