Hi everyone– in this video, I demonstrate one method that I like of attaching a gum paste flower to the front of a buttercream frosted cake. Scroll beneath the video for more info on materials and instructions.
**The layered ruffled technique that I use for the flower is explained further in my previous ruffled flower video. The only difference is that the flower in this video has less ruffles. We couldn’t make it as heavy since it will be on the front. (Click HERE if you’d like to see the big ruffled flower video.)
Gum Paste (I use Satin Ice). Fondant with tylose kneaded into it will work too, but I prefer gum paste.
Flower former (I made my own with a styrofoam bowl and aluminum foil)
Cutters- I use the same cutters that I use in my big ruffled flower tutorial. They are fluted/round biscut cutters that I bought from Sur La Table. I used 3 sizes: 4 ½ inch, 3 ½″, and 2″.
Ball Tool (Mine is from “Colette’s Cakes”. I like the metal ones better than plastic.)
Cel Pad (The yellow foam pad that I use for thinning my petals)
Floral Wire–I like paper covered floral wire (Sunrise brand). I used 20 gauge.
Thin Straw (stir straw). You can make due with a larger drinking straw but small is ideal.
Sugar Glue (Tylose Glue)- I used this to glue frilled circles together. Water or Piping Gel are other options.
Floral tape (or regular tape is fine too) –This just thickens the wire enough for it to fit snugly into the straw.
Wilton sugar pearls – Use whatever you like for the center of the flower. This design has sugar pearls dusted with luster dust.
CK Golden Bronze luster dust (optional)
Super Pearl Dust (optional)
Twinkle or Disco Dust (optional)
Wilton Small rounded offset spatula –Optional. This is the spatula I used to get the ribbed look to my buttercream early in the video.
Royal Icing- I used this to attach my sugar pearls to the center.
** After frosting my 6″ cake (I used the Fluffy Vanilla Buttercream recipe tinted with Americolor Ivory), I began working on the flower. I frilled one large circle (4 ½″), one medium (4 ½″) and one small (2″). I arranged in my flower former (which was a styrofoam bowl covered with foil with a hole in the bottom). I took a wired flower center, which was already dry, and drove it through the ruffles and bowl. After 24 hours, I wrapped the top of the wire (just beneath the flower) with a little floral tape. This is so that it could fit snugly into the small straw that I slid over the wire. (The straw acts as a barrier, an anchor, and also gives extra support to the wire and flower.
You can decorate the center with sugar pearls (I used royal icing as my glue). Once this is set, you can insert right into the cake. I prefer to insert the wire into cake rather than filling if you can help it.
To be on the safe side, I would insert the flower on “party day” rather than days in advance…just in case the gum paste absorbs moisture from the frosting. (I didn’t have this issue though.)
Enjoy the video!!