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At least 3 days in advance make butterfly and 120 daisies. To make daisies: Make 1 recipe of gum paste following package instructions. Roll out gum paste and cut daisies using pansy cutter from Flower Making Set (make extras to allow for breakage). Position flowers on foam square; use large end of ball tool dipped in cornstarch to thin and slightly curl up ends of flowers with a circular motion. Let dry on flower formers dusted with cornstarch. When dry, pipe tip 4 dot centers. Set aside.
To make butterfly: Combine orange gum paste with a small amount of yellow. Use pattern to cut out butterfly wings. Use the medium and smallest size rose petal cutters and white gum paste to cut out inside designs for butterfly's wings. Use end of tip 9 and yellow gum paste to punch out 4 dots. Attach designs and dots with water. Cut 4 in. piece of florist wire and cover with florist tape. Bend 1/2 in. at end of wire at a right angle; pipe tip 4 line of royal icing for body; attach wings and prop up with cotton balls to dry. Use royal icing to attach flowers to 7 wires, also bent at right angle. Make 2 ribbon loop flowers: Make four 2 in. loops on 1 piece of ribbon. Tie with florist wire; wrap with florist tape. Set aside.
Use flower stem and leaf pattern to practice "painting" design on paper, with artist brush and green icing color thinned with a small amount of water.
Prepare 2-layer cakes for rolled fondant and
stacked construction. Use flower stem and leaf pattern to mark on cake as a painting guide. Paint leaves and stems on cake with artist brush. Attach flowers to cake with dots of icing.
Pipe tip 6 bead bottom borders. Position flowers, butterfly and ribbon loop flowers in flower spike and insert into cake.
Note: A small amount of Buttercup Yellow was added to Lemon Yellow to achieve shade used for cake.
The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts
and figure piping.