Gerbera Tutorial

These gerberas are easy to make, you could use chocolate paste (modelling chocolate), modelling paste or flower paste (gum paste) to make them with.

For this project you will need the following:

 

Chocolate paste (modelling chocolate) dark, yellow and orange (recipe in Katrien's cakes book)

Melted chocolate

Gel food colouring (optional)

 

Equipment:

 

Gerbera plunger cutters (Sunflower, gerbera & daisy plunger cutters, set of 3, PME) available at baking supply stores or inkrediblecrafts (SA), amazon (USA) or squires-shop (UK)

Non-stick cooking spray

Plastic cling wrap or a large zip-lock bag cut open

Small zip-lock bag

Cutting mat

Roller

Sieve

Small scissors

Toothpick

Small paintbrush (optional)

 

Method:

1)         Assemble your equipment.

2)         To make one flower you will need a marble-sized ball of dark chocolate paste and a Ping-Pong ball-sized ball of yellow and orange paste.

3)         Flatten the dark chocolate ball with a sieve; this will be the centre of the gerbera daisy.

4)         Roll out the yellow chocolate paste between pieces of plastic cling wrap or inside a zip-lock bag cut open on one side.

5)         Spray the smallest plunger cutter with non-stick cooking spray and press it into the paste.

6)         Turn the paste over and smooth the edges of the cutter with your fingers.

7)         Press the plunger to release the paste and carefully lift the paste off the cutter.

8)         If the paste 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.

9)         Cut each petal into 3 sections with the scissors.

10)       Place the centre onto the middle of the small petals and fold them over the centre.

11)       Repeat with two more layers of yellow paste.

12)       Roll out the orange chocolate paste between pieces of plastic cling wrap or inside an open zip-lock bag.

 

13)       Spray the biggest plunger cutter with non-stick cooking spray and press it into the paste.

14)       Turn the paste over and smooth the edges of the cutter with your fingers.

15)       Press the plunger to release the paste and carefully lift the paste off the cutter.

16)       If the paste 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.

17)       Press into each petal three times with a toothpick to mark the paste, do not press too hard or you might break the petals.

18)       Place the first layer of orange petals into a bowl lined with plastic cling wrap and lift some of the petals.

19)       Repeat to make another orange layer and press it on top of the first layer; also lift some of the petals to give movement.

20)       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.

21)       Paint small dots of orange gel food colouring on the tips of the yellow centre if preferred.

22)       Set the flower aside to dry or if you want to use it immediately place it in the refrigerator for 10 minutes to firm.

23)       Make as many flowers as you need.

24)       Attach the flower to your cake with a drop of melted chocolate.

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