Fondant Sunflower

How to make Royal Fondant  Sunflower:

1 Divide the fondant into one large ball and one medium-sized ball.

2 Dab yellow icing color onto the large ball with a toothpick. Knead until blended.

3 Dab green icing color onto the medium-sized ball. Kneed until blended.

  4 Sprinkle your work surface with corn starch and roll out the yellow fondant until it is 1/16-inch thick.

5 Select a large daisy cookie cutter and cut out two daisies for each sunflower.

6 Drag a veining tool or knife blade lightly across each petal to create veins.

7 Place each flower inside a molding cup, a small shallow dish or a form made of aluminum foil. Allow it to dry until the edge of each flower curls slightly upward.

8 Re-dust the work surface with corn starch and roll out the green fondant.

9 Cut out one green daisy for each sunflower. These will form the sunflower's sepals.

10 Create veins on each sepal. These can be deeper than those on the sunflower, if you desire.

11 Place them in a molding cup, dish or form until the edges curl upward.

12 Remove the sunflowers out of the mold. Stack two of them so that the bottom petals show between the top petals.

13 Place the sunflowers on top of the sepals.

14 Add cocoa powder to royal icing until it turns dark brown.

15 Pipe icing into the center of each sunflower.


Your beautiful sunflower is now ready to decorate your cakes.. :)

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Fondant Roses

How to make Royal Fondant Roses

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Fondant Ruffle flower

How to make a Ruffle flower:

Hey Friend, :)

Here's a quick way for a really simple flower, made with circle cutters. It makes a gorgeous, vintage ruffle flower which is gorgeous on a cake, cupcake or cookie...

ok so lets get started....

Things we need:

1. Round fondant cutters : 3 cm : 3.5 cm : 4.5 cm : 5 cm
  2. Fondant with added  any colour of your choice
3. Cocktail stick or toothpick
4. Ball tool in medium & small
5. Drying palette
6. Foam pad
7. Shaping foam

                                                                                                               





Step 1:

Roll out your fondant and using circle cutters cut out 4 fondant circles.

Step 2:
Place fondant circles onto your foam pad and thin out the edges slightly with your ball tool

Step 3:
With your cocktail stick run it alone the edge of the circles to create the ruffles.

Step 4:

Place each ruffle fondant circle on top of each other and place onto your shaping foam.
I use a tiny little bit of water to glue each layer together

Step 5:

Using your small ball tool, gently push into the center of your ruffle flower.

Step 6:

Transfer your ruffle flower onto your drying palette. At this stage I take
my cocktail stick just play with the edges a bit to create the right look. Now
leave to dry overnight and they will be ready to use on your cupcake.

Pipe some buttercream onto your cupcake and place your ruffle flower off center.
And there you have a gorgeous fondant ruffle flower cupcake.

So friend hope you like the simple and easiest way to make ruffle flowers with the help of circle cutters..:)

Hope you like it..!!

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Rolling Fondant

Rolling Fondant:

How to use fondant for your Royal Cakes

Remove the cured fondant from the plastic and knead for several minutes to warm the fondant until it is pliable and smooth. You probably won’t need any vegetable shortening on the rolling surface for this kneading, however

if it starts to stick use a little shortening on the rolling surface and your hands. 

If the fondant is stiff and difficult to knead, microwave for about 15 seconds to warm it up. If the fondant seems too dry you can knead a small amount of vegetable shortening in, or if it seems too sticky knead a small amount of powdered sugar or cornstarch in. Tint with food coloring if desired.

Once the fondant is thoroughly kneaded, wrap in plastic to keep it from drying out while you put the second crumb coat on the cake and before rolling the fondant. Fondant dries quickly, so always keep the fondant you are working with and any excess unused fondant well-wrapped in plastic to keep it from drying out.
Roll the fondant on a clean and smooth counter top, marble board, pastry board, or pastry mat. I use a large sized nonstick pastry mat.
If necessary to prevent sticking, you can dust the rolling pin very lightly, but try to keep the top of the fondant as clean and free of other ingredients as possible.

Once you start rolling the fondant, don’t flip the fondant over; once you start rolling, the bottom will never be as smooth and perfect as the top due to any imperfections in you rolling surface and the dusting mixture. Instead, just frequently lift the fondant and give it about a quarter turn to make sure it is not sticking.
Because fondant is heavy, if it is rolled too thick (more than ¼ inch) the weight of any excess fondant before trimming can pull the fondant from the top of the cake causing tears or cracks.
Fondant dries out quickly. Once the fondant is rolled, don’t let it sit, immediately place and smooth on the cake before it has a chance to dry out and harden.

                                                     Copyrighted by Royal Cakes Decor

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