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By Culinary Institute of America

Published 2015

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  1. Roll out just enough fondant or gum paste to make small batches of flowers at a time. Dust the work surface with cornstarch or confectioners’ sugar and roll out a piece of gum paste or fondant to ⅛ in/0.3 cm thick. Keep the piece of sugar paste covered with plastic wrap.
  2. Use a dogwood cutter to cut out a flower from the sugar paste. Dust a dogwood mold with cornstarch or confectioners’ sugar. Place the flower in the base of the mold and place the other half on top. Press down lightly and remove the flower.
  3. Use an egg carton that has been dusted with cornstarch or confectioners’ sugar to shape the flower. Repeat this process with other flowers and let them dry for 24 hours.
  4. Once the flowers are dry, pipe several small dots with the pale yellow royal icing in the center of each flower.
  5. To make the flowers appear more realistic, use pale green powdered food coloring to dust around the centers of each flower. Next, accent the edges of the four petals of each flower with pink or red powdered food coloring.