When I was a teenager, I had the pleasure of working as a cake decorator for a place that specialized in ice cream cakes. During that time, I learned how to make flowers out of frosting. One of the flowers that I learned how to make was a pink chrysanthemum. Based on my experience, the chrysanthemums looked outstanding on full sheet cakes and were relatively straightforward to make. Here’s how to do it:
In order to make the chrysanthemums, you will need a wide mouth canning jar, a piece of wax paper, colored frosting (light and dark pink), two pastry bags, and two number 80 tips. If you don’t have two pastry bags and tips, you can get away with using just one set. However, it will require stopping and changing frosting colors throughout the entire flower making process.
Create the Petals
Start by placing a small piece of waxed paper onto the top of a sealed, wide mouth canning jar. The canning jar will serve as your flower nail. Next, outfit a pastry bag with a number 80 tip and fill it full of light pink frosting. Then outfit a second pastry bag with a number 80 tip. Only this time, you’ll want to fill it with dark pink frosting.
Once that is done, grab the pastry bag with the light pink frosting and place the rounded side of its tip in the center of the wax paper. Continue by slowly and evenly squeezing out a bit of frosting. You’ll want to drag that line of frosting back towards the jar’s outer rim. When you get towards the end of the paper, carefully lift up the tip in one fluid motion. Hopefully doing so will result in the line ending with a little piece of perpendicular frosting.
Next, repeat the procedure until you have created a cross shape onto the piece of wax paper. The cross shape will serve as part of the base petals for your chrysanthemum. Continue by making additional petals the same way. When you are done with the first layer of petals, it will slightly resemble a starburst pattern.
Proceed by grabbing the pastry bag filled with the dark pink frosting. Then make a layer of dark pink petals in between the light pink petals. Keep alternating frosting colors and creating petals until you are happy with the flower’s fullness.
Afterward, carefully side the wax paper onto a cookie sheet and place the chrysanthemum into your freezer. Allow the chrysanthemum to firm up. On average, it will take the flower an hour to firm up. Once that’s done, remove it from the refreeze. Then gently peel the flower off of the paper and position it onto your dessert as desired.
Source: Personal Experience
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