• fondant (white or colored)
• water & small food-safe paint brush

Suggested Equipment

• flower cookie cutters (various sizes)
• craft blade or sharp paring knife
• plastic painter's palette
• fondant modeling tool
• small fondant rolling pin
• edible metallic embossing dust
• vodka or vanilla extract & small, food-safe paint brush
• small wooden dowels or toothpicks

1. Roll out fondant using a small, non-stick rolling pin (watch Coloring & Rolling Fondant for tips!). Cut two of the same flower (of the same size). Use the cradt blade to trim excess dough
2. Brush a thin layer of water at the center of one flower. Lay the second on top, situating it so that the petals are off-set from the bottom flower
3. Place in one well of the painter's palette to shape the petals, pressing the center of the flower down into the well
4. Roll a small ball of fondant (of a different color), and place in the center of the flower. Use a ball-tipped molding tool to make an indentation
5. If desired, mix edible embossing dust with a bit of vanilla extract or vodka, and brush onto the center of the flower
6. Allow to dry in palette at least 1 hour
7. Once dry, remove and add to cakes or pastries. Smaller flowers can adhere to a fondant-covered cake with a bit of water, but larger flowers will need toothpicks or wooden dowels. Watch Filigree Piping for some additional tips on embellishing cakes with buttercream frosting