Roll out fontant into balls and bud. Flatten the ball with you thumb into the shape of petals.
Step 1: Roll pieces of fondant for the number of petals you want.
Step 2: Fold the first petal around the bud.
Step 3: Continue attaching all the petals around the bud.
Step 4: Once all the petals are attached around the bud, carefully pull/pinch petals outwards.
Modelling Chocolate:
I used this recipe to make a nest topper for a cake, and chocolate roses.
340g dark chocolate
1/2 cup light corn syrup
Melt the chocolate in a double boiler.
Add the light corn syrup.
Stir long enough for the mixture to combine.
Cool and let it set in the fridge or work surface until firm
Knead well and long enough for the modelling chocolate to appear smooth.
Do not over knead.
Can be stored in fridge for 3 months or frozen for 6 months.
(I made mine around Easter time this year and stored it in an airtight container, I knead it slightly before using)
Source: Veena Azmanov
Prepared, tried and tested by: Preshana Singh
