Sugar flowers for my red velvets...to eat or not to eat...follow me day 3

They look pretty and delicate and absolutely stunning. They taste sweet. Too sweet. Some people enjoy eating them but I'm one of those that prefer looking and appreciating its beauty than eating it.

For the cakes, I wanted to try and make a range of different flowers in peach and so I had to colour the fondant with yellow and pink to get a deep peachy colour for the centre. I used a Peggy Porchen book to make the flowers, and although not exactly the same, they look to be turning out pretty well.

First you have to make the centres and leave them on wire to harden. The next day is when you start making the petals and assembling the flower.

You initially need to have a few tools and correct cutters which is a bit of an investment, but, what you really need is time.

Another trick is to improvise when you don't have all the tools. Here I used heart cookie cutter to make this flower as I didn't have the correct Camillia lace flower cutter.

All the flowers turned out really pretty and I was quite pleased with them. Which one do you like??

Now, the finishing touches ie. the flowers are made...the mini cakes need to be covered in fondant and simply finished off. 

Hope you're enjoying this journey with me...