Welcome to the Cake Decorators Q&A

what other flower cutter can i use for the flower? also is it only flowere paste that i can use to make it look like your’s

Hi adeokunlola

You can use any cutters, I made a big frilled poppy and also a large unwired rose using the five petal blossom cutter. The choice is up to you. Flower paste , gum paste, petal paste are all very much alike so you can use any of them. If you’d like to make your own flower paste there are some recipes here http://www.cakeflix.com/questions/clarke-baxter

I have made my own gum paste using Chef Nicholas Lodge’s recipe It is quite white in color and not expensive to make.
This is from the 2008 World Pastry Forum, Aug. 26-Aug 30, 2008
“Ingredients:
fresh or frozen egg whites 125 g or 4 3/8 oz.
powdered sugar (10X) 700g + 250 g or 1 lb 9 oz. + 9 oz.
Tylose Powder 35 g or 1 1/4 oz.
Vegetable shortening 20 g or 3/4 oz.
An alternative to using fresh or frozen egg whites:
water 105g or 3 3/4 oz.
dried egg whites 20g or 3/4 oz.
Soak the dried egg whites in the water for approximately 30 minutes, stirring occasionally to break up the lumps. Once dissolved, strain into mixing bowl and continue with recipe.
– Place the egg whites in a Kitchen Aid mixer bowl, fitted with the flat paddle.
– Turn the mixer on high speed for 10 seconds to break up the egg whites
– Turn the mixer to the lowest speed; slowly add the 700 g of powdered sugar. This will make a soft consistency royal icing.
– Turn up the speed to setting 3 or 4 for about two minutes
– Make sure the mixture is at the soft-peak stage. It should look shiny, like meringue and the peaks fall over.
(If coloring the entire batch, add the paste, gel or liquid color at this stage, making it a shade darker than the desired color.)
– Turn the mixer to the slow setting and sprinkle the Tylose in over a 5 second time period. Turn the speed up to the high setting for a few seconds. This will thicken the mixture.
– Scrape the mixture out of the bowl onto a work surface that has been sprinkled with some of the 250g of powdered sugar. Place shortening on your hands and knead the paste, adding enough of the reserved powdered sugar to form a soft but not sticky dough. You can check by pinching with your fingers and they should come away clean. Place the finished paste in a zip-top bag, then place the bagged paste in a second bag and seal well.
– Mature the gumpaste for 24 hours if possible before use, keeping in a cool environment.
– When you are ready to use the paste, cut off a small amount and knead in a little vegetable shortening into the paste. If coloring at this stage, knead the color into the paste until the desired shade is achieved.
-When not in use, the paste will need to be stored in the refrigerator. Before use, remove from refrigerator and allow the paste to come to room temperature. Knead a small amount of shortening into the paste.
-Always store the paste in the zip-top bags, the paste will keep under refrigeration for approximately 6 months. You can keep the paste longer by freezing. Be sure to use zip-top freezer bags. If you will be freezing a batch of paste, allow it to mature for 24 hours before placing into the freezer. The paste can be kept in the freezer for several years with no problems and can be taken out of the freezer, thawed, used and refrozen without any problems or ill effect on the paste.
– Less Tylose can be used if you do want the gumpaste to dry as fast.”