Simple daisies & leaves

Simple daisies & leaves

By
From
Boutique Baking
Photographer
Georgia Glynn Smith

Ingredients

Quantity Ingredient
white sugar paste
white vegetable fat
yellow and green paste food colour
petal dust, (optional)
small amount Royal icing, mixed to soft-peak consistency and coloured to a pale yellow shade

Equipment

Quantity Ingredient
small non-stick plastic board with non-slip mat
small non-stick plastic rolling pin
daisy plunge cutter, or similar
small leaf cutter
dresden or veining tool
perforated foam pad
plastic artist’s palette with 10 wells, or use perforated foam pad
fine artist’s brush, (optional)
paper piping bag
Making a paper piping bag

Method

  1. To make a daisy

    Knead the sugar paste with a small amount of white vegetable fat until smooth and pliable. Roll out the paste to a thickness of approximately 2mm.
  2. Place the daisy cutter on the paste and press firmly. Lift off the cutter and, using your fingers, clean up the petal edges. Release the daisy from the cutter on to the foam pad. Using the veining tool, score down the centre of each petal. Place the daisy in a well of the palette or on the foam pad and leave to set.
  3. To add a yellow centre to the daisy, use a paper piping bag filled with pale yellow royal icing in a soft-peak consistency. Pipe a small dot in the centre of the flower. Leave to dry.
  4. To make a leaf

    Knead the sugar paste with a small amount of green paste food colour and then white vegetable fat until smooth and pliable. Roll out the green paste to a thickness of approximately 2mm.
  5. Place the small leaf cutter firmly on the green paste and press. Lift off the cutter and release the leaf from the cutter on to the foam pad. Using the veining tool, score down the centre of the leaf to create a curved shape. Leave on the foam pad to set.
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