Author: Carmen Montero
FB: De un bocado
Skill level: INTERMEDIATE
You will need:
Saracino Royal Icing
Saracino white flower paste – Pasta Bouquet
Saracino sugar paste/fondant – Pasta Top
2 dummies of 15 and 20cm or a cake of 2 tiers
Bowl and whisk
18 or 20 gauge floral wire
30 gauge floral wire
Powder colours: gold, yellow, green and dark pink
Dogwood cutters set
Set of dogwood veiners
Set of rose cutters
Porexpam to puncture the flowers
- Cake stencil with a pattern of your choice
To make the roses, start by rolling a piece of Pasta Bouquet to cover the center we are going to use. It does not need to be too thin.
Insert a 18 or 20 gauge floral wire into a center for roses (a porexpam cone can be used) and coat it with a little edible glue.
Cover the rose centre with the rolled out Pasta Bouquet as shown
Cut off the excess and adjust well.
We will need 3 centres.
Roll a little Pasta Bouquet with a rolling pin until it is very thin (it needs to be as thin as possible so that the petals turn out to be realistic). We will need to cut out 9 small petals.
Place the petals on your foam pad and using a ball tool thin the edges
Add texture to the petals using a veining mould. Sprinkle a little cornflour on the veiner’s before use to stop the petals sticking.
Cover the rose bud with edible glue
Place the first petal, leaving a little height over the center.
Wrap the petal around the bud so it is tightly closed like the centre in the picture
Apply a little glue to the lower half of 2 petals.
Place the first of those 2 petals over the fold of the centre petal and at the same height.
Fix the second petal directly opposite
Pull one edge away from the bud. Insert the opposite petal below and fix to the bud.
Turn the flower around and repeat so the two petals are overlapping and look as shown
Adjust the sides well so that it is closed.
Now we start fixing the next row of petals. We take the first one and place it over the joint of the previous 2 and at the same height as these.
From the middle of the petal fix another petal perpendicular to it, then fix the third petal.
Put a little edible glue on the side that remains free.
Adjust to close over the center but without squeezing too much, so that it gets volume.
Cut 3 petals of the largest size and perform the same operation as with the previous ones. We texture and thin the edges with a ball tool as previous petals.
Fix this layer of petals as with the previous layer
Apply a little glue on the free side and tighten over the center, closing each petal less and less. Curl the top using the handle of a brush to give it movement.
Make as many rounds of petals as you want, depending on whether you want a more open or more closed flower.
Using a brush put a little cornflour in the dogwood mould so that the Pasta Bouquet does not stick and we can remove it easily.
Press a small ball of Pasta Bouquet into the moulds
Dip the end of a 26 gauge floral wire into edible glue.
Insert the wire into the center of the dogwood.
Press the base of the wire so that the center is well attached before removing it from the mould.
Carefully, we extract the center. Let’s do about 10 centers to have 10 flowers.
Roll out some Pasta Bouquet and cut 2 wide and 2 narrow petals for our dogwood flower.
We now need to wire the petals. Place a petal in the veiner, dip the end of a 30 gauge floral wire in edible glue and cover it with a small piece of pasta bouquet to fix it to the petal.
Press with the other side of the veiner
Press well on the base to fix the petal to the wire and secure it well.
Perform the same operation with all the petals.
Using a soft brush dust the flower centre with yellow powder. Then using the same brush dust with green powder
Attach the first 2 petals of the same size to the centre using floral tape. The petals should be directly opposite each other.
Attach the other 2 petals so they are directly opposite each other.
Dust the upper end of each petal with dark pink powder colour and then with a little green.
Fix the flowers to each other using florist tape
Prepare the royal icing (follow the instructions on the package)
You will need a consistency that is slightly runnier than the texture of toothpaste.
Fix the chosen stencil on the cake and spread the royal icing with a spatula
Remove the excess with a scraper.
Carefully remove the stencil. Let the royal icing dry
Prepare a small amount of gold paint by mixing the gold powder colour with a few drops of clear alcohol.
Paint only a few parts to give a worn effect.
Put the flowers on the cake. Use your pliers to bend the wires so they curve around the cake without the need to insert a flower pick.
Your cake is ready