I was looking for inspiration one morning, and was actually seeking a big bloomed flower to recreate. But Spring is a time of small unfolding, with petite, delicate blooms leading the way and soft discrete colours. I was instantly drawn to a pot of Minnow Narcissus', their buttery soft yellow petals and large open trumpet throats. And sitting right next too them were hundreds of heads of Primulas. The two made the most perfect pairing, and I knew then that this was all the inspiration I needed.
These are so simple to make, but look absolutely gorgeous on all sorts of cakes, Mini Cakes, Cupcakes, Fondant Fancies........the choices are endless.
- Florist or gum paste of your choice - pale yellow (I like Sugarflairs Primrose)
- TREX or vegetable fat
- Edible Glue & brush
- Small daffodil cutter (if you have a Freesia cutter this may work too)
- Tools: mexican hat board (or non stick board and you can roll your own), non stick rolling pin, celpad, Dresden tool, Veining / Frilling tool (FMM), Ball tool, Bone tool
- Small amount of pale yellow Royal Icing in a piping bag
- Dimpled Foam, foil or tissue
- Lightly TREX your non stick board and thinly roll out your Florist paste to approximately 1 mm thick.
- Using your daffodil cutter, cut out 2 shapes per flower. Make sure to rub your finger around the edge of the cutter to take off any 'furry' edges so that you achieve a clean cut. Ensure that you don't allow the shapes or paste to dry out by covering them with a plastic sheet or food bag.
- On a celpad roll the veining / frilling tool across each of the petals.
- Flip the cut shape over and using the thinner side of Dresden tool, run it with firm pressure from the tip of the petal to the edge of the centre. Pinch the tips of the petals to achieve a pointed edge.
- Upturn the petals back to the right side up. Place a small amount of glue into the centre of one of the petals and place the second petal directly on top of it, with the underneath petals sitting between the gaps. Gently shape by pressing in the centre with a Ball or Bone tool.
- For the 'Throat', take a tiny piece of paste (watch out - it is natural to start with too big a piece!) and roll the paste into a small ball. Make sure that it doesn't have any cracks in it, if it is a little dry you can rub in a tiny amount of vegetable fat. Using the Veining tool, indent a slight hole into the centre, then roll the two together on the celpad to enlarge the hole to create the veined throat.
- Attach this with edible glue to the body of the flower, again securing to together with a Ball or Bone tool. Place the flowers in dimpled foam, scrunched up foil or tissue to dry in shape.
- As an option you could dust the throats with a little yellow edible dust.
- Pipe 3 small dots with the Royal icing to finish.
Primroses were actually the first sugar flowers I ever made, and my mum still has the piece I first created.....it's now over a decade old! Here is a quick step by step guide to creating your own:
- Florist or gum paste of your choice - pale yellow & pale green (I like Sugarflairs Primrose & Gooseberry)
- TREX or vegetable fat
- Edible Glue & Brush
- Primrose cutter
- Primrose leaf cutter
- Edible dusting powder in pale yellow
- Brown food colouring & vodka, lemon juice or another clear alcohol.
- leaf veiner - either Primrose or generic
- Tools: mexican hat board (or non stick board and you can roll your own), celpad, non stick rolling pin, Bone Tool, Cone Tool, brushes
- On a lightly greased board roll your pale yellow paste thinly into a mexican hat. You are looking to get the paste about a millimetre thick around the edge.
- Using the primrose cutter, place the rolled paste onto a non-stick board and cut out the shape with the 'hat' in the centre.
- Using the edge of the celpad (or if you find easier place the upturned shape into the holes in a celpad) and stretch and soften the edges with the edge of a Bone tool. You are looking to achieve an effect where the leaves will slightly overlap each other. But be careful not to overwork too much so that you distort the petals too much.
- Use the cone tool to indent into the centre to shape. Allow to dry in dimpled foam or tissue.
- When dry you can dust the flowers. On some tissue work a little edible dust into a brush and gently dust the centres of the flowers.
- If you wish you can paint the petals with some brown paint, let down with a little clear alcohol or lemon juice.
- To make the leaves, roll the green paste to approximately 1 mm thick, cut with the leave cutter and emboss with a silicone leaf mould. Leave to set in shape in dimpled foam, foil or tissue.