Small flowers
To make small flowers put the colored glaze on a coned paper and make many superimposed turns making the circle bigger, finish making a small top of a contrasting color.
For the spotted flowers you can use a fine tipped coned paper.
Make five dots on the flowers one next to the other in a circle. Complete it with a yellow dot in the center.
Since these two kinds of flowers are very simple to make, do them directly on top of the cake.
Flower drops
These flowers are simple since the shape of the filter tip allows us to not use that much effort.
There are a few different types of filter tips to make small flowers (for example #601, 701), medium (#191, 391, 491) and the big ones (#1C, 1E, 1G of the American numeration).
The procedure is simple: choose the filter tip you are going to use, fill the decorating sleeve with the glaze, rest the tip on the lamina in a perpendicular form, put pressure and sometimes a small turn and cut.
Once you have practiced enough as to make nice flowers, let them dry, unstuck them and store them in the same way as we explained for the leaves.
Flowers with the use of nails
The nails are circular bases with a peduncle in the center to hold them. To use them we must stick butter paper with glaze and make the flowers on top of it.
Apple or peach flowers
Place colored glaze on the decorating sleeve with a filter tip # 101 to make the petals. Hold the nail with your left hand. Place the narrowest part of the tip in the center of the nail and press to form the first petal while you turn the nail. At the time of finishing the length of the petal, remember that you must make five in total.
With yellow glaze in a coned paper make five dots in the center.
Lilacs
Make a few four petal flowers with a filter tip #101 with a lilac colored glaze. Let it dry. Use a filter tip #22 to make a long conch shape on top of the butter paper (or directly on top of the cake). Stick the dried flowers on top with little drops of glaze.
Forget-me-nots
It is done in the same way as the peach leaves, with a filter tip #101 and in a light blue color. Make five petals and place a small yellow glaze dot in the center.
Violets
With a violet colored glaze and a filter tip #101 work on the nail.
Make the same movements as you did for the peach flower making three long petals and two shorter ones. Finish by putting two yellow colored glaze dots.
Pansies
Use white glaze in a decorating sleeve and a large petal filter tip # 401. Since the pansy flower is of varied colors, before filling the decorating sleeve paint a violet colored streak on the thinner side of the filter tip and fill with violet and yellow colored glaze.
Placing the thicker side of the filter tip in the center of the nail; make two petals one on top of the other. On top of those make two smaller ones.
With violet colored glaze, put enough pressure to make the rest of the petal while turning the nail until you finish the flower. With yellow glaze make a little circle in the center.
Let it dry on something that will lift up the top petals.
Daisies
Draw a circle on the butter paper and draw many radii (about twelve). Use white glaze in a decorating sleeve and a petal filter tip # 401. Placing the thicker part of the tip, draw the radii from out to in. after make little tips of yellow glaze in the center.
Narcissists
With the filter tip #401 make six white petals (like the peach flower petals) and pinch the tips.
With the coned paper and a very fine tip make an ascending spiral in the center and finish it with a little wave with yellow glaze.
Jonquils
It’s done the same way as the narcissist but in yellow.
Roses
Make a pink glaze cone. It’s convenient to let it dry. With the same pink glaze in decorating sleeve #401(place the wide part downwards). Make a petal that encircles the whole cone by turning the nail. Make a second petal opposite to the first and from there, start making the intercalated petals, always turning the nail while pressing on the decorating sleeve and making an outward movement. The first row is of three petals, the second is of five petals and the third is of seven.
Chocolate roses
Slice the chocolate and melt it in a double sauce pan. Add the liquor by drops until you get a glaze consistency.
Do not allow it to lose its brightness. Pour into a coned paper made with cellophane with a filter tip #401; make the roses as explained previously. Place them on top of ice for them to harden.
Chrysanthemums
Using the decorating sleeve with a curved filter tip #18 and colored glaze make petals tracing radii from in to out.
Make four turns this way intercalating the petals and then continue with the decorating sleeve a little more inclined closing the flower until completing it.
Desserts Recipes Glazed Flowers Cake Decorations Flowers with the Use of Holders
