You win some, you lose some.

With the latest flower I molded out of fondant and gumpaste, it was both.

I love the look of that big peony on a cake and knew that was exactly what I wanted for an upcoming styled shoot I have. After searching online for how to make one, most people said they used “peony cutters.” Okay, let me get some of those… $18.00? Ugh, no thanks. Next online search, “Peonies without peony cutters.”

Ding, ding, ding! I found this blog post: How to Make a Gumpaste Peony Without a Peony Cutter

And with just a few quick cuts with the ruffled heart cookie cutter, I had this:

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So where’s the “lose some” you ask? That flower was actually the second one I made. Oh man, you should see the first one. Actually, you probably shouldn’t, but I’ll show you what not to do in hopes you can avoid all that wasted time and effort.

  • Do not roll out your fondant/gumpaste too thick.
  • Do not under-ruffle (technical term) the edges.

If you manage to do these two things I told you not to do, you will have this:

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It’s hard to believe these two flowers were created using the same tools.

I get sad every time I look at that photo.

I can’t wait to try (and mess up) some other new flowers in the future!

Modeling Chocolate Roses …and Charity!

My latest cake has been the most fun project I’ve had…the problem is that I can’t share the whole thing with you yet. BUT…I can show you the roses I made out of modeling chocolate.

In the past I’ve used fondant and gumpaste to make flowers, but I’ve been wanting to try something new.

Modeling chocolate tastes better (I mean, you can’t go wrong with chocolate) and it’s very forgiving…that’s good and bad. I had to assemble the finishing touches of my cake in the freezing cold garage to keep the flowers well defined.

I love the look of them and can’t wait to make some more cakes using this technique.

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I also got to donate this finished cake to the Ronald McDonald house and bring some sugar and smiles to families and children healing together.