Fondant flowers and leaves are a beautiful decoration for cakes and other desserts.
Recipe · Fondant
Fondant flowers and leaves
- 6 ingredients
- 8 steps
Ingredients
Materials
- Fondant in different colors
- Rolling pin
- Petal- and leaf-shaped cutters
- Modeling tools (such as a ball tool and a veining tool)
- Paintbrush
- Water or edible glue
Step-by-step preparation
- Dust your work surface with cornstarch or powdered sugar so the fondant doesn’t stick.
- Roll out the fondant to a thickness of about 2–3 mm.
- Cut out the shapes with the petal and leaf cutters.
- Use the ball tool to thin the edges of the petals and give them a curved shape.
- Use the veining tool to mark lines and veins on the leaves and petals.
- Use a brush to apply a little water or edible glue to the base of each petal and stick them together to form a flower. Use petals of different sizes for a more realistic flower.
- Use the same technique to stick leaves together and create a larger leaf.
- Let the fondant flowers and leaves dry at room temperature for at least 24 hours before using them to decorate your desserts.
You can use different fondant colors and color combinations to create flowers and leaves in different shades. You can also use food painting techniques to add details and shading. And with different modeling tools and techniques you can make all kinds of flowers and leaves, such as roses, daisies or mint leaves.
Enjoy making beautiful fondant flowers and leaves for your cakes and desserts, and surprise your friends and family with your decorating skills!