A few months back I booked a HUGE wedding cake for a bride who dreamed of a cascade of hand-made sugar flowers sweeping down her six tiers. It had been a while since I spent any serious time making flowers out of gum paste- not since my days as an unpaid intern at the flower factory so many years ago.
Back then I was at the bottom of the chain of production, and we interns were in charge of making most of the filler flowers- hundreds of hydrangea, slews of snapdragons, rows and rows of rose buds, and leaves, leaves, leaves… I passed an entire week- every day, all day- rolling, cutting, veining and shaping leaves on wires for our delicate sugar roses that came in all colors- the week after was spent dusting the leaves with colored powders, dipping them in a noxious sticky glaze and tying them together with floral tape. And when I had tied the very last leaf with a sigh of satisfaction and relief, I was instructed to pull out the green gum paste and start production all over again.
For the Cattleya orchid and the Peony, each petal is cut separately, pushed onto a wire, shaped and dried wavy to give it movement.
Other flowers like roses, hydrandgea and calla lilies are shaped and dried upside-down overnight.
Once the petals and flowers have dried hard, they are brushed with petal dust to bring out highlights and shadow, like makeup.
The process is completed over several days with little to show. And then suddenly, when all the centers and petals and buds and leaves are dry and dusted and ready to be tied, do you begin to see your garden grow!
The cake was so large that I had to take it in two pieces...
GORGEOUS!!!!
ReplyDeletedo you put them straight into the cake or into flower picks? how does the weight of the flower not rip through the cake with that many? I can never understand this... b/c mine always do (granted I don't use much fondant b/c people specifically ask NOT to have it). Is it just impossible to do this kind of spray on a buttercream covered cake?
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