GUM PASTE PEONY  RECIPE BY

CANDY

Another amazing edible bloom from guest chef Candy.


ADVANCED
 We recommend you complete the Introduction to Gum Paste and Tools with
Candy online class before attempting this.


100 MINS

MAKES N/A

CENTRES
METHOD
INGREDIENTS

Dip a very small amount of the uncoloured gum paste into the
QS gum paste
green colour and add it to the uncoloured gum paste. Stretch
green AmeriColor gel colour
the gum paste to combine both. You can use gloves to avoid
vegetable shortening
colour transfer. Use plyers to cut 4 small wires and create a
EQUIPMENT closed hook on each. Roll a small amount of coloured gum
paste out. Add a small amount of shortening to your fingers
gloves (optional) and roll out to a ball. Make one end pointy, like a shape of the
plyers olive. Apply it directly to the pencil tool. Between thumb and
wire second finger create an indent and sharp edge. Remove from
pencil tool the pencil and pull the tip gently and curve it backwards. This
glue will be the top of the centre. With the hooked wire, dip into glue
( see our online video for instructions). and insert into the centre. Pinch gently to adhere the gum paste
to the wire, careful not to alter the shape. Create 4 of these and
set aside to dry.

 NOTE
You can pre-make the centres and store them for up to 2 years.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.
PETALS
METHOD
INGREDIENTS

Divide the gum paste into about 3 pieces. Take a small piece
200g (7.05oz) gum paste
off one of the gum paste pieces and dip it into the pink colour.
( see our online video for instructions)
Press it together with the uncoloured gum paste piece it came
pink AmeriColor gel colour
from and roll into a ball, stretching it out to combine the colour.
small muslin cloth bags with cornflour/corn
Add the coloured ball to another piece of gum paste of the
starch inside
same size. Roll together but do not fully mix it to create a mar-
EQUIPMENT ble effect. Transfer the gum paste to a sandwich bag.

petal cutter set Flatten a small amount of pink gum paste and roll it out to 2mm
veiner between 2 sheets of acetate.
2 x acetate sheets

For this flower, the first layer consists of 3 petals and the second layer consists of 5 petals. You will cut out 8 petals
with the small cutter (2.5cm), 5 petals with the medium cutter (3cm) and 5 petals with the larger cutter (3.5cm). Once
you have cut the petals, space them out before positioning them between 2 sheets of acetate. Add a small amount of
shortening to the acetate before you start rolling. Roll out the edges of the petals from approximately 5mm onwards
using the pencil tool, keeping the thickness of the centres. Place each petal into the veiner one at a time and press down
with the other side. Gently pull the blunt end of the pencil tool over the petal to create a ruffle. Dip a small piece of wire
into the glue and insert it into the base of the petal, inserting it halfway. Hold the centre of the wire and gently pull it
towards you to create a curve and ensure it is secure. Apply a small amount of cornflour to the spoons and place the
petal directly onto the spoon. The petals are curved inwards and not outwards for this particular petal. Ensure the wire
is not showing when you insert it into the petal. If the petal is larger than the spoon, curve the petal inwards. Once you
have finished the first layer, start the second layer by continuing the process with the marbled gum paste. Roll out the
edges of the petals and place in the veiner. Apply to the spoon curving the edges inwards. Continue this until you have
completed 18 petals. Once they have dried and set, they can be assembled.

To make the petals without a veiner:

Take a small piece of pink gum paste and roll between 2 sheets of acetate. Cut out the petals of different sizes and store
the excess gum paste in the sandwich bag straight away. Once you have cut the petals, space them out before posi-
tioning them between 2 sheets of acetate. Add a small amount of shortening to the acetate before you start rolling. Roll
out the edges using the pencil tool, keeping the thickness of the centres. Place the petal on the foam piece and apply
a small amount of cornflour. Use the pointy end of tour pencil tool to create some creases by pointing the pencil tool
towards the centre of the petal and pulling it outwards. Make the lines along the sides so the centre is still thick enough
to insert the wire. Dip the wire into the glue and insert the wire halfway into the centre of the petal. Place on the spoon
and shape them inwards. Allow to dry in the oven at 40°C for 1 hour.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.
ASSEMBLY

INGREDIENTS METHOD

When the petals have fully dried, apply some of the pink colour
pink oil-based colour powder
to the tip of the green centres using a small paintbrush. Ap-
EQUIPMENT ply the pink colour to the petals with a brush, apply 4-5 lines
on both the front and back of the petals. Apply from the edge
small paint brush of the petal and pull the lines inwards. Create 10 bunches of
stamens stamen with 4-5 stamens per bunch. Secure them in the centre
floristry tape with the floristry tape. Wrap a thick piece of wire in floristry
wire tape. You will place the 4 centres at the end of the wire. Ensure
2 centres are across from each other and secure them then
apply the next 2, adhering with floristry tape. Apply the stamen
bunches around the centres, ensuring they’re evenly spread and
secure with the tape. Take the smallest of the 3-sized petals and
start to construct the flowers. Apply 3 petals for the first layer,
holding onto the base of petal and pull the wire downwards
to create an angle. Be very gentle when handling the petals.
Secure with tape as you go. The next layer will be 5 of your
next smallest flowers. Apply the first petal in between the pre-
vious petal and continue the same direction as you have been
to create the next layer. There are 5 petals on the next layer.
Always apply your next layer petal between 2 of your previous
layer’s petals. Position the petals a little lower than the previous
layer. Apply the final layer of petals, securing with tape as you
go. Always stretch the tape a bit and apply it close to the wire
to provide enough support and conceal the wires. When all the
petals are on, bring the tape all the way down to the base of the
wire. Make any adjustments to the petals as required.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.