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Table Decorations

Climbing Cosmos Tutorial

Climbing Cosmos Tutorial

Georgia Glynn Smith

Ingredients (to make about 20 large, 20 medium and 20 small
cosmos flowers):

● 500g white flower paste

● 150g royal icing, soft-peak    
consistency

● Food paste colouring in Claret, Spruce Green (both by
Sugarflair) and Primrose (by Wilton)

● petal dusting colour in Plum and Primrose (both by
Sugarflair)

● Edible glue

● White vegetable fat

● Cornflour in a muslin pouch, for dusting

● 1tbsp semolina

 

Equipment

● the basic kit

● Fantasy flower cutter set

● Flower centre mould

● Shell tool

● wide artist’s paintbrush

● Silicone tray with 4cm half-sphere moulds

● 2 silicone trays with 6cm half-sphere moulds

● 2 paper piping bags

SEE PEGGY’S FLORAL COLLECTION

To recreate the cake…      

You will need a round, stacked cake covered with marzipan and
white sugar paste. The three tiers should measure 10cm, 15cm and
20cm in diameter, each 10cm high.

 

Method

Mix 400g white flower paste with the claret colouring to make a
very pale pink. If the flower paste feels firm, add vegetable fat
and knead.

Roll out some paste until 1mm thick, then cut out your flower
shapes using the fantasy cutter.

Place each shape on the petal foam pad and ball the centre and
edges with the CelPin (2).

Run the shell tool from each petal edge to its centre, letting
all the petals curl upwards (3).

Lay each flower in the well of a half-sphere mould dusted with
cornflour (4). For the large flowers, use a 6cm mould; for the
medium, 4cm; and for the small, use the wells in your paint
palette. Leave to dry.

Mix the remaining paste with the primrose colour and make around
60 pea-sized balls (5).

Push each into the fourth-largest well of the flower-centre
mould. Once dry, brush the edges with plum dusting powder using the
wide artist’s paintbrush. Follow the lines on each petal to enhance
them (6).

To make the flower centres, brush the middle of each flower with
edible glue and stick the ball shapes in place (7). Mix the
semolina with some primrose dusting powder.

Brush the yellow flower middles with edible glue and sprinkle
over the semolina. Tip off any excess semolina (8).

Mix the royal icing with the spruce green colouring. Pipe stems
down the cake tiers’ sides, varying the heights.

To add small leaves, pipe a dot and drag towards the stem.

Pipe a blob of icing at the top of each stem and add a flower
(9). Hold against the side for a few seconds to help the icing
set. 

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