Simple Flowers
CALLA LILY
1/// Colour the sugarpaste (fondant) appropriately and roll to a thickness of 2 mm (1/16 in). Cut out a white heart and a green circle, place on a foam pad and use a ball tool to thin the edges.
2/// Place the heart around a nozzle and fold the two arches over each other. Brush with edible glue to secure them.
3/// Cut the green circle in half and wrap one piece around the base of the lily, using edible glue to secure it. Using your fingertips, gently curl the edge of the petal. Let it dry.
4/// Roll a small amount of yellow sugarpaste into a thin log, brush the inside of the lily with edible glue and insert the yellow log into the centre, gently pressing to secure.
CUPPED FLOWER
1/// Lightly dust the work surface with some icing (confectioners’) sugar, knead and soften the coloured sugarpaste (fondant) and roll it out to a thickness of 2 mm (1/16 in). To make the petals, cut out six round shapes.
2/// Place the round shapes on a foam pad and use a ball tool to stroke around the edges in order to soften and frill them.
3/// Make a mould by pushing a piece of non-stick baking paper into a round cookie cutter. Place the petals in so that they overlap, use edible glue to secure them and let them dry.
4/// To make the flower centre, add small white sugarpaste balls and secure them with edible glue.
RUFFLE FLOWER
1/// Knead and soften the sugarpaste (fondant), then roll it out to a thickness of 2 mm (1/16 in). Cut out five circles with a diameter of 5 cm (2 in).
2/// Dust the circles with icing (confectioners’) sugar then fold each one in half, then in half again, pinching only in the centre so that the edges do not touch. Leave to dry.
3/// Assemble the first four folded circles together so that the pointed corners are all in the centre, touching inwards. Secure them with edible glue.
4/// To finish the flower, brush the tops of the four circles with edible glue and position the last folded circle in the middle.
ROSEBUD
1/// Lightly dust the work surface with some icing (confectioners’) sugar, knead and soften the sugarpaste (fondant). Reserve a small ball off to the side. Roll the rest to a thickness of 2 mm (1/16 in). Cut out a flower with a 5-petal flower cutter.
2/// Place the flower on a foam pad and thin the edges with a ball tool. Make a cone shape from the reserved sugarpaste ball and place in the centre with some edible glue.
3/// Brush some edible glue onto the first petal and pull it up to cover the cone, wrapping it around. Do the same with a petal on the opposite side to make the central bud.
4/// Continue to wrap the remaining three petals over the central bud, using edible glue to secure the rosebud shape and then leave it to dry.