Fondant Peach Blossoms and Leaves

Name: Fondant Peach Blossoms and Leaves
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Global
Ingredients: 1 blossom-making set (with 1 1/2-inch, 1-inch, 1/2-inch, and 1/4-inch blossom cutters); 48 servings Flower forms; 1 Leaf mold; 48 servings Cornstarch; 237 milliliters Paste food colorings: creamy peach, butter yellow, juniper green; 907 grams gum paste; 48 servings Gum glue; 1 Tbsp meringue powder; 237 milliliters powdered sugar; 2 Tbsps warm water; 1 inch cutter; 2 smalls (144-count) packages yellow stamens, cut in half

Fondant Peach Blossoms and Leaves might be a good recipe to expand your hor d'oeuvre collection. This gluten free and dairy free recipe serves 48. One portion of this dish contains approximately 0g of protein, 0g of fat, and a total of 93 calories. From preparation to the plate, this recipe takes about 45 minutes. A mixture of blossom-making set, gum glue, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Sprinkle cutting board with cornstarch.

Ingredients you will need

Corn Starch

Equipment you will use

Cutting Board

Knead 1/4 cup gum paste at a time with a tiny drop of creamy peach paste food coloring, adding more food coloring a little at a time, if necessary.

Ingredients you will need

Food Color

Peach

Roll gum paste to 1/8-inch thickness. (Cover remaining gum paste.)

Ingredients you will need

Roll

Cut out 1 petal of each size with 1 1/2-inch, 1/2-inch, and 1/4-inch cutters. Lightly dust coated doubled-sided mold with cornstarch; press each petal into mold. Return large petal to bottom half of mold. Lightly brush center with gum glue; top with 1/2-inch blossom.

Ingredients you will need

Corn Starch

Brush center with gum glue; top with 1/4-inch blossom, pressing center of stacked blossoms together.

Remove and place on flower forms to dry. Repeat, making 4 dozen blossoms.

Repeat rolling and cutting gum paste procedure using 1-inch and 1/2-inch cutters. Return 1-inch petal to bottom half of mold. Lightly brush center with glue gum; top with 1/2-inch blossom. Gently press center; fold in half, and pinch bottom together, forming a bud.

Beat powdered sugar, meringue powder, and 2 to 3 tablespoons warm water at high speed with an electric mixer until soft peaks form. Stir in a tiny drop of buttercup yellow coloring.

Ingredients you will need

Powdered Sugar

Water

Equipment you will use

Hand Mixer

Insert a coupler into a decorating bag; fit coupler with metal tip #14, and fill with powdered sugar mixture. Pipe a small dot of mixture in center of each peach blossom; insert 5 to 7 stamens in icing.

Ingredients you will need

Powdered Sugar

Icing