How to Create Flowers for Decorating Cakes

Marzipan is used to create flowers and leaves.

Create a garden-inspired cake topped with edible flowers. Such desserts are ideal for any occasion: weddings, baby showers, birthdays and special occasions. Icing roses and drop flowers require some practice, but the basic technique is simple to learn. Marzipan is an almond paste molded into decorative, edible shapes. Look for the marzipan and icing tip at cake-decorating or craft stores.

Things You'll Need

• Marzipan
• Plastic wrap
• Rolling pin
• Sharp knife
• 1-inch round cookie cutter
• 1¼-inch round cookie cutter
• Bowl of water
• Artist's paintbrush
• Cornstarch
• Buttercream icing
• Pastry bag
• Drop flower decorating tip (#2D)

Instructions

Marzipan Rose

1. Mold a marble-sized piece of marzipan into a cone shape for the flower center.

2. Flatten a second marble-sized piece of marzipan into an oval to serve as the base.

3. Place the remaining marzipan between two sheets of plastic wrap. Roll the marzipan to 1/8 inch thick. Remove the plastic wrap.

4. Cut a 2-inch-long and 1-inch-wide rectangle from the marzipan. Trim the corners off to round the rectangle into a softer shape.

5. Press the 1-inch round cookie cutter into the remaining rolled marzipan three times to make three circles for the petals. Repeat this with the 1¼-inch round cookie cutter to create six petals.

6. Moisten the artist's paintbrush and dab one of the longer edges of the rectangle with water. The water acts as glue to hold the marzipan together.

7. Press the moistened portion of the rectangle around the base of the cone to completely encircle it. Fold the top half of the rectangle back slightly to create the inner layer of petals.

8. Shape the six petal circles into ovals with your hands.

9. Dab one narrow end of each of the ovals with water. Arrange the three smallest ovals against the base of the center bud. Overlap each of the ovals slightly and fold the top portion of each back to resemble a petal. Repeat the procedure with the remaining three larger ovals to make the outer layer of petals.

10. Set the marzipan rose into a pile of cornstarch to hold the flower in place overnight or until the marzipan sets.

11. Slice off the base of the flower with a sharp knife before pressing the rose into icing on a cake for decorating.

Make a Drop Icing Flower

1. Fill the pastry bag with buttercream icing and affix a drop flower icing tip to the end.

2. Hold the tip at a 90-degree angle to the cake. Apply even pressure to the bag to push out the icing.

3. Twist your hands holding the pastry bag one-quarter turn while the icing flows to make the petals of the flower.

4. Release the pressure on the bag and pull away the tip to leave behind the drop icing flower.

Tips & Warnings

• Substitute rolled fondant for marzipan to create the roses. Follow the same procedure.

References

• "The Cake Bible"; Rose Levy Beranbaum; 1988
• Wilton: Swirl Drop Flowers