Sweet Sugar Flowers

By Julie Sloane
Category: Craft, Food & Beverage
Time Required: 1 to 2 hours
Difficulty: Moderate

It’s one of those wedding industry secrets: cake decorators charge a lot for sugar dough flowers, but in fact many aren’t that difficult to make. Elaborate, realistic flowers do take skill and practice, but even a novice can elicit “You made that?!” reactions with simple blossoms that will last almost indefinitely if kept cool and dry.

This sugar dough, known as gum paste, isn’t necessarily delicious, but it is edible. More importantly, it can turn any plain cake or cupcake into a feast for the eyes.

Parts
/
Tools

Gum paste (1) You can buy the paste or make it. If you choose to make it you will need: 1lb confectioner’s sugar, less 1⁄2c, 2 egg whites, 3tsp vegetable shortening, 6tsp tylose (an edible thickening agent, available at cake shops or online).
Shortening and cornstarch (1)
Food coloring, gel, optional (1)
Petal dust (1) can be bought at specialty baking stores or at globalsugarart.com.

Aluminum foil
Flower making tools Get the Wilton Floral Collection Flower Making Set ($22 at wilton.com) or buy individually: ball tool, small 5-petal flower cutters, gum paste foam former.
Nonstick board Try a plastic cutting board from tapplastics.com.
Nonstick rolling pin I made mine out of a 6" acrylic rod from Tap Plastics.
Paintbrush
Plastic bag
Plastic sleeve for 3-ring binder.
Wire

Steps

Step #1: Make your gum paste and knead a lump of gum paste until it’s pliable.

Lightly beat the egg whites with an electric or stand mixer. Add the powdered sugar and beat for 5 minutes on medium speed. Add the shortening and mix for another 15 seconds. Add the tylose and beat for a few seconds. The mixture will thicken rapidly, so be careful not to burn out the mixer’s motor.
Store gum paste in a plastic bag, and sealed inside an airtight container. Refrigerate and let rest overnight. The dough will last several weeks if refrigerated when not in use and can be frozen for a longer shelf life.
Break off a lump of gum paste from the main ball and knead it with your hands until it’s firm but stretchy. Blend in a small amount of shortening to condition it.
To create colored gum paste, work in a tiny bit of gel food coloring as you knead. It’s potent stuff and too much gel will make the dough sticky and unworkable. (For this reason, dark colors are hard to achieve.)