As mentioned before, the holders are plastic or steel elements with the shape of cups or bells, composed by two pieces that are placed one above the other. They come in different sizes. To use them we must place a piece of aluminum foil on the concave piece and pressed on with the convex piece. Once you remove the previous one, the paper will have taken the shape of the holder. Work on it.
Field laurels
With the decorating sleeve and filter tip for leaves (#56), make three petals from the center and three more intercalated.
Lift the flower with the aluminum foil and pinch three pistil holes in the center.
Petunias
Use tips #101 to 401, according to the size of the flower and the holder. With a knife put the colored glaze on the decorating sleeve that coincides with the finer tip of the tip. Fill it with another toned glaze. Place a little glaze in the center of the foil. Make five petals placing the wider part of the filter tip in the center. To make each petal, put pressure making a little ascending movement; put more pressure on the top part of the petal (while we count one, two and three) and lower it. Turn the holder while making the petals. Remove the holder together with the paper and, while still fresh, pinch five pistils in the middle. Let it dry well before removing it from the foil.
Wired flowers
Rosebuds
Fold the tip of a wrapped piece of wire and on top of this make the petals. Use filter tips #201, 301 or 401, in a decorating sleeve with the colored glaze that matches with the finest part of the filter tip. Complete the filling with white glaze. Once the rosebud is done, let it dry face down making as little hook with the other side of the wire to hang it on some support.
Stalks
Place little fondant balls in regular intervals on top of a wrapped, thin wire. Above them make rosebuds. The one at the tip is of a petal. Add the petals one by one until you make six or seven of them.
Desserts Recipes Glazed Flowers Cake Decorations Flowers with the Use of Holders
