Recipe courtesy of Maggie Austin from Sugar Berries, Leaves & Blossoms
Ingredients & Supplies
- Pre-colored gumpaste
- Desired cutter
- Veining stick
- 26 gauge wire
- Egg white
- Petal dust
- Green floral tape
- Wire cutters
TO BEGIN THE BLOSSOM:
Form colored gum paste in to a cone with an elongated tip and fit into small/medium size hole in CelPad.
Roll over the top of the cone with a medium CelPin.
Turn out on to flat surface and cut the blossom with desired blossom cutter keeping the cone point facing up.
Store cut blossoms in an airtight bag until ready for use.
CREATING THE BLOSSOM:
Thin and vein each petal of the blossom with veining stick.
Hook 26 gauge wire and moisten with egg white
Insert through the top of the blossom so the hook just clears the top of the petals.
Pinch gently to define the center
Let dry for 24 hours.
TO FINISH THE BOUQUET:
Brush blossom with petal dust.
Steam the blossom to set color.
Stretch a length of green floral tape to activate glue and gather several blossoms together.
Trim wire ends of blossoms so they are all even lengths and wrap floral tape around them to cover all exposed wires.
Spread buttercream on cupcake
Insert bouquet in to cupcake