Fondant Flowers
What you will need:
White ready to roll regal ice icing (also called roll-out icing, rolled fondant or pastillage),
Sifted icing sugar (also called powdered sugar or confectioners' sugar),
Natural food colouring in the colours you want (I chose pink and blue)
Rolling pin
Plate or tray
Set of 4 Flower Blossom Plunger Cutters for Icing & Cake Decoration
Instructions
- Sieve icing sugar onto your work area, rolling pin and plate
- Knead the icing to soften, then gradually add food colouring until you get the desired colour.
- Thoroughly knead until colour is even
- Roll the icing out to about 4mm thick
- Using a cutter, cut out the flower shape
- Gently push out flower onto plate
- Push decorative ball into hole
- Leave to dry
These will last for at least six months if stored in an airtight container, but for best results use immediately.
Have a sweet day!
these flowers are so cute :)
ReplyDeleteNice those flowers !! happy new week darling....love Ria...xxx...
ReplyDeleteYour blog is way to cute... with love meghan
ReplyDeleteSo cute! I love making my own fondant flowers too, always more original!
ReplyDeleteCiao
Alessandra
How do you stop the flowers from 'sweating'? Whenever I have made them and then put them in an air tight plastic container, they go all soft and sweaty!
ReplyDeleteFlowers are so pretty! Love your easter tree x
ReplyDeleteCute flowers, great combo.
ReplyDeleteBakeandsew- Never ever put fondant stufss in airtight containers. They sweat. Put them in breatheable containers or cardboard boxes.
Thank you,
DeleteThe flowers should not sweat aslong as they have been left to dry before storing them.