I'm feeling super generous so today I am going to share one of my secret decorating weapons with you, something I turn to when I need a quick fix but don't have a lot of time or money to spare.
Sweet sugar blossoms.
I've done up a quick and easy tutorial showing how simple it is to make up these sugar blossoms from fondant. Once you make them you can use to dress up anything from cupcakes, to cookies, or marshmallows and cakepops.
Yup pretty much anything you like.
There's no big trick to these flowers, just a few tools, a couple of practice runs and you will be on your way to creating a sweet posy of blossoms yourself.
They are so quick and easy to make I usually make more than I need and store them ready to use when I need a little extra something to brighten a treat up.
The step by step photo instructions are below plus I've even made a super fast YouTube tutorial up so you can watch me. Well watch my waist and arms :)
Oh and it would be super neat if you could take the time to follow me on Pintrest, Instagram or Bloglovin.
DIY Simple Sugar Blossoms
Equipment and Ingredients
Pink edible petal dust
Small plastic rolling pin
5 petal blossom cutter
dry clean brush
Separate clean bush and wateror edible glue
Non stick pad
flower formers (I use a small artists palette)
Dust a workbench with a little cornflour (cornstarch) and knead the fondant until pliable.
Redust the workbench if necessary and roll out the fondant until around 1mm (16") or so in thickness. You may like to lift the fondant and turn a little to ensure it is not sticking.
Using the blossom cutter, press into the thinly rolled fondant to cut out the blossom shapes. Place the cut out shapes on the non stick foam.
Use the ball tool to softly roll around each petal to thin it out and make it a cup shape.
Dust the flower formers with a tiny amount of cornflour (cornstarch) and place the shaped fondant blossoms into them to set/dry.
Once they are dry brush lightly with the petal dust using the clean dry brush. I start in the centre and dust outwards lightly on each petal. Remove any excess dust carefully with a soft bristle brush.
Roll 3 small balls from the pink fondant for each flower and adhere 3 small balls of fondant in the center of each flower with a very small amount of water.
Once dry the flowers can be used immediately or stored for a number of weeks until required. I store mine in airtight containers. Some people like to pop little packets of food safe silica gel in the containers.
The above pictures and post are original works and the property of Linda Vandermeer.
Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores: