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Calling all sugar flower experts :) - Page 2

post #16 of 28
Thread Starter 
Thank all for your prompt responses!!! I will post some pics of them once I get it right icon_wink.gif
post #17 of 28
Thread Starter 
Well, not only did I post pics of the flowers, but I also posted pics of my "makeshift" tools icon_smile.gif I posted a different question about mats because I do not have many flower-making items. The only mats I have are from my *one* veining mats set. So. . .

My makeshift mats: backsides of veiners, a facial puff (brand new, but still covered tightly with plastic wrap)

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On the right is my first try, using fondant with Gum-Tex mixed in; on the left, is the middle of the first ones I used 100% gum paste (Wilton is all I have, but I'm due to receive my tylose tomorrow for homemade version):

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Here is the process:

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These first ones were very shallow:

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But even thought they will just be on top of cupcakes, I thought I'd add another outer petal with a small teardrop-shaped piece of gum paste between to lengthen the bulb part:

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I need to do pink ones and yellow ones too icon_smile.gif
post #18 of 28
Try this recipe ,is very good
http://www.nicholaslodge.com/gumpaste.htm
post #19 of 28
Thread Starter 
Ooops, just went back to look and found that one of the pictures didn't post!! Here is the finished one, head on:

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post #20 of 28
For those who use the Nicholas Lodge gumpaste recipe, are you worried about food safety, since it uses egg whites? Mostly I'm concerned that I wouldn't be allowed to use this recipe under a Cottage Food Law.
post #21 of 28
Thread Starter 
traci_doodle: Couldn't you use pasteurized egg whites in a carton? I've started using those exclusively for my buttercream, for safety reasons.
post #22 of 28
I read somewhere that they don't work for this recipe. I've never tried it myself though.
post #23 of 28
traci-doodle asks: For those who use the Nicholas Lodge gumpaste recipe, are you worried about food safety, since it uses egg whites?.......

Nic's recipe *CAN* be made using meringue powder. When I was teaching Wilton classes I had to demo royal icing and really never used it in my decorating so one day I decided instead of throwing the royal out I would try making gumpaste......it worked fine. Just add the 7 tablespoons Tylose to royal made with meringue powder. In fact, the time I tried it the royal had been made some 3-4 days before as I had gone out of town immeadiately following that class & had the royal w/me all weekend before using it after I got home.
post #24 of 28
Good to know! I also have a can of meringue powder not getting much use. icon_smile.gif I'll have to try it!
post #25 of 28
Thread Starter 
The cartons of pasteurized egg whites also say they are not meant for meringues, but it works icon_smile.gif
post #26 of 28
These carnations were made with MMF with a little Gum-Tex added to them. They did just fine.


http://cakecentral.com/gallery/2004596/yellow-carnations
Cakes are my canvas and icing is my medium.
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Cakes are my canvas and icing is my medium.
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post #27 of 28
Thread Starter 
I ended up with carnations that looked much better than those I posted here in this thread. Here is the link to the most recent thread with my final-final icon_smile.gif carnations:

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=748768&highlight=
post #28 of 28
Thread Starter 
And as mckaren mentioned, I found 100% GP worked the best and allowed me to get extremely thin petals with frill/fray without breakage.
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