Applique blossoms

Applique blossoms

By
From
Boutique Baking
Photographer
Georgia Glynn Smith

Ingredients

Quantity Ingredient
white sugar paste coloured with paste food colour, a required
gum tragacanth
white vegetable fat
a small amount clear alcohol, such as vodka, or edible glue

Equipment

Quantity Ingredient
small non-stick plastic board with non-slip mat
small non-stick plastic rolling pin
selection of blossom cutters in different shapes and sizes
fine artist’s brush

Method

  1. Knead the sugar paste with small amounts of gum tragacanth until firm and pliable. Add the food colour to achieve the required shade then knead in a small amount of vegetable fat until smooth and pliable. Roll out the paste to a thickness of approximately 2mm. When not in use, wrap the paste in cling film to prevent it drying out. Place a blossom cutter on the paste and press firmly. Lift off the cutter and release the blossom. Cut as many different shapes, sizes and colours as required. Brush a small amount of clear alcohol or edible glue on to a large blossom and place a mediumsized blossom on top. Layer as many different sizes and colours together as required. Leave to slightly set before applying to the cake.

Tip

  • The applique blossoms should be set enough that they hold their shape, but pliable enough that you can place them on curved surfaces without the paste cracking.
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