Blossom Sugar Art - Frangipani
Blossom Sugar Art moulds and cutters are a lovely way to create beautiful, detailed sugar flowers.
Both the mould and the stainless steel cutter are food safe.
For best results, use either:
Sugarpaste mixed with Tylo or CMC
Flower modelling paste
How to Use
1. Prepare Your Mould
Lightly dust your mould with cornflour.
You only need a very light covering to help prevent the paste from sticking.
2. Roll and Cut Your Paste
Roll out your chosen paste and cut out the flower shape using the stainless steel cutter.
When you place the cutter onto the paste, don't lift it away immediately.
Give the cutter a small shake against your flat work surface before lifting it away. This helps ensure the shape has completely separated from the surrounding paste and gives you a cleaner edge.
3. Use the Mould
Lay the cut flower shape onto a smooth, flat surface.
Place your Frangipani mould over the top and press down firmly and evenly.
Lift the mould away carefully to reveal the detail in your flower.
4. Shape the Flower
Lift your flower gently.
Dab a very small amount of water onto the edge of one side.
Bring the opposite side around and gently join the two edges together to create a cone-shaped Frangipani flower.
5. Leave to Firm
Place the finished flower onto a foam pad and leave it to firm and dry.
6. Add Colour
Once the flower is firm, you can brush it with edible powder food colouring in the colours of your choice.
Build the colour gradually for the best effect.
Important Notes
Storing Your Flowers
Do not store finished flowers in a plastic box and do not put them in the fridge.
Both can introduce moisture and cause your flowers to soften, lose their shape or flop.
Instead, store them in a cardboard box between layers of kitchen roll until you are ready to use them.
Fixing Flowers to Your Cake
A simple sugarpaste "glue" works really well for fixing the flowers into position.
Take a small ball of sugarpaste, add a tiny drop of water and squash them together until you create a thick, sticky paste.
Use a small amount of this to secure your flower to the cake.
Only make a little at a time.
Do not save any leftover mixture for later, as it does not keep well and is best made fresh when needed.
