Can anyone tell me how to make these flowers? I looked at the Wilton site and can't find a perfect match to what this could be. Looks like they may be done with one of the rose tips but I can't tell for sure.

http://cakesbynatalie.net/_MG_9678.JPG

http://cakesbynatalie.net/IMG_3835.JPG

Thanks,
AC

It's not a good detailed pic (bifocals .... I need a closeup!) but it looks very similar to a BC carnation ( http://www.wilton.com/technique/Half-Carnation ) or a half rose / rosebud ( http://www.wilton.com/technique/Rosebud ) technique. If I were making this, I'd make half-roses on a cookie sheet, let them air dry, then place them on the cake.

I think they look like fondant also. I think you could replicate this technique by taking the medium rose cutter from wilton. The one that has 5 petals on it, and folding them into each other kind of like a carnation. Am I making any sense.

I think fondant also. The 5 petal cutter gathered like a carnation would work or maybe even scallop the edge of fondant ribbon and just gather or fold like a carnation.

I guess I'm in the minority because I could swear they are buttercream. But at a second glance, they do look like they could be fondant. For me, I can click on the second pic (the purple cake) and zoom in on one of the spots. They do have really smooth edges and almost look folded or rolled/pinched in places. I reckon it is fondant! I might try to do these in buttercream and see what I can come up with.

Thanks for your replies!

The "3835" photo, the second one, can be enlarged on your screen.

I think they're made of fondant. 5 petal cutter, gathered at the bottom.

I am thinking they are BC also.

At first glance I thought fondant. But zooming in a little I think it's buttercream and just as debi says, half rose or carnation looking, with a bit of a ruffle. I like the graduation deep purple/blue. Very pretty.

They're called sweet peas:
http://www.wilton.com/technique/Sweet-Peas

http://www.wilton.com/technique/Lilac

what about something like this?

Texas, i looked at that one, too, but didn't think it was quite the same. I'm casting my vote with the Sweet Pea (I didn't see that one when scanning the Wilton How-To Flower section, but KNEW I'd seen it somewhere in there!)

If they're sweet peas, it looks like something I could actually try to make! How would you get them all piled up like in the pictures? Would you make mounds of icing first or just put them on top of each other?

When I make a mound of flowers, I take a decorating bag with no tip (just the coupler) and yes, I make a big pile of icing, then apply the pre-made flowers to it.

Here's a tip that I've found helpful: Make the mound of icing out of green icing. That way, if any of the mound shows thru, it looks like part of the leaves or stems and not like a patch of white icing showing thru. found that out accidentally. I had colored all of my leftover icing green to make the leaves and THEN realized I didn't save any to make the mound. So with a "what the heck?" I used the green for the mound and it was a "Wow! Whadda ya know about that, Bert!" moment!

Some of my best ideas resulted from me screwing up somewhere along the line!

Fondant Hydrangeas pinched together. That's my vote especially from the second cake.

IndyDeb, Thanks for the tip! )

From the artist herself (I emailed her):

The flower is quite easy to make. I use a 5 petal, rounded edges, flower cut out. Using a fondant tool, press the edges of each petal and then fold the flower in half, and then fold again. You should end up with a point on the bottom and all the petals up top.

I thought it was really nice of her to reply to my email.

Thanks again for all the ideas!

AC

It is kind of like this, except this person cuts the bottom to make it a flower holder. I thought I had seen this before but I hadn't been able to find it the whole day long.

http://tortentante.blogspot.com/2010/08/kleine-roschen-schnell-gemacht.html

I think I'm still going to try making some sweet peas...I love making buttercream flowers.

And thanks, Indydebi, for the great tip!

I would still like to try something similar in buttercream as well. At least we know where to start!