Daffodil Sugar Flowers
An easy to follow Daffodil sugar flowers tutorial.
Spring has sprung and the flower of the month are Daffodils. They are bright vibrant and give everyone a much welcomed spring glow. When I see a daffodil I always invision the sunshine and say goodbye to those horrible cold days!
FMM Sugarcraft have created a new video tutorial for sugarcraft & cake decorators. So learn how to make a completely edible daffodil for a gorgeous spring cake topper now.
Watch this video for a full range of tutorials on Spring Flowers. It includes Daffodil, Primrose, Daisies & Lily of the Valley.
All the cutters and equipment are available from our Spring Flower Collection.
Here’s a full step by step of creating you Daffodil Sugar Flowers.
- Attach approx 6 small stamens to a half-length 24-gauge wire.
- Cut out the trumpet shape and frill the widest edge with a cocktail stick.
- Join the two straight edges together by wrapping around a paintbrush handle.
- Pinch the bottom edges together to make a neat cone shape and thread onto a wire. Allow to dry.
- Use the petal cutter to cut out from a Mexican Hat the main shape and vein with the Multi Flower veiner.
- Cut out a second layer of petals and emboss with the flower veiner.
- Soften all of the petal edges before securing the cut petals to the main flower shape.
- Thread the trumpet wire through the centres and secure, leaving a reasonable length of cone to the flower. Taper the back of the paste well.
- Pinch the tips of the petals and add a long diamond of light brown tape to the base of the cone.