I am making a wedding cake later this summer that is covered in fondant daisies. The couple hate fondant and I offered to make the flowers out of rolled buttercream instead. Only I'm not really sure how to make the daisies. I always make mine from royal. Is there a tutorial or instructions floating around that could help me learn how to make these?

I don't think you'll be able to make them out of rolled buttercream... There's lots of shortening it and I don't think it would dry hard enough.. Rolled buttercream is very soft. What type of fondant do you use? has the couple tried it. There are some tasty brands of fondant out there.

I don't use fondant, and they REALLY don't want it. The other option was royal but they weren't to happy about the cake having to be taken apart just to cut the slices and with the amount of flowers going on this cake (750+) they most certainly would have to come off first.

They don't need to be hard; actually I'd like them to be soft enough that they can be eaten without breaking a tooth. The instructions call for rolled fondant and it makes no mention of adding gumtex to it so I assume the daisies are supposed to be soft. If rolled buttercream is going to have the same texture as rolled fondant than I'd like to use that.

Rolled Buttercream (from my understanding, haven't made it myself) is a thickened buttercream that can be rolled out. I have heard it is alot softer than fondant, and is often hard to use on a cake because it tears more easily.

It may work if you want flat flowers agianst the cake, but I don't really know how you would get them on there in once piece. I don't think it will set up in a way to have petals away from the cake.

Another option would be dried buttercream flowers. You'd make them like royal flowers. You want to use a crusting buttercream. After you make them, let them sit out for a few days. They should harden enough to handle carefully, but will still be soft to the bite.

rolled buttercream is a lot different than fondant...It's a lot softer and more tempermental than rolled fondant. Has your client sampled rolled buttercream? I actually don't like the taste of it...The Satin Ice Fondant is much better tasting. Are you wanting the flower to lay flat against the cake or do you want them to dry and have some dimension?? The air dried buttercream would be another good option.

In the picture I showed them the flowers kind of curl outward. If it helps it is the "Floating on Air" cake on page 56 in the Wilton Wedding Dream Cakes book.

If fondant is the absolutley on way to go then I'll try and work them into it. They have had fondant before and didn't like it. It also didn't help that I've had it before too, several times, and hated it and we all sat around bashing fondant

I really hate the thought of making all those daisies out of buttercream or royal. My daisies aren't the best and 750 flowers, that would take me forever.

Yikes...750 of them!! Fondant would be the easiest way to do them. I'm trying to think of another way, but I'm drawing a blank. Maybe someone on here will have a better idea.

Good luck!

If they are willing to use fondant how do I make the daisies? I have the gumpaste floral kit, never used but I have it. Could I do it the same way that is explained in the kit but just sub fondant for gumpaste?

They are very easy... Roll out your fondant and use your daisy cutter. Then you place the flower in a flower former to dry. You can buy the formers or make them out of tin foil. Once they are dried you could use yellow buttercream for the centers.

Here's a cake I did with fondant daisies.. 750 is a lot of flowers, but you'll get into a groove and you'll get really fast.

Whew so I'm not going to be making individual petals. About how much fondant am I going to need to do this?

I think I'm going to have to call them back and re-work the price, cut down on some of those flowers or they'll just have to choose another design. I had no idea the cake was going to require that many flowers. They were flipping through my books and I just picked that one up a couple of weeks ago. I haven't even looked through it much. That cake seemed to match the design they were looking for so I showed it to them and they wanted it. It wasn't until tonight that I began looking over the instrcutions and noticed it called for 750 flowers I'm charging them $2.00 a slice, if I'd known then what I know now it would have been more like $3.50+.

They agreed to fondant thank goodness. And I'm only going to make 100-150 flowers. I'm giving those to them for free. They are on a very tight budget and really REALLY want this cake. I can whip up that many flowers in no time and the fondant isn't goig to be crazy expensive.