I would love to make this flower for a cupcake order.
Any idea what cutter they used? I'm assuming it's gumpaste or fondant.

Also- what's the best way to let the flower dry? I'm going to be making quite a few, so I can't use the Wilton flower formers that I have. Is there another way to form the flowers?

Is the sugar pearl stuck on with royal icing?

Any other tips would be appreciated!

Sorry... the photo isn't uploading.
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The flower looks like the "New Blossom" flower by Sunflower Sugar Art. I can't tell the exact size of the one in your photo, I also have one called a "filler flower" that is five points. You can find these cutter and mold sets all over, but I usually order from Global Sugar Art.

To dry a bunch of these at once, you can use (clean) egg cartons or foam egg crate. Or, you can use several layers of foil and bend it so that you can lay flowers on different contoured areas.

I think the "sugar pearl" in the middle is really just a tiny ball of colored gum paste. It looks like they just made two colors and alternated the centers. You can attach these with a tiny drop of gum paste glue. (Just dissolve a little gum paste in water). Hope that helps!

Thank you SO much!

You bet! I also meant to add that it looks like gum paste to me. You may be able to do them with fondant, but I think gum paste would work better.

You may also purchase a cutter and veiner for this type of flower from decoratethecake.com. She gives wonderful customer service.

I personally would do them with modeling chocolate or modeling chocolate and fondant mixed. They will dry and firm up just like you see in pic. but taste much better and be nicer to bite into. Gumpaste would be hard and could hurt your teeth. you have to think about that. Maybe even chip a tooth. hth I take demos at ices convention with mari senago. She does all her flowers with modeling chocolate, large and small. If you didn,t want to spend a lot in cutters and veiner, you could use a small 5 petal cutter. use a corn husk veiner or some type and pinch the ends and form in the egg shape foam. they are great for small flowers. if you know how to make finger flowers , that would be great idea also.

I've never used modelling chocolate before and don't know how to do it. Would fondant with CMC work? It has to be black, so I don't want to make black gumpaste. I was going to just add CMC to black Satin Ice fondant.
Do you think that would be okay?

I would think that would work fine, but icer101 is right, they won't taste good.

The plastic sheet inlays from a box of chocolates make great flower formers.

i use this all the time...
it works beautifully with fondant and modelling chocolate as well.
you really don't need a former, it holds it shape pretty well when it comes out of the press (better with fondant than MC).
diane

adding cmc to fondant will make gumpaste. will also be hard and not taste good. If you haven,t messed with modeling chocolate yet, Just use the statin ice fondant. I use my modeling chocolate just like i do fondant. use the veiners just like with fondant. Makes a better tasting anything. so just use your straight out black satin ice fondant. duff's black fondant taste really good also. your flowers will be great.