Gerbera daisies are beautiful, vibrant flowers that you can make from fondant to decorate cakes and other desserts.
Recipe · Fondant
Fondant gerbera daisies
- 8 ingredients
- 11 steps
Ingredients
- Fondant (white plus the colors you want for the flowers)
- Gel or paste food coloring
- Rolling pin
- Petal-shaped cutter
- Round cutter
- Ball modeling tool
- Paintbrush
- Cornstarch or powdered sugar, to stop the fondant sticking
Step-by-step preparation
- If you want to color the fondant, add a small amount of gel or paste food coloring and knead well until the color is even.
- 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 petals with the petal cutter. Make at least 5 petals for each gerbera.
- Use the ball tool to thin the edges of the petals and give them a curved shape.
- Cut a small circle of fondant with the round cutter for the center of the flower.
- Use the ball tool to make a small hole in the center of the circle.
- Use the brush to lightly moisten the edges of the petals with water or a little edible glue.
- Layer the petals around the center of the flower, slightly offset. Make sure the larger petals are at the bottom and the smaller ones on top.
- Use the ball tool to shape the petals so they curve upward.
- Let the fondant gerberas dry for at least 24 hours before using them on your cake or other dessert.
Once the fondant gerberas are completely dry, use them to decorate your desserts: on top of a cake, on cupcakes, on cookies or anything else you like. You can also use different fondant colors to make a variety of gerberas and arrange a little bouquet on top of your cake.
Fondant is very pliable and versatile, so experiment with different petal shapes and sizes to create different kinds of flowers. You can also use modeling tools to add texture and details to the petals, such as lines and veins. Enjoy making beautiful fondant gerberas for your cakes and desserts!