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Flower paste is the foundation of delicate sugar flowers, and the brush is the key tool for the details. Here you will find white flower paste in 200 g, 250 g and 1 kg packs as well as white gum paste in 1 kg, pastes from Squires Kitchen, FunCakes and Renshaw that roll out wafer-thin and dry hard. Alongside them are the No. 3 decorating brush for fondant, marzipan and royal icing, the No. 5 brush for fine details, the No. 10 brush, a fan brush and a set of 3 brushes from Städter, plus a 5-piece cake decorating brush set from PME. With the Cake Steamer, a steaming device for fondant, you give sugar flowers a natural sheen.
The decorating brushes apply powder colours and glitter, paint chocolate moulds with cocoa butter colour and attach fondant flowers with edible glue. Fill the Cake Steamer with distilled water. Once it boils, steam the flowers or cake from about 15 cm away with light movements: leftover icing sugar and starch disappear and powder colours are set.
Flower paste rolls out much thinner than fondant and dries quickly and hard, so delicate petals keep their shape.
Rinse the No. 5 and No. 10 brushes and the 5-piece set in warm water and let them dry completely. Do not stand them bristles down in a glass and do not put them in the dishwasher.
You will find matching cutters and veiners in Flower cutters & veiner sets and more tools in Fondant tools. For decorating ideas, have a look at our cupcake recipes.