Welcome to my very first tutorial!
I thought a carnation was a good start for the both of us. I still consider myself very new at cake decorating, especially when it comes to fondant/gumpaste flowers. These are easy to do and the more you mess them up, the more realistic they look.Win/win!
Here are the supplies you will need for your carnation.
1. A cup of water
2. Small plastic cups for drying (or anything that the flower can be placed in to dry
3. and 4. Scalloped circle cutter, comes in a graduated set. Use the size you would like your flower to be. I used the green, it is a 2 inch circle resulting in a 3 inch flower
5. Small food-safe paint brush
6. Flower forming pad
7. Veiner tool (mine is part of Wilton's fondant tool set)
8. Fondant colored to your choice
9. Small fondant roller (you don't need the spacers if you don't want them!)
|Why yes I know this looks strange...trust me, the awkward thing you're looking at goes away in a minute!|
Start by rolling a golf ball sized piece of fondant (or gumpaste, or a combo. I prefer fondant) into a ball. Take one end and roll it so it comes to a cone/point shape. This is your "stem" and where the base of the flower starts. AKA - the awkward nubby thing. It only needs to be an inch or so tall.
Now smoosh that ball so you have a flat bottom. Take your rolling pin and starting right next to the stem, start rolling and flattening the base on all sides until you have a thin circle the same thickness all around.
Center the cutter around the stem, scallop-side down, and press. Take away the excess fondant and cover it so it doesn't dry out. You will use it later for the next layers.
I started in the middle of each scallop and went side to side to keep the scalloped look there for the finished product. I also found the further towards the middle you start thinning (leave about a nickle sized in the middle untouched), the more the flower will ruffle and have lots of movement (always a good thing!) A little tearing at the thinnest part looks realistic and is very forgiving.
When you're done, flip it over and put it in a cup. Nubbin is hidden!
Roll out more fondant and cut out two more circles and thin each one to match the base. Brush a little water on the base to help the fondant stick and layer each on top of your original base. You can fluff the layers as desired to get a really full look. (As seen in first picture below).
After you have your three base layers (first picture shown above) repeat the ruffle/thinning technique three more times. I know, you're sick of ruffling. Trust me, it's almost done and the result is very pretty!
Fold this ruffle in half, and then half again so you have a little triangle and four layers of petals.
Mentally split the base into thirds. Brush on a little bit of water and put the ruffle triangle onto the base, ruffles facing out, pointy end in the center. Repeat 2 more times.
The last picture shown looks a little...not finished! I have a trick for you so that you don't have that big gaping hole in the center.
Now that you're finished, you can put your new carnation in a schmancy little cup like mine, or use it to decorate a cake!
I'm kidding, I'm really using these on Goose's birthday cake this weekend. But aren't they cute in the cup? I mean, really.
Thanks for sticking aroundl! If you made some of your own, feel free to share! I'd love to see more carnations in cups. OK, and on cakes too!