Last post I gave you the recipe for the strawberry butter cream that I created for the cupcakes that I made for a graduation party. I'm back today, as promised, with the detailed instructions for the fondant Gerber daisies that I made as toppers to dress them up. For the daisies, I used my favorite home made MMF recipe and I used piped melted chocolate bark for the centers. Not exactly botanically correct (gerber daisies have wider flatter centers) but they did turn out pretty cute, don't you think?
Wilton Gum Paste Flower cutting set which includes almost everything you need to get started making a variety of flowers. (a fondant ball tool is also handy, but not necessary) It includes a detailed instruction booklet that gives you step by step instructions for using each individual cutter, most of which serve double duty for making multiple types of flowers. At just under $20 (on amazon.com), it's a deal, and of course, I've used the cutters in many other situations besides just making flowers. (you're only limited by your imagination)
The next step was to add the centers. Now, I had made fondant centers for them (that were more botanically correct), but they ended up being too big and covered up too much of the petals (stuff happens) so I decided just to pipe in some melted chocolate bark instead. Which ended up being a great move, because everyone seemed to love them. After that I waited until the last minute, just after frosting the cupcakes, before topping with each daisy. You don't want to do it too soon because the longer they sit on there, the softer the icing will make the fondant. (this is another reason for the thicker centers) So do this right before packing up and heading out the door. Also, it's important to point out that you'll want to keep them as cool as possible. Some of the extras that we had sitting in the cupcake carrier got really soft and the thin petals drooped because of the moisture inside. Here they are finished in the cupcake carrier/holders ready to go!