In this week’s ‘Tutorial Tuesday’ we show you how to make a very simple yet dramatic ruffled flower to adorn atop your cupcakes and cakes. You can adapt this flower to any cake design by experimenting with colour, shape, textures etc. Why not add edible diamonds in the centre of your flower for a more fashion styled design, cut your circles using a scalloped cutter for extra shape and ruffles.
‘Tutorial Tuesday: How to make a sugarpaste ruffle flower corsage!
What you need…
Flower / modelling paste by Renshaw (We coloured ours with ‘Dusky Pink’ by Sugarflair)
PME Ball Tool
Twinkle Baker Decor’s Sugar Pearls
Squires Kitchen edible glue
Tala pastry cutter set
Step one: Roll out your sugarpaste until it is wafer thin; this will make it much easier for you to create your ruffles later.
Step two: Now your sugarpaste is ready cut out four circles, descending in size, using your pastry cutter set by Tala.
Step three: On a foam pad use your ball tool to slightly ruffle the outer of each circle.
Step four: Use a paintbrush end to increase the ruffled texture on each circle.
Step five: Place the largest ruffled circle into a teacup.
Step six: Dabbing edible glue on each layer place all ruffled circles atop each other in the tea cup. Add further ruffled circles in appropriate size to create a more dramatic shape.
Step seven: Spread a small amount of glue inside the smallest ruffled circle and dot inside some sugar pearls for detail.
If you have followed this tutorial you will now have your very own ruffled flower corsage!