This tutorial was printed from Edible Artists Network Magazine Spring 2014 Issue - www.edibleartistsnetwork.com

www.edibleartistsnetwork.com

Gumpaste DahliaA Tutorial by Kaye Hartman

Kaye Hartman is an accomplished Le Cordon Bleu Pastry Chef, an author and a cake designer, and manufactures her own line of cake decorating products. Her work has been featured on the Ellen DeGeneres show and in Pastry Art magazine and several localnewspapers. She has

taught unique cake decorating skills in different parts of the world. She is the owner and president of Petal Crafts USA (www.petalcrafts.com) and Cake Arts Academy (www.cakeartacademy.com).

Gumpaste#24 or #26 floral wire

Edible glueLong-nosed pliers

4mm or #3 round piping tipSmall daisy cutter

Small ball toolDresden tool

Dahlia cutter www.petalcrafts.com/gumpaste-cutter-dahlia.html

Pink passion compressed or loose dust

This tutorial was printed from Edible Artists Network Magazine Spring 2014 Issue - www.edibleartistsnetwork.com

Make a ball of green gumpaste the size of a macadamia nut or use a

measuring ruler to make uniform balls.

Indent a small circle in the middle of the ball using a 4mm or #3 round

piping tip.

Use #24 or #26 floral wire and bend an open hook using a long-nosed plier.

Brush a small amount of edible glue on the floral wire and insert the hooked wire into the center of the ball about halfway through.

Poke holes around the circle using a needle tool and let dry for at least a couple of hours.

Using a small daisy cutter, cut a set of petals and detach each from the center.

Run a dresden tool through the center of each petal to make an indentation and curl the petals inward.

Use a small ball tool to thin and elongate each of the detached

daisy petals.

This tutorial was printed from Edible Artists Network Magazine Spring 2014 Issue - www.edibleartistsnetwork.com

Brush a small amount of edible glue on the petals and attach around the

center of the flower.

Using the smallest Dahlia cutter from the Petal Crafts’ set, cut half petals, thin with a ball tool and roll tightly.

This is how the first layer of small petals should look.

Brush a small amount of edible glue on each petal, enough to make it tacky.Attach each petal around the green center making sure they are spaced evenly.

Cut another set of petals using the same size cutter and repeat the procedure as with the first layer of white petals, only this time, don’t roll the petals too tight.

Repeat steps 6 through 9 for the second layer of green petals.

Make 12 to 14 of these petals.

Make 12 to 14 of these petals and attach it between the first layer of

petals as shown.

This tutorial was printed from Edible Artists Network Magazine Spring 2014 Issue - www.edibleartistsnetwork.com

Cut half a petal using the medium sized cutter from the Petal Crafts’

Dahlia cutter set and place between the silicone veiner in the set.

Attach enough petals to make the flower look full and rounded.

Dust the tips of the petals with pink passion compressed dust or loose dust depending on your color preference

and the center with Green Apple.

Use a dresden tool to make an indentation on the center tip of each petal.

Cut more half-petals using the largest cutter in the set. Brush some edible glue on one side of the bottom half of the petal and fold. Make about 18 to 20 of these petals and attach them around the flower slightly taller than the 3rd layer of petals. Repeat this procedure depending on how big you want your flower to be.