DECORATE IT: SUGAR FLOWERS
Fig. A: Knead the gum paste until it’s firm but stretchy.
Fig. B: Roll out your conditioned gum paste as thin as
possible. Fig. C: Stamp out flower shapes with your
cutter. Fig. D: Thin out the blossoms on your foam.
Fig. E: Lay the blossoms on a crinkled piece of aluminum
foil to dry overnight. Fig. F: Brush petal dust onto the
blossoms. Fig. G: Apply wet petal dust dots to the
» Gum paste see recipe at right
» Shortening and cornstarch
» Gel food coloring (optional)
» Nonstick board Try a plastic cutting
board from tapplastics.com.
» Nonstick rolling pin I made mine out
of a 6" acrylic rod from Tap Plastics.
» Small plastic bag and aluminum foil
» Plastic sleeve for 3-ring binder
» Small soft paintbrush and floral wire
» Petal dust can be bought at specialty
baking stores or at globalsugarart.com
» Flower making tools Get the
Wilton Floral Collection Flower
Making Set ($22 at wilton.com)
or buy individually:
» Ball tool
» Small 5-petal flower cutters
» Gum paste foam former
» 1lb confectioner’s sugar,
» 2 egg whites
» 3tsp vegetable shortening
» 6tsp tylose an edible thickening agent, available at
cake shops or online
Lightly beat the egg whites with an electric or stand
mixer. Add the powdered sugar and beat for 5 minutes
on medium speed. Add the shortening and mix for
another 15 seconds. Add the tylose and beat for a few
seconds. The mixture will thicken rapidly, so be careful
not to burn out the mixer’s motor.
Store gum paste in a plastic bag, and sealed inside an
airtight container. Refrigerate and let rest overnight. The
dough will last several weeks if refrigerated when not in
use and can be frozen for a longer shelf life.
Adapted from a recipe by sugar art guru Nicholas Lodge.
His site, internationalsugarart.com, sells many of the