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By Culinary Institute of America

Published 2015

  • About
  1. Roll a small piece of fondant into a seamless ball about ½ in/1 cm in diameter.
  2. Taper one end so it becomes cone-shaped.
  3. With an auger tool, poke a hole in the center of the wide end. Snip four petals with a scissor. Pinch each petal between your fingers to flatten.
  4. Place the flower upside down on the mat and thin petals with a ball tool.
  5. Turn the flower right side up and put in one of the holes of the flower mat. Using gentle pressure, draw a knitting needle across each petal from end to center, creating a crease and curling the petal slightly.
  6. Make a loop in the end of a #000 gauge wire, dip it in gum glue, and insert it through the flower until it is no longer visible.