Sunflowers

The center is the first step in making a sunflower.  Here I have cut the large circle from the Wilton gumpaste set.  I insert a  6"-18 gauge wire and using my thumb I make a slight indentation in the top. This is left to dry.  When I am ready to assemble the flower, I paint the center with sugar glue and using sugar-tex, in brown,  I dust the surface to add the pollen.  Note that the indented center is a very dark brown.

This is a daisy wheel from F.M.M.  Roll out your gumpaste and place the paste ON the wheel.  Usually the paste is rolled out and then cut.  This cutter requires that the paste is placed over the wheel and then you roll the gumpaste rolling pin over the clay and it will cut.

Now you simply pull the remaining clay away from the wheel.  At this point you gently remove your large flower from the wheel,  thin your petals with a slight cupping. 

You can use any small petal cutter for the individual petals.  Cut and thin your petals then vein the petal before attaching it to the the cut base.  The first row of individual petals I glue directly to the base, however, the next two rows of petals are staggered to give a nice fullness.

This is the finished flower along with additional centers and a hydrangea needed for another cake.  I usually airbrush the the petals to give them a richer yellow color and if your center needs to be brightened you can do that as well.

Blackeyed Susan

Sugarveil is a great product for creating edible lace.  The two step process is quick and easy, yet adds an elegant finish to you cake design.

For this 90th Birthday cake I chose two silicone mats which create panels that  will be applied to the sides of the cake.

Sugarveil is a powdered product which is whipped for four minutes with 1/3 cup of boiling water.

Place a good size dollop on a prepared mat.  You may add gel color to the hot water if the whole batch is to be the same color, or you can dust or airbrush color after the lace has dried before you apply it to your cake.

Using a spatula, spread the mixture over the mat.

Next, using the spreader (which can be purchased from the Sugarveil company)  gently and evenly drag the surface from top to bottom.

Now set aside to dry.  This step can take up to 24 hours if it is humid.  Generally it take 2 -3 hours.  You may also speed the drying time by placing the mat in a 110 degree oven for 5-7 minutes.  If you dry in the oven,  make sure to cool the mat before attempting to remove the veil from the mat

The other mat used in this design.

To remove the lace from the mat, you turn the mat over so that the lace in under the mat.  Gentle pull the edges of the lace panel and using the spreader to hold the lace, you pull the mat from the lace.

Blackened Susan are done in the same manner as a shasta daisy.

The final design consisted of an 11" and 7" French Vanilla cake with strawberry compote.  The cake was frosted in yellow buttercream and the lace was applied ( I decided to use the one mat instead of both.  I will use the other on another cake).    A shell boarder finished off the edges and the flowers adorned the top and base.