Page 62 - Pastry & Baking Magazine

60
Pastry & Baking North America
1.
4.
7.
2.
5.
8.
3.
6.
9.
5.
Prepare black stamens. Cut
and glue the ends of the
stamens with tacky glue and
leave to dry.
6.
Tape the stamens to the poppy
centre using green florist tape.
7.
Brush the ends of the black
stamens with gum glue and dip
into yellow colored cornmeal
or semolina to resemble pollen.
8.
Roll gumpaste into sausages
and insert florist wire gauge
#24
into sausage. Flatten
sausage and cut out poppy
petals. Thin the petals with
ball tool.
9.
Vein the petal using a friller
and soften and frill the edges
of the petal using a metal
ball tool.
10.
Dust the poppy petals and
poppy centre using dusting
colors.
10.
1.
Roll black fondant to required size.
2-3.
Cover cake with rolled out fondant and smooth sides. Crimp the top edges of
the cake if desired with a crimper.
4.
Prepare poppy centre using green florist wire gauge #22, cut into 3 parts. Make
a hook at the end of the wire using pliers. Roll a small piece of green gumpaste
to the size of a pea. Crimp the gumpaste ball into 5 parts using tweezers.
Creative Cakes