Something that comes up often when decorating cakes and cupcakes is fondant flowers. So today I thought I’d post a tutorial for making them!
Start by rolling your fondant to about 1/8 inch thick, and cut out circles: 6 small (about 1 inch diameter), 6 medium (~1.5 inch), and 5 large (~2 inches). These will be the petals.
Next, use a fondant tool with a ball on the end and a piece of foam to thin one side of each cirlce, to make them more petal-like. If you don’t have these tools, you can just pinch the fondant with your fingers. Set the petals aside.
Pinch off another piece of fondant, and roll a small ball.
At this point, you’ll need to melt down a little white chocolate to use as glue. Dip a toothpick into the chocolate, and then insert it into the ball.
Now, begin adding the petals. You’ll do this with the flower upside down. Using a small amount of chocolate, add three small petals.
Add more chocolate in between each of those three petals, and add three more small petals.
Following the same procedure, add the medium petals.
For the larger petals, add the chocolate to the petal in two places to help secure them.
Place all five around the flower, overlapping slightly.
Insert the flower into a plastic wrap covered dish, and use rolled paper towel to support the petals. Create an indent in the center. Let your flower sit for a few hours, or up to a day, before using in order to let it firm up.
Then you’re done! So beautiful on cakes!