Chrysanthemums

Chrysanthemums

By
From
Boutique Baking
Photographer
Georgia Glynn Smith

Ingredients

Quantity Ingredient
white sugar paste coloured with paste food colour, as required
gum tragacanth
white vegetable fat
chrysanthemum silicon mould

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. If the paste feels sticky, add a small amount of white vegetable fat. Wrap the paste in cling film and leave for 15–30 minutes to firm up.
  2. Rub a thin layer of white vegetable fat over the mould. Press a walnut-sized piece of paste firmly into the mould. Smooth the surface with a palette knife and clean up the edges with your fingers. Carefully bend the mould outwards to release the flower.
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