Monday, September 2, 2013

Primrose Sugar Flowers

I took a Wilton class several years back and I learned how to make sugar flowers. They take some practice but can be a lot of fun to make.  Once made, these sugar flowers last a very long time in storage. A single flower can make a simple cupcake pop. And a cluster of them can make any cake really stand out.

I will try to make a series of sugar flower tutorials. This is my first one, the Primrose. I made white and pink Primroses in this video, but really it can be absolutely any color.

The sugar recipe ingredients is very short and simple, here it is:
1 pound or 4 cups powdered sugar
3 tablespoons meringue powder
4 to 6 tablespoon water
Red and Yellow food coloring

The key to successful sugar flowers is the consistency of the icing.  Too soft and the icing will come out of piping tips easily but will quickly lose its shape.  Too dry and the icing won't come out of the piping tips properly and won't take the proper shape. So I suggest adding the water a little bit at a time until you get the perfect consistency of the icing. Room temperature and humidity can also play a big part in getting the right consistency. Unfortunately, it's just one of those things that you will have to try and practice several times.

The tips of course will determine the shape of the flower pieces. For the Primrose, there are the tips:
Wilton tip 103 - used for the petals
Wilton tip 14 - used for the flower center
Wilton tip 1 - used for the flower center

Have fun and enjoy making these flowers!