How to Make Peony (peony) sugar paste (fondant)

 Post I get quite long, but that's because I explain a long and wide. In practice, the flower-shaped to have no 5 minutes. Of course it's parts should be left to dried before being assembled. I worked ten days before the day on which I needed.

How to Make Peony (peony) sugar paste (fondant)

From the image below you can navigate to the size of the trays hearts that I've used for cutting sugar dough. If you have those with notched sides (these are used for the source of the idea ), it becomes even better.

• The parts of the flower should be made to dry bowls, trays muffin or something else appropriate. You can choose 3-4 size with a small difference BETWEEN THE, or as I am, (below visible), most bowl outside of the flower and the paper trays inside of the flower. See well and the difference in their diameter. It is better to adapt it to not happen that the inner part can not fit into the outside when dry.
  
  
  
  You can make a flower with more petals, as was done by the source of the idea , mine is no different. So I wanted. Achieve an effect that is seen in the photos, though if the flower has more leaves will become more sustainable.
  
  
  
  Everything needed for one flower the size of a handful:

• 55-60 g sugar paste (fondant), I've used it  mixed with a little 
• Tylose Powder
• 1 small and 1 large cookie cutter to cut cookies in the shape of heart (see sizes above)
• small rolling pin for rolling out the dough
• mini rolling pin or wooden sticks with rounded ends
• fat with  vegetable -   Spry ", spray butter or margarine for greasing lightly desktop and rolling pin
• powdered sugar or a 1:1 mixture of powdered sugar and corn starch dusting desktop
• Pastry glue 

Method of preparation:

Worktop and rolling pin is lightly coated with vegetable oil "Spry". Then desktop sprinkle with a little powdered sugar or a 1:1 mixture of powdered sugar and starch. On it is rolled sugar dough. It should not be too thin.

With trays are cut 4 large and 8 small.  To me have to Roll the dough into 2 times to get an entire piece. If you want more flower petals, you will need to cut more hearts from a larger piece of sugar paste. Sugar dough that's left me after excision of the heart was approximately 13 g If you do not rest enough dough you can add a little extra to get a ball weighing between 13 and 15 grams - it will be in the heart of the flower.

With the small rolling pin every heart rolled slightly as follows: Starting from the sharp side of the heart as a rolling pin passes through only half of it, and outlines its shape until it reaches the middle of the top. Then rolling pin is raised slightly as you move to the other half of the heart and repeat traffic - rolled gently by outlining the shape of the heart, in the other half. It looks like this (see photo) and going for a few seconds. then the edges of the heart are stretched further with the rounded part at the end of a rolling pin, so as to get something like ruffles. For this purpose, the rounded tip of rolling pin moves back and forth stretching definitely less fatty than the end of the leaf. Allow little space and the movement is repeated so at all Gorth part of the heart on the periphery of the sheet.

In exactly the same way handles all hearts. The first four of the small hearts are attached with glue around the pastry shaped ball of sugar paste. Look at the picture.

Second four small hearts are placed crosswise into small shapes, which to me is a paper cutter muffin (1). Center is smeared with a little pastry glue (2) and the core of the flower is carefully attached (3).

Big hearts were placed crosswise to a large cutter - their acute part is collected in the center of the bowl, and each of the petals on the walls rests in. It is the bowl to cover the hollow of a transparent film, so that the flower can be removed by easily when dry. At this stage, the two parts on either the color allowed to caked to RT. Depending on the weather it can take from 2 to 3-4 days.

Once the two parts are joined dried with little pastry glue. It is better to stay in the flower tray for another day, then using the foil is removed easily. 

Purple is gorgeous live, but photos always look terrible. Here's the pink flower. I love how you get only the number of sheets although more is very beautiful and quite stable. I think that had to do at least 5 large leaves to insure breakage of what happened with the purple flower ...

If the flower is broken, we can fix it like this: You'll need a little sugar dough, confectionery and gum great shape (bowl). From sugar dough is circular piece that fits onto the bottom of the bowl. Spread the pastry with glue on it and rank outside large petals. The core of the flower is cleaned carefully on the underside where layered pieces of leaves that break off. On large leaves glued a second piece of dough in center attaches core of the flower. Around her attach other small petals. Allow to dry at least overnight. Actually it with additional pieces of dough can be done in the formation of the flower or the outer leaves should become number 5 to be more sustainable.

Sheeting've done in the following way: a leaf cutter I've cut from colored green fondant. Footprint (leaf veins) are made of plastic tool, as seen in the image below. If you do so, you can use a real leaf and press it on the leaves of sugar dough., So that the fibers can be printed on it.

I ordered the leaves to dry on the walls of several small plates to obtain natural curves.

On the cake is placed immediately before served.