Fondant Peach Blossoms and Leaves
- 1 (2-pound) container gum paste
- Paste food colorings: creamy peach, buttercup yellow, juniper green
- 1 blossom-making set (with 1 1/2-inch, 1-inch, 1/2-inch, and 1/4-inch blossom cutters)
- Gum glue
- 1 cup powdered sugar
- 1 tablespoon meringue powder
- 2 to 3 tablespoons warm water
- 1-inch leaf cutter
- Leaf mold
- Flower forms
- 2 (144-count) packages small yellow stamens, cut in half
- 1. Sprinkle cutting board with cornstarch.
- 2. Knead 1/4 cup gum paste at a time with a tiny drop of creamy peach paste food coloring, adding more food coloring a little at a time, if necessary. Roll gum paste to 1/8-inch thickness. (Cover remaining gum paste.)
- 3. Cut out 1 petal of each size with 1 1/2-inch, 1/2-inch, and 1/4-inch cutters. Lightly dust coated doubled-sided mold with cornstarch; press each petal into mold. Return large petal to bottom half of mold. Lightly brush center with gum glue; top with 1/2-inch blossom. Brush center with gum glue; top with 1/4-inch blossom, pressing center of stacked blossoms together. Remove and place on flower forms to dry. Repeat, making 4 dozen blossoms.
- 4. Repeat rolling and cutting gum paste procedure using 1-inch and 1/2-inch cutters. Return 1-inch petal to bottom half of mold. Lightly brush center with glue gum; top with 1/2-inch blossom. Gently press center; fold in half, and pinch bottom together, forming a bud.
- 5. Beat powdered sugar, meringue powder, and 2 to 3 tablespoons warm water at high speed with an electric mixer until soft peaks form. Stir in a tiny drop of buttercup yellow coloring.
- 6. Insert a coupler into a decorating bag; fit coupler with metal tip #14, and fill with powdered sugar mixture. Pipe a small dot of mixture in center of each peach blossom; insert 5 to 7 stamens in icing. Let dry 24 hours.
- 7. Knead 2 to 4 tablespoons gum paste with a tiny drop of juniper green paste food coloring. Roll out to 1/8-inch thickness on a surface lightly coated with cornstarch. Cut out leaves with leaf cutter. Press onto leaf mold. Place leaves in flower forms to curve; let dry 24 hours. Repeat until you have 4 dozen leaves of each size.
- 8. Cover and store in a cool, dry place.
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