Modern Sugar Flowers: Contemporary cake decorating with elegant gumpaste flowers by Butler Jacqueline
Author:Butler, Jacqueline [Butler, Jacqueline]
Language: eng
Format: epub, pdf
Publisher: F+W Media
Published: 2017-04-08T04:00:00+00:00
14. Make five small petals, nine medium petals, and five large petals per flower. Support the backs of the larger petals with modeling tools or other small objects if needed to prevent them curling over backwards.
ASSEMBLE THE RUFFLED PEONY
15. Lay out the 19 dry peony petals in front of you in the following order: four medium, five large, five medium and five small. Using half-width floral tape, attach the first medium petal to the stem so the base of the petal is lined up with the base of the pistils.
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