Modeling Chocolate Gerbera Daisy Tutorial

These gerberas are easy to make, you could use modeling chocolate, modeling paste or gum paste to make them with.

Modeling Chocolate Gerberas

FOR THIS PROJECT YOU WILL NEED THE FOLLOWING:

Modeling chocolate in the following colors: dark brown, yellow and orange
Melted chocolate
Gel food coloring (optional)

EQUIPMENT:
Gerbera plunger cutters (Sunflower, gerbera & daisy plunger cutters, set of 3, PME)
Non-stick cooking spray
Plastic wrap
Small zip-lock bag
Cutting mat
Roller
Sieve
Small scissors
Toothpick
Small paintbrush (optional)

Assembling the gerberas:

1. Assemble your equipment.
2.  To make one flower you will need a marble-sized ball of dark brown modeling chocolate and a Ping-Pong ball-sized ball of yellow and orange modeling chocolate.
3. Flatten the dark brown modeling chocolate with a sieve; this will be the centre of the gerbera daisy.
4. Roll out the yellow modeling chocolate between pieces of plastic wrap or inside an open zip-lock bag.
5. Spray the smallest plunger cutter with non-stick cooking spray and press it into the modeling chocolate.
6. Turn the cutter over and smooth the edges of the cutter with your fingers.
7. Press the plunger to release the modeling chocolate and carefully lift it off the cutter.
8. If the modeling chocolate feels very stiff place it between your hands to soften or if it feels too soft place it in a refrigerator for a few seconds to firm. Cut each petal into 3 sections with the scissors. 
9. Place the dark brown centre onto the middle of the small petals and fold them over the centre.
10. Repeat with two more layers of yellow modeling chocolate.
11. Roll out the orange modeling chocolate between pieces of plastic wrap or inside an open zip-lock bag.
12. Spray the biggest plunger cutter with non-stick cooking spray and press it into the modeling chocolate.
13. Turn the cutter over and smooth the edges of the cutter with your fingers. Press the plunger to release the modeling chocolate and carefully lift it off the cutter.
14. If the modeling chocolate feels very stiff place it between your hands to soften or if it feels too soft place it in a refrigerator for a few seconds to firm. Press into each petal three times with a toothpick to mark the modeling chocolate, do not press too hard or you might break the petals.
15. Place the first layer of orange petals into a bowl lined with plastic wrap and lift some of the petals. Repeat to make another orange layer and press it on top of the first layer; also lift some of the petals to give movement.
16. Melt a few pieces of chocolate inside a small zip-lock bag, snip off one corner to make a piping bag and pour a drop of chocolate onto the middle of the orange petals. Place the yellow centre piece on top of the melted chocolate.
17. Paint small dots of orange gel food colouring on the tips of the yellow centre if preferred.
18. Set the flower aside to dry or if you want to use it immediately place it in the refrigerator for 10 minutes to firm.
19. Make as many flowers as you need.
20. Attach the flower to your cake with a drop of melted chocolate.