In this tutorial you can see how easy it is to make edible sugar blossoms using a set of cutters, a non stick rolling pin, a foam flower pad and some odd bits of sugar paste.
They look great in different colours, sizes and with contrasting centres.
It’s a really easy way to add some colour and some extra detailing to enhance a pretty and feminine cake.
A foam pad is a must for a cake decorator, it’s handy for drying cut out pieces as the air can circulate and speed up the process.
My blossom cutters are always in use, they are great for filler flowers in sprays and space fillers on cakes to help bring a theme together and add a splash of colour.
Delicate centres can be added with a piping bag filled with royal icing using a small plain nozzle.