You know those cakes covered in beautiful, realistic sugar flowers? Yes, they're amazing. And here's the good news: the techniques needed to create those lifelike blossoms aren't actually so hard.
Making edible sugar flowers is incredibly time-consuming, even if you're the savviest cake pro on the planet. That's why it's so important to know how to store fondant and gum-paste flowers so you can prepare them way ahead of time but keep them looking gorgeous.
If you worry that the warmth of your hands will melt your piped flowers, here's a recipe that will help you keep your cool. It's from Joshua John Russell and it's just the thing for novices — the (sans-butter) buttercream can stand up to higher temperatures, so your flowers stay happy and perky. Let's pipe!
Learn how to add a dramatic appliqué effect using a traditional brush embroidery technique. Then discover how to accessorize your cakes with molded studs, sugar pearls, gems and more. Lori also shares her final techniques for creating dazzling sugar pearls.