Cake! magazine by Australian Cake Decorating Network November 2017 | Page 28

gorgeous Gardenia
By Nanette Van Orsouw of Look At That Cake
Tools and Supplies
a. Grooveboard or Celboard
b. Suitable working surface
c. Foam bumpy former
d. Foam petal pad
e. Non-stick small rolling pin
f. Knife/scriber tool
g. Toothpick
h. Brush to apply sugar glue
i. Metal ball tool
j. Palette tool
k. Sugar glue
l. Cornstarch
m. Shortening
n. Rose petal cutter 4cm and
s. Green floral tape
multipurpose veiner
o. 26g green and white wire, 20g green wire
t. Celbuds 3cm, hot glued to a 20g green wire
u. Green and yellow petal dusts
p. Gardenia leaf cutters and veiner
q. Sugar paste in white and dark green
r. Needle nose pliers and small pair of scissors
v. Confectioners glaze
w. Brush/s to dust buds and leaves
Make the Centre.
Introduction
Fragrant and stunningly beautiful, the gardenia is certainly an all-time favourite flower of mine, and it
really is surprisingly simple to get realistic results using sugar paste.
The buds and leaves, in hues of fresh spring greens, really provide a pop of colour against the crisp
whiteness of the flower.
Have fun learning my version of this wonderfully versatile and striking flower, that is easy to use as the
focal point in almost any design.
Step 1:
Roll soft white sugar
paste thinly on your work
surface.
Step 2:
Cut 5 petals using the
4cm rose petal cutter.
Step 3:
Vein each petal between
2 veiners, applying
gentle pressure.
Step 4:
Thin the edges of each
petal using a ball tool,
half on and half off, the
edge of the petal. Don’t
create too much ruffle at
this stage.