A fondant or chocolate bouquet of flowers and leaves is a very simple decoration; with it you can make an amazing decoration with your good taste and imagination.
Technique for Fondant or Chocolate Leaves and Flowers
Steps to follow
Take small portions of fondant and color them in the color you desire. Stretch it on a table, sprinkle it with maize starch and cut with the proper paste cutter.
Chocolate leaves
To make them you must paint the back of natural leaves with melted, warm chocolate covering.
Once they are dry, remove the real leaf; the chocolate will have the identical copy of the leaf.
Fondant leaves
Stretch the green colored fondant. Once the leaf is cut with a special cutter, rest it on top of a nerve marker sprinkled with maize starch and press lightly. Remove. Give it a pinch in the base. Let it dry resting on cotton balls or sticks to give it a more natural form. If you don’t have leaf cutters, make a cardboard mold and cut with a surgeon knife. The leaf nerves can also be marked with a natural leaf placed on top of the paste and rolled with a roller. Next, cut the leaf.
Fondant flowers
Stretch the appropriate colored fondant. Once cut with the special cutter join the pieces with your fingers powdered with starch or with molding sticks. Build the flower according to the particular explanation.
Violet
Stretch the violet colored paste and cut it with the #2 “forget-me-not” cutter. Make three consecutive petal ruffles and place them on a stick and the two remaining ones press them downwards with the tip of the stick and pinch with your fingers. Press the center on top of foam glue. Make three dots in the center with yellow glaze.
Peach or apple flower
Cut with the #2 or 3 “forget-me-not” cutter. Make ruffled petals with the tip of a wooden stick. Work it on a table sprinkled with maize starch. Place it on top of a piece of foamy glue and press the center with a bobbin. Make a yellow glazed dot in the center.
Note There are different kinds of leaf cutters: straight or ruffled borders, long or oval shaped, or the typical leaves in particular (acerb, grapevine, ivy, etc.)
Forget-me-nots
Stretch the light blue colored paste and cut it with the “forget-me-not” cutter (they come in four sizes). Place the flower in the palm of your hand and give to it shape with the smallest bobbin. Make the center of the flower with yellow glaze.
Narcissists
Cut the white paste with the “forget-me-not” cutter #2 or 3. Ruffle the petals and pinch the tips. Place them on top of foamy glue. Take some of the yellow dough and make a little cone shaped shell on top of the molding stick, press it on the center of the flower.
Roses
Stretch the desired color paste very thinly and cut the petals with the base of a filter tip. Make a cone with the dough. Stretch the petals with your fingers only on the upper half. Roll the first petal on top of the cone covering it completely. The second petal is placed opposite of the first one and you fold its sides outward. The third petal is placed on top of the second overlapping it with a third of its thickness and you turn over its petals. That way the rosebud is ready. Cut the remaining bottom with scissors.
To make a rose, continue adding the petals the same way as the third one. Cut the remaining bottom with scissors.
Big roses
This can be done with a fondant prepared with a semi-bitter chocolate which is later colored. Cut bigger petals than the ones of the previous roses (the lid of a bottle can be used to cut them). Refine the top sides of these with your fingers (they are intact in the center and bottom sides). Make a big cone; add the petals the same way as the previous roses.
To make the roses in fading tones, color a portion of the fondant pink. Mix it with white dough to get a softer tone. Add more white dough to continue making it a more faded tone.
Cut the petals with the different dough fades. Start working on the rose with the darker tones in the center and continue fading it with the lighter dough going out. To make the rosebud, instead of making a cone, make a ball and only put two petals.
Teaspoon roses
It is done in a form similar to the previous rose, but tuning the petals with a teaspoon instead of using your fingers. The rosebud uses three petals and the rose seven.
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