The poinsettia is an iconic Christmas flower and makes a beautiful decoration for your cakes and desserts.
Recipe · Fondant
Fondant poinsettia
- 7 ingredients
- 12 steps
Ingredients
- Red fondant
- Yellow fondant
- Petal-shaped cutter
- Round cutter
- Rolling pin
- Paintbrush
- Cornstarch or powdered sugar, to stop the fondant sticking
Step-by-step preparation
- Dust your work surface with cornstarch or powdered sugar so the fondant doesn’t stick.
- Roll out the red fondant to a thickness of about 2–3 mm.
- Cut out the petals with the petal cutter. Make at least 6 petals for each poinsettia.
- Use the ball tool to thin the edges of the petals and give them a curved shape.
- Cut a small circle of yellow 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 apply a little water or edible glue to the base of each petal and stick it around the yellow center, overlapping the petals slightly.
- Use a brush to apply a little water or edible glue to the top of each petal.
- Use a leaf cutter to cut small leaves from green fondant. Make at least 2 leaves for each poinsettia.
- Use the ball tool to shape the leaves so they curve slightly upward.
- Place the leaves under the poinsettia and press them lightly so they stick to the red fondant.
- Let the fondant poinsettia dry for at least 24 hours before using it on your cake or other dessert.
Fondant is very pliable and versatile, so experiment with different petal and leaf shapes and sizes to create different kinds of poinsettias. You can also use modeling tools to add texture and details to the petals, such as lines and veins, and use different fondant colors to make poinsettias in different shades.
Enjoy making beautiful fondant poinsettias for your Christmas cakes and desserts!