Sugar Anemone Flower by Ron Ben-Israel Cakes

Fuchsia Sugar Anemone Flower

Ron Ben-Israel, known for his intricate sugar flowers, has shared his tutorial for an anemone.

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1. Color and thinly roll out sugar paste, and cut out ten tear-shaped petals.

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2. Moisten a paper-covered floral wire with sugar glue and insert into the pointed end of each petal. Thin the edges with a ball tool, and texture in a double-sided silicone press. Let the petals dry on a crinkled paper towel or bumpy foam until dry, usually over-night.

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3. Make a ball of black paste and insert a moistened hooked wire. Tie pre-made stamens with floral tape to this center.

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4. Continue adding the dried petals one at a time around the stamens. Secure the stems with floral tape to cover completely.

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5. Apply light and shadow to the finished flower with powdered pigments. The center of the flower is enhanced with green and the outer edges come to life with a lighter and darker range of pinks.

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The finished sugar flower is impressive on its own positioned off-center on the top tier of a cake.

All photos by: Ron Ben-Israel Cakes

To see more of Ron’s work visit weddingcakes.com.

 

Ron will be teaching at the professional kitchens of the International Culinary Center’s campus in Campbell, California, December 5, 6, & 7, 2014. Students will learn Ron’s collection of colorful Spring flowers (hyacinth, freesia, anemone, sweet-pea, candy tulip) and decorate a small cake with their flowers. All equipment and supplies are provided, and the special cutters/ silicone presses will be taken home by each student. http://www.internationalculinarycenter.com/courses/sugar-paste-flowers-ron-ben-israel-2/

In January, learn Winter White Orchids at the New York City International Culinary Center from January 29 – January 31 2015. Information can be found here: http://www.internationalculinarycenter.com/courses/sugar-paste-flowers-ron-ben-israel/

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