These simple-to-make fondant blossoms are a quick and easy way to add a handmade touch to cupcakes or texture to a wedding cake.Blossom cutters do all the work to make these edible flowers a cinch.

 

STEP 1: ROLL FONDANT AND CUT OUT BLOSSOMS

On a surface lightly coated with powdered sugar, roll the fondant very thin, approximately 1/8" thick, and cut out the blossoms. Place them on a foam pad.

 

STEP 2: SOFTEN WITH A BALL TOOL

Use a Ball Modeling Tool to soften the petals of each blossom and to give them a more delicate appearance.

 

STEP 3: PLACE IN A FLOWER FORMER TO DRY

Place the blossoms in a flower former and gently press them into the cavities with the Ball Tool to give them a cupped shape.

 

STEP 4: ADD POWDERED COLOR FOR EFFECT

Use a paintbrush and Powdered Food Coloring to apply color to the center of the blossoms. Shake off any excess powder. Use colored royal icing to pipe a center in each blossom or pipe a dot of piping gel and dip in colored non pareils for a more textured center.