Servings: 6 people
Calories: 140kcal
Cost: $15
Equipment
- Small rolling pin
- Flower cutters
- Foam pad
- Ball tool
- Drying foam or egg cartons
Instructions
- Prepare your work surface by lightly dusting it with cornstarch or powdered sugar.
- Roll fondant or gum paste to about an eighth-inch thickness using a small rolling pin.
- Use flower cutters to cut out petal shapes and place them on a foam pad.
- Take a ball tool and gently press and drag it along each petal edge to thin and ruffle them.
- Let the flower dry slightly in a small bowl or egg carton to shape the petals.
- For a center, roll a small ball of contrasting colored fondant, brush the middle of the flower with water or edible glue, and press the center in place.
- For sugar flowers, insert flower wire into petals and allow them to dry in a curved position to mimic real flowers.
- Finish with petal dusts for color and realism, applying lightly for depth and blending.
Notes
Cette recette est très appréciée pour sa facilité et son goût irrésistible. Un dessert qui fera admirer vos talents de pâtissier !
Nutrition
Calories: 140kcal | Carbohydrates: 34g | Protein: 1g | Sodium: 2mg | Potassium: 10mg | Sugar: 30g
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