Create stunning designs for your cakes with our guide to making fondant daisies and daffodils from Geraldine Arnold.
To make flowers, you need to use a specific type of fondant called florist paste or gum paste. This type of fondant has extra gum tragacanth added to it, making it a firmer paste that doesn't crack as easily and dries out much faster than regular fondant. If you only have regular fondant at home, knead 2 teaspoons of tylose powder into 500g fondant.
For the daisies
You will need white and yellow gum paste/florist past (or fondant with added tylose powder), vodka or edible glue, cornflour, powdered orange food colouring, plus a pop-out daisy cutter and a flower centre mould.
- Dust cornflour on a countertop, and knead the white florist paste to soften. Using a small, floured rolling pin, roll the paste into a medium-thin layer.
- Dust the pop-out daisy cutters with cornflour and cut out the daisies. These crafty cutters add all necessary detail, and the cut shapes pop out at the click of the button.
- Once cut, place the petals into a floured egg holder (or egg carton) to create a rounded shape.
- Use a small, floured centre mould to create the centre of the daisy. Break a small bit of yellow florist paste into a ball and fit it into the mould. The balls will come right out, and then using the edible glue or vodka, (vodka evaporates all its taste, and works well binding the sugar layers) stick them to the petals in the egg holders. Colour the centres with the orange powder dye and leave flowers to dry overnight in the egg holders.
Alternatively, if you don't have a centre mould, lightly press a small ball of yellow florist paste onto a sieve to create ridges. Trim the now-flattened ball to fit the centre of the flower, then attach to the daisy following the above step.55
For the daffodils
You will need pale yellow and bright yellow gum paste/florist past (or fondant with added tylose powder), vodka or edible glue, cornflour, powdered orange food colouring, plus a daffodil cutter and cocktail sticks.
- Dust cornflour on a countertop, and knead the pale yellow florist paste to soften and then roll it out into a thin sheet with a small rolling pin.
- Cut out the petals of the daffodils using a daffodil cutter. Each flower will need two sets of petals. Place one set of petals at the bottom of a miniature bowl or egg holder, and then attach the second set on top of it using edible glue or vodka.
- To create the centre of the daffodil, cut the florist paste with the centre cutter and use a cocktail stick to gently roll back and forth over one edge of the piece. This will frill it out on one side only, then wrap it around a thin stick tool (or a cocktail stick) to form a cone. Glue the cone closed, and let the pieces dry for a few hours.
Once dry, glue the cones into the centre of the petals, and leave to dry overnight. Use a small paint brush to colour the centres with orange powder colouring.55