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Table Decorations

Frangipanis Tutorial

Frangipanis Tutorial

Georgia Glynn Smith

Ingredients (to make about three large, two medium
and two small frangipanis)

– 300g white flower
paste

– a small amount
of soft-peak royal icing

– 
Food paste colouring in Teal (by Wilton)

– 
Craft dusting powder in Primrose and
Tangerine (both by Sugarflair)

– 
Edible glue

– 
White vegetable fat

Equipment

– 
the basic kit

– 
Frangipani petal cutter set (by TinkerTech Two)

– 
Ball tool

– 
Selection of regular andsmall cupcake paper
cases

– 
Paper piping bag

SEE PEGGY’S FLORAL COLLECTION

To recreate the
cake…     

You will need a cake
that’s 10cm in diameter and 10cm high, covered with marzipan and
white sugar paste.

Method

While the icing is
soft,
make horizontal lines about 2.5cm apart on the cake’s
sides with the back of a kitchen knife.

Let the icing
set
andpaint the cake with stripes using the teal food
colouring.

Roll out the white
flower paste
until 2mm thick. Add vegetable fat and
knead if the paste feels too firm. Cut out five petals for each
flower, using the same-sized cutter for each.

Place the petals on
the flower foam pad 
and push the ball tool along the
centre of each (2). The edges should remain thick
while the inner part should curve to form a cup shape.

Brush the right
side of a
petal with edible glue and place
another over the top so that it overlaps by one third.

MORE FOOD AND DRINK
INSPIRATION

Repeat for
remaining petals and fan them out (3). All petals
should meet at the bottom.

Place the pointed
end of the CelPin where the petals
meet, then
roll the petal fan into
a cone shape. Pinch the bottom of the petals together so they open
out into a flower (4).

Trim the excess
paste
from the bottom and place the flower in a
paper case. Repeat and leave the flower to dry.

Dust the flower
centres
with the primrose dusting powder. Work your way from
the centre to halfway along each petal.

Mix tangerine and
primrose dusting powder
and add an orangey hue to the
centres (5).

Steam the flowers
over boiling water to ensure the colour is set.

Pipe some royal
icing onto the backs and stick to the cake.  

SEE MORE PEGGY PORSCHEN CAKE RECIPES

Edited extracts taken from ‘Cakes In Bloom: The Art of
Exquisite Sugarcraft Flowers’ by Peggy Porschen, £25; www.peggyporschen.com