Instructions for making fondant flowers

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Fondant Flowers

Where to find it in Japan

This fondant set is sold in many grocery stores, including Seiyu, in the candy/ junk food section. The set is so small that it does not look like it would make much, so I was really surprised at how many flowers it made. A tiny rolling pin comes with the set. The flower cutters are not part of the set, but are sold in packs of 3 in most 100 yen stores.

Where to find it in the U.S.A.

Most craft stores sell ready made fondant as well as sets for making many different flower shapes. Walmart sells fondant as well.

Roll out the fondant very thin, and use a cutter to cut out the flower shapes. Put each flower on your palm, and press the end of the “rolling pin” into the center to give the flower shape. Fill the center of each of the flowers with several sprinkles (included in the Japanese set.)

Hint: if fondant gets sticky, rub with cornstarch. When fastening pieces together, touch with a bit of water to make “glue.”

Green leaves: Mix blue and yellow fondant. Roll out thin and cut out leaf shapes with a cutter, or with kitchen scissors (sold at 100 yen stores.) Some specialty stores have rubber “stamps” to press veins into the leaves. Or draw veins with a toothpick. Lay leaves over a chopstick or straw to dry the leaves with a slight curl.

Daisies: Roll out white fondant and cut with the scolloped cutter. Cut between each scollop to form the petals. Press a toothpick down the length of each petal. press a ball of yellow flat and put in the center of the flower.

Daffodils: Roll out yellow fondant and cut the base of the flower with the cutter that has 5 pointed petals. Mix pink and yellow fondant to make orange. Roll out thin, cut strips, then form each strip into a tube and fasten to the center of each flower. If you want to ruffle it, roll a toothpick back and forth on the edge before forming it in a tube.

Violets: Mix pink and blue fondant, roll thin, and cut with the cutter with 5 rounded petals. Put each flower in your palm and press the end of the “rolling pin” into the center to give the flower shape. Put blue sprinkles in the middle of the flowers.

leaves

daisies

daffodils

violets

pansy

Lilly:

Roll out white fondant and cut in the shape as shown above.

lilly

Make a cuff of tinfoil for the outside, and a cone of tinfoil for the inside. Wrap the fondant around the cone. Rub water on the edge and seal.

Put the flower in the cuff so the petals curl over the outside of he cuff. Leave until it hardens in shape.

Cut green sepals in the same shape as the petals, only smaller, and wrap around the outside of the lilly. Put artificial stamen inside.

2 1/4 cups ground almonds (226g) ( 8oz)

1/2 cup sugar (125g)

3/4 cup powdered sugar (15 g)

MIX

1 tsp lemon juice (5 ml )

1 egg

1/8 tsp almond extract

ADD TO ABOVE AND MIX

Knead.

Keep in zip lock bag.

Add food color as desired.

Note: In Japan, Seiyu sells ground almonds where flavorings and powdered sugar are sold.

2 tsp gelatin (10 ml)

1 T. plus 2 tsp. water (25 ml )

2 tsp. shortening (10 ml )

2 tsp. glucose (mizu ame 10 ml )

MELT OVER LOW HEAT

4 cups powdered sugar (450 g) (1 lb.) (reserve 1/2 cup for kneading)

1 egg white (or 1 T. of egg white powder)

1 tsp flavor of your choice (vanilla, mint, etc)

MIX with above ingredients and knead with powdered sugar.

Keep in zip lock bag.

Add food color as desired.

Note: This dries out VERY quickly, so be sure to keep it in zip-lock bags with all the air squeezed out, and only work with small amounts at a time. I think it is easier to work with than commercial fondant, and it is more appealing to eat, since you can add flavoring, and it has a nice crunch to it--commercial fondant has the consistency of stale marshmallows! (optional: 1 T. of “Wilton’s brand of Gum-Tex (Karaya Gum) if you can find it in a specialty store, but you can make fondant without Gum-Tex. They claim it makes handling and shaping easier)

2 tsp. water 10 ml

4 cups powdered sugar (450 g) (1 lb. ) (reserve 1/2 cup for kneading)

2 T. glucose (mizu ame 30 ml )

1 egg white (or 1 T. of egg white powder)

1 tsp flavor of your choice (vanilla, mint, etc)

MIX and knead with powdered sugar

Keep in zip lock bag.

Add food color as desired.

Marzipan

Fondant for Making Flowers

Fondant for covering cake