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Two days in advance: Make petals, flower centers and leaves (make extras of all to allow for breakage). Mix 1 1/2 oz. of fondant with 1 1/2 oz. of gum paste for each color (yellow, rose, violet, blue, green). Roll out fondant/gum paste 1/8 in thick.
Cut 2 3/4 x 1/4 in. strips for inner petals and 3 1/2 x 1/4 in. strips for outer petals; cut 12 of each size in violet, 6 blue, 6 rose and 6 yellow.
Cut 2 x 1/4 in. strips for inner petals and 3 x 1/4 in. strips for outer petals; cut 12 of each size in blue, 6 of each size in violet, rose and yellow.
Cut 2 1/4 x 1/4 in. strips, 12 each in rose and blue, 6 each in violet and yellow.
Brush ends with damp brush and pinch ends of smaller strips together to form loop. Position larger strip around loop; brush ends with damp brush and pinch ends together; repeat to form loops for small flowers. Let petals dry on sides on cornstarch-dusted board.
For flower centers, roll out yellow fondant/gum paste 1/8 in. thick. For small flowers, cut 12 circles with narrow end of tip 1A. For medium flowers, cut 6 circles with wide opening of tip 6. For large flowers, cut 10 circles with wide end of tip 2A. Brush half the number of circles in each size with water and immediately sprinkle with yellow sugar; let dry.
For leaves, roll out green fondant/gum paste 1/8 in. thick. Follow press set directions to make 6 medium and 9 large leaves; let dry.
Tint small amount of clear vanilla extract with leaf green and yellow icing colors. Brush onto 15 lollipop sticks; let dry.
One day in advance: Assemble flowers. Put 6 petals together of same color and size to form flower. Attach petal ends together with melted candy; let dry. Attach plain flower center circles with melted candy where petals meet in back; attach sugared flower centers in front. With melted candy, attach lollipop sticks to flowers, medium leaves to small flower stems and large leaves to medium and large flower stems. Let dry.