Classic Sugar Flowers: Peony, Anemone, Tulip »
Category: Cake Decorating
Type of item: Food
Style: Traditional, Romantic
Gumpaste, Marshmallow fondant mixed with modeling chocolate. Circular cookie cutters for the anemone. Patterned edger for the borders.
What was your inspiration?
Nicholas Lodge is phenomenal! I also loved pulling techniques from Joshua John Russell, Marina Sousa, and Collette Peters to make the borders. You guys are simply awesome!
What are you most proud of?
I did not have an anemone cutter set, so I had to make due with simple, circular cutters and maple leaf cutters. I think the anemones came out looking quite good for improvisations.
What advice would you give someone starting this project?
Give yourself enough time to just enjoy the process. And keep trying new projects to expand your skills. You might surprise yourself with what you can do.