How to make a sugar flower
I have been asked alot about the sugar flowers on this cupcake. In this tutorial I will try to show you how to make a sugar flower like the ones on the cupcake.
This is what I use:
Small 5-petal flower cutters
Corn starch duster
Flower veiner
Non stick Board
Rolling pin
Painter’s palette (small)
Sugar paste/fondant icing
CMC/Tylo powder
Royal icing (optional)
1. Roll out your sugar paste/fondant icing and cut out the sugar flowers. You can add some Tylo powder to the paste and knead well. That way the flower will harden as it dries and it will keep the shape if you would like to save the flowers in a box.
2. Dust the veiners with corn starch.
3. Place the sugar flower in the veiner and place the pointed veiner half on top and give it a light push with the palm of your hand.
4. Remove the pointed veiner part and your sugar flower should now look like this.
5. Gently lift the sugar flower off the veiner and place it ind a small painters palette and let it dry. When it is dry you can add a small dot of sugar paste/fondant icing or royal icing i the middle and then it is ready to use.
Here are some other examples on how these sugar flowers can be used as decoration on cakes:
Petunia flower cake
Heartshaped cake
Barbie princess birthday cake
Happy Caking
Louise
1. cakebaker_cakemaker
May 12th, 2007 1:30 am
Thanks so much for your clear instructions to make these pretty flowers.
2. Anonymous
May 18th, 2007 3:34 pm
What do you use the tylo powder for?
3. kitchenangel
May 18th, 2007 3:43 pm
what do you use the tylo powder for?
4. Louise
May 18th, 2007 3:49 pm
Hmm thank you for beeing clever there;o) I simply just forgot to write about how I use it. But I have now edit the post. So pease look again.
5. Joanne
August 1st, 2007 12:01 am
Where do you buy the veiner?
6. Evayanti
August 7th, 2007 3:21 am
Thank you for sharing.
This is really helpful.
I’m new to this art
. How long can we keep the flower sugar? Do we keep in an air-tight container and refrigerate it?
Thanks in advance…:)
7. Louise
August 7th, 2007 7:03 pm
Hi evayanti,
When I make the flowers I always let them dry throughly and then I simply store them in an air-tight container. I have used some there was 4 month old and they’d still tasted fine.
8. Anonymous
September 5th, 2007 8:23 am
Hi Louise,
Where can I find the flower veiner and the small palette? Thanks.
9. Anonymous
September 5th, 2007 8:25 am
Hello again Louise, where did you find flower cutters?
10. Louise
September 6th, 2007 7:43 am
Try look here: http://www.cakejournal.com/2007/05/my-favorite-flower-cutters-and-veining.html There is a link to Global sugar art. I use mostly small 5-petal and the Petunia cutters with that veiner.
I think that you can find the “Painters palette” in a craft store.
11. craftyclaire
November 25th, 2007 9:49 pm
Wow, I just found your cake journal, and I’m so impressed. Thanks for the eay to use instructions
12. lisa
April 8th, 2008 6:04 am
Louise
Can you use the MMF to make these lovely flowers?
13. Louise
April 12th, 2008 7:53 pm
lisa: Yes you can. But it would be good to knead in some hardener so they will hold the shape.
14. sugarpink
April 13th, 2008 2:30 am
you r very kind for sharing the tips. . .
15. sugarpink
April 13th, 2008 2:34 am
i got one question, can i use gum paste to make the flower?
16. Louise
April 13th, 2008 8:27 pm
sugarpink: Yes you can use gumpaste aswell.
17. Jen
April 17th, 2008 3:01 am
I found your site yesterday and I can’t stop looking at it! Your work is absolutely amazing. So talented. I tried the PF on cupcakes and they didn’t turn out the greatest but I think I put too much batter in the cup. They didn’t make a pretty mound, more like a little mushroom! The icing is horribly sweet though. Is it normally like that?
Anyway, keep up the fantastic work! You are an inspiration!
18. Louise
April 17th, 2008 3:31 pm
Jen: I am glad that you found the way to my site:-) Yes PF is very sweet but I myself like it with a plain vanilla cupcake.
19. Tracy
April 28th, 2008 3:53 pm
Hi, I can’t seem to find where on the website you told me that you used a 1M for the swirl on the cupcake, but I tried it and I am so pleased. I think I was using a MUCH too small star tip. Thanks for improving my cupcakes from 3,000 miles away! Tracy
20. Louise
April 29th, 2008 9:47 pm
Tracy: I am so glad that it worked for you.
Happy cupcaking
21. MoDog
May 1st, 2008 4:51 am
Can you do a tutorial on sugar modeling figures?
22. ipoet
May 8th, 2008 9:44 am
where i can get the veiner like that?…
23. Louise
May 8th, 2008 10:30 am
ipoet: you can get it from Decorate The Cake: http://www.decoratethecake.com/store/WsDefault.asp?One=135
24. ipoet
May 12th, 2008 9:21 am
thank you for your information….
25. sugar paste flower instructions
June 5th, 2008 8:32 am
[...] flowers. … so much for your clear instructions to make these pretty flowers. 2 Anonymous Says: …http://www.cakejournal.com/archives/how-to-make-a-sugar-flower/Sugar Wand Enterprises Quality Gum Paste Sugar Flower Cutters R-ZClick here though for the PDF file [...]
26. Tracy
June 17th, 2008 5:12 pm
Hi, I think you asked somewhere if any one else had any info about suppliers for the tinkertech cutters in the U.S. . A & H cake design (ahcakedesign.com) carries the whole tinkertech catalogue. Heidi, at that store, has been a very nice person with whom to work.
27. Debbie
June 19th, 2008 1:49 am
Beautiful cupcake. Would you please tell me what size petunia cutter you used to make the lovely flowers?
28. Louise
June 20th, 2008 1:27 pm
Tracy: Thank you for the note. I am sure many of the readers will find this helpful.
Debbie: I use the 23mm & 30mm petunia.
29. alicegop
June 26th, 2008 3:55 pm
THANK YOU! These are fantastic. You are so kind to share!
30. Louise
June 27th, 2008 10:59 pm
Alicegop:
31. Beverly
July 8th, 2008 10:58 pm
Hi Louise:
As there are several sizes of the Tinkertech petunia cutters, would you please share what size you use to make your sugar flower? Thanks.
Bev
32. Louise
July 12th, 2008 9:31 pm
Bev: I use the 23mm & 30mm most when I use the silicone veiner. But sometimes I also use bigger ones.
33. Игорек
August 1st, 2008 7:14 pm
Люблю посты в таком духе! Большое спасибо
34. laura
August 8th, 2008 12:04 pm
Thanks so much for your clear instructions and your mails.
35. Louise
August 12th, 2008 7:48 pm
laura: your welcome
36. lauren
August 31st, 2008 2:18 pm
i still do not understand how to make them
37. Louise
August 31st, 2008 4:05 pm
lauren: At what stage are you having problems?
38. Джюм
September 4th, 2008 5:25 pm
А я посмотрю, Вы как обычно немногословны
39. Wendy
September 8th, 2008 10:19 am
Could you provide how much tylo glue to be used for kneading into the sugarpaste? Are there any ratios?
40. Louise
September 14th, 2008 10:18 pm
Wendy: well around 4oz and 1/2 a tsp tylo. I dont meassure i just add it a little at a time.
41. Goodbaker
September 16th, 2008 8:23 pm
Thank you!Thank you! This looks so easy to do I can’t wait to try it out on my next cake for this weekend.
42. Louise
September 23rd, 2008 10:14 pm
Goodbaker: Your welcome. they are so easy to make. This is my favourite of all times.
43. Sweet Sisters
October 16th, 2008 5:44 pm
Hi Louise,
I wish I can have 5% of your talent. I’m very new in this and I do not have much equipment and tools in hand. Can I use any 5 petal cutter (ex: rose cutter) for this? I’m from S’pore and it’s difficult to get any flower mold here. Any alternative we could use?
44. Louise
October 17th, 2008 12:35 am
Sweet Sisters: yes any 5 petal can be used. Only the biggers sizes can be trouble. You could just frill them with a bone tool and let them dry in a apple tray.
45. Nourah
October 17th, 2008 10:31 pm
hi louise
i wanna know how to make the fondant paste because i tried some recipies & they didn’t work
all the mextures became like a a syrup not a PASTE like yours
i’m dying to make a fondant flowers like yours ,
could u help me plzzz ?
46. Louise
October 19th, 2008 10:32 pm
Nourah: Try start out with ready made rolled fondant or gum paste. Or try out the MMF recipe (look under tutorials)
47. rochelle Phelps
October 31st, 2008 11:49 am
Thank you for the lovley flowers idea, i just got my first wedding cake order and made your flowers and they were a huge hit, thank you
48. Louise
November 11th, 2008 12:09 pm
rochelle Phelps: Im glad to hear that the flowers were a hit
49. Maz
November 12th, 2008 9:02 pm
Wow, looking for ideas to make a special birthay cake for my mum i stumbled on your blog and looked through some of your other pics too – amazing!
I’m inspired to attempt a version of the petunia flower cake and if my efforts turn out even a fraction as good i’ll be delighted!
You have a real talent, thank you so much for sharing
xx
50. Paula in Texas
November 20th, 2008 3:59 am
I just love that 5-petal flower!! Could you please tell me where or how I can get at least one of these cutters!!! I’m doing cupcakes for my niece’s 15th. birthday and these flowers are super perfect!!!
51. Louise
November 24th, 2008 1:09 am
Maz: Im sure your cake will turn out beautiful.
Paula: There are links to the cutters if you look under “This is what I use”
52. Carmen
January 2nd, 2009 7:07 pm
Gracias por toda la información que ponen y que tanto nos ayuda en el trabajo que hacemos.
Soy una enamorada de la decoración y cada día aprendo con Uds.
Un Abrazo para todos Uds en este nuevo año
53. Kristy
January 22nd, 2009 2:27 am
Louise,
I love to look at your work ! Your creations are so beautiful!
I have a question regarding the flowers pictured above on the cupcakes.
The problem that I run into is when I put fondant/gum paste decorations on iced cupcakes, the decoration softens ( and flatens) from the moisture in the icing…( no matter how long I let the decorations dry)…any suggestions?
Kristy
54. Natalie
January 28th, 2009 6:58 pm
Hi Louise,
I’m having trouble making these flowers with fondant. I added a little gumtex to it to make it harden but i’m having a hard time having them keep there shape. Any suggestions? I’ve followed your instructions, but when i put them in the palette they just sort of flatten out….
please help!!
thank you!!
natalie
55. Louise
January 30th, 2009 12:07 am
Kristy: Mix/knead in half a tsp of Tylo powder (gumtex) to your fondant. It will help the fondant dry “harder” and your decoration wont go soft that easy.
natalie: i dont have that problem and I always dries mine in that palette shown on the photo. How much gumtex do you use?
56. Katie
February 3rd, 2009 4:56 am
Louise, you have two different sized flowers on the cupcake – did you use the same veiner for both?
Also, what kind of icing did you use for your photo? It looks delicious!!
57. Louise
February 3rd, 2009 9:38 am
Katie: its the same veiner for both flowers and its just regular bc for icing.
58. Malena del Gallego
February 8th, 2009 2:09 pm
Dear Louise
I am new to the craft of creating sugar flowers. Have been reading on how to make them and notice there is a wide range of pastes to use. Can you please let me know which is the best recipe for them,ie. sugar paste, gum paste, a 50:50 mix of fondant/gum paste? I really don’t know which to use and of what purpose are all of them? Your help would be much appreciated as I have been asked to make the flowers of a wedding cake which is a couple of months.
Many thanks
Malena del Gallego
59. Louise
February 8th, 2009 11:07 pm
Malena del Gallego: I like to use a 50:50 mix of fondant & gumpaste or just kneading in a bit of Tylose/gumtex powder to my fondant. If I was making only sugar flowers like to use in a flower spray I would only use gumpaste because it is more flexible when making wired flowers.
But for roses, and smaller flowers not wired I just use fondant with gumtex.
60. Patricia
February 24th, 2009 8:57 pm
Hello Louise,
I am new to this cake/cupcake decorating, I am making cupcakes for my daughters wedding, I am using your cupcakes with the sugar flowers idea, I have been using the triangles for making the bags but I need a larger bag as the triangle only frosts about 3-4 cupcakes at a time, I went on the site of sugarcraft and they have differant bags available, do you prefere one over the other, also do you prefere a certain size? Any help would be appreciated
Thanking you in advance
Patricia
61. Louise
February 25th, 2009 10:51 am
Patricia: for frosting cc I use a large 14″ or 16″ and I have one only for buttercreams.
62. leah in miami
February 25th, 2009 8:45 pm
Hi Loise,
My sister discovered your website and all my sisters (and we are 8 girls in the fam) love baking! You are extremely talented and make beautiful creations. I googled flower veiners and can’t find them anywhere in america. Only veiners with leaves shaped. I bought the flower tool set but have no clue how to go about using it. I am great with my hands but wish someone could explain how to use it. If you know anyplace to purchase flower veiners or how this tool set is used and can explain on your blog would greatly appreciate! You are incrediable!!!!!!!!!
63. Louise
February 25th, 2009 10:03 pm
Leah in miami: If you click on the “pink” links in this post. Then it will take you straight to where you can buy this flower petal veiner and take you to another post with more links to different places to buy 5-petal blossom & Petunia cutters.
So far I have only showed how this flower veiner is used because it is my favourite piece of tool in my tool box:-)
Thank you for all the sweet words.
Louise
64. Clara
March 1st, 2009 7:43 pm
Hi Louise,
I love your site and it has inspired me to make my very own sugar flower cupcakes for my wedding! I would like to make the flowers ahead of time, but I was wondering if the tylose used made them inedible? I’ve read that gumpaste isn’t really intended to be eaten, so I’m a bit confused! Any help would be very much appreciated!!!
65. Louise
March 2nd, 2009 11:55 am
Clara: If you use regular rolled fondant (remember that some brands taste better than others, try and go for Satin Ice) I dont think it would harm to eat gumpast. This just get very hard quickly because it shall hold the shape.
I have made many flowers like in the post and all with tylose powder and yes they dry “hard” but after being on a cake/frosting it goes a little soft. I have not had problems eating it even though is was made weeks agoe. Just use a 1/4 to 1/2 tsp tylose to about 3 oz of fondant dont know what that is in pounds?
You can make them up to 1 month ahead of time. A good thing is to dry them over night in the small palettes and then pack them in a air
thight container.
Have fun with the project
66. Patricia
March 8th, 2009 4:19 am
Hello Louise,
When you make your cupcakes do you prefere the paper liners of the foil liners, have been experimenting with both for my daughters wedding, if I use white paper, the chocolate shows through and also the grease comes through, when I use foil and bake them on a cookie sheet like it says on the foil liner package they are not so perfectly shaped, what would you advise.
thanks so much
Patricia
67. Karen (UK)
March 9th, 2009 12:29 pm
Hi Louise, I love your site.
I have the same problem as Patricia. I find with my American recipes, which contain oil rather than butter/marg, the grease bleeds out of the case and also badly marks the cake box. I have only used the silver cases with a butter recipe so far, and they came out well shaped in my muffin pan (I didn’t use a cookie sheet). I will try and use them with an ‘oil’ recipe next time to see if they have the same grease problem and report back. Have you experienced this?
A quick question about the petunia flowers – do you have to thin the petals at all before placing in the mold or does it do it for you? I cannot decide whether to invest in the veiner or not! Many thanks.
68. Stephanie
March 11th, 2009 9:33 pm
I have a REAL newbie question here! lol Where can I find the recipe for sugar paste?
I can’t wait to give this a try!
Thanks
69. Louise
March 12th, 2009 1:22 pm
Patricia & Karen (UK): I find that many of the American recipes contain too much butter. So I always cut down the butter ratio a bit. I always bake my cupcakes in either paper or foil (not the wiltons ones) in a muffin pan.
Butter cake recipes tend to grease the paper case a lot! If you are baking chocolate CC’s then why not bake in brown paper cases?? http://acupcakery.com/chocolate-brown-cupcake-liners1.html
Karen do you know this site? http://stores.ebay.co.uk/Cakey-Makey_W0QQcolZ4QQdirZ1QQfsubZQ2d33QQftidZ2QQtZkm They also have a webshop: http://www.cakeymakey.co.uk/
About the petunia, I get the best result if I just roll the sugarpaste out 1-2mm, cut out and then place it in the veiner and press. Trust me, this is the tool you just can’t live without!!!
70. Karen (UK)
March 13th, 2009 9:54 pm
Hi Louise, thanks so much for your reply. I guess I’ll have to do some experimenting and see how moist the cakes come out if I reduce the oil quantities, or maybe do half oil half butter?
The cake case sites you’ve posted are really useful, especially the ebay one.
You have sold me, I’m going to purchase the veiner this weekend! You are a star. Thank you!
71. Ann
March 16th, 2009 11:26 pm
I just bought this veiner and cutter from Ebay..can’t wait to try it!!
Your work is gorgeous!! Thank you for being so kind as to share your tips and ideas with all of us.
72. pebbles
March 18th, 2009 7:27 am
are the flower for sale i would like to know where i can buy them
73. Louise
April 5th, 2009 2:05 am
Karen (UK):
you wont regreat it im sure 
Ann: Cool
pebbles: You can find different links to suppliers of cutter & veiner in the post
74. Louise
April 5th, 2009 2:07 am
Stephanie: Try search Google for sugar paste or rolled fondant and you will find many recipes for it.
75. Jan
June 8th, 2009 12:10 am
Hi…your cakes are fantastic, you are so so talented. I bought your ebook a while back and it is excellent. I tried making these flowers to add to my cupcakes and though they looked pretty good when I put them on the buttercream – the next day they had kind of melted. Maybe I didn’t put enough tylo powder in…would it be OK to put a bit more in and they would still be edible or did I maybe do something else wrong. Thanks for your help.
76. Louise
June 11th, 2009 11:39 pm
Jan: Whenever I make flowers for different decoration I always use tylo. Its hard to say how much Tylo I add its a feeling with the fondant. After the flowers have been made I let them dry for a few days. You can still eat them and sometimes they get a little softer. Its only with gumpaste roses those I would never eat.
77. Jan
June 13th, 2009 10:41 pm
Hi Louise – thank you very much for your helpful reply. I maybe have not been letting the flowers dry for long enough. I’ll keep on with the Tylo powder. Best wishes
78. G
June 22nd, 2009 10:44 pm
Hi Louise. Your tutorials are so helpful. THANK YOU very much! Keep it coming.