Hand-moulded Poppies
1/// Colour the majority of the sugarpaste (fondant) red, but colour some of it black for the poppy centres.
Lightly dust a work surface with some icing (confectioners’) sugar. Roll out the red sugarpaste to a thickness of 2 mm (1/16 in). Cut out two shapes with a 5-petal flower cutter per flower.
2/// Place the shapes on a foam pad and use a ball tool to gently thin the edges in order to shape and form all the petals of each flower.
3/// Set one flower in a small bowl to curve it, place the second flower diagonally across so that the petals of the second flower are in between the petals of the first flower and attach with edible glue. Curl up the edges of the petals.
Roll a small ball out of the black sugarpaste, flatten slightly and secure it in the centre of the flower with edible glue. Use a cocktail stick or toothpick to indent over the surface of the black centre. Leave the poppy to dry before using.