Gum paste - Primrose (Bud, Flower and Leaf)

Materials/equipment

Gum paste                                                                             Vegetable fat

Cornstarch in a muslin bag                                                     Edible glue plus brush

Artist pallet knife                                                                    Rolling out board

Cel-stick                                                                               Light green floristry tape

Toothpicks                                                                            Primrose cutter

Floristry scissors                                                                    Small pliers

28g covered wires                                                                 Small scissors     

26g covered wires                                                                

Bud

28g covered wire (1/4 length)

Shape a small piece of cream-colored gum paste (Petit-Pois pea size) into a ball then into a cone.

Dip the wire into the edible glue (no more than ¼ inch).

Remove the excess glue from the wire and insert into the narrow end of the cone.

Mark (4 or 5) vertical lines on the cone using the artist pallet knife or a pair of scissors. Leave to dry (24hrs).

Using 1/3 width light green floristry tape, attach a further two 28g (1/4 length) covered wires to the wire attached to the bud  (to create a thicker stem). 

Dust the dried bud with primrose colored petal dust.

Calyx

Shape a small piece of green colored gum paste (Petit-Pois pea size) into a ball then into a cone.

Insert a toothpick or small cel-stick into the narrow end of the cone and hollow out.

Make five cuts (1/8 of an inch) in the open end of the cone, using the small scissors.

Cut each section to a point (sepals).

Press and rock each sepal with index finger and thumb.

Paint a small dot of edible glue in the centre of the calyx

Insert the wire though the calyx.

Pull the wire though till the calyx is just touching the bud.

Pinch vertical lines using a pair of tweezers on the calyx (ensure the lines are in line with the sepals)

Completed bud.

Flower

26g covered wire (1/3 length) hooked

Shape a small piece of cream-colored gum paste (Garden Pea size) into a ball then into a long narrow cone (approx. ¾ of an inch in length).

Make into a ‘Mexican Hat’ – pinch/flatten out the fat end of the cone.

Place on a lightly greased rolling out board.

Using a cel-stick or cable needle etc. roll out from the central column in all directions.

Place the primrose cuter over the rolled out gum paste (ensure the column is in the centre of the cutter) and cut.

Use the small pair of scissors to extend the length of each petal.

Lightly grease your index finger on your left hand (if right-handed, grease the right-hand index finger if you are left-handed).

Place one petal on this finger and broaden the petal - use a toothpick or small cel-stick (ensure the point of the toothpick/cel-stick is positioned at the centre of the flower) roll the toothpick/cel-stick from the centre of the petal in each direction.

Repeat with remaining petals.

Make a small hole in the centre of the flower using toothpick/cel-stick.

Dip the hooked end of the wire into the edible glue (no more than ¼ of an inch).

Remove the excess glue and insert the wire into the flower (dry end first).

Pull the wire though the flower till the hook is (1/16^th of an inch) below the flower head.

Hang the flower upside down to dry (24hrs.)

Using 1/3 width light green floristry tape, attach a further two 28g (1/4 length)

covered wires to the wire attached to the flower  (to create a thicker stem).

Dust the dried flower (all over) with primrose colored petal dust.

Using a fine brush and dust the centre of the flower with lemon colored petal dust.

Calyx

Shape a small piece of green colored gum paste (Petit-Pois pea size) into a ball then into a cone.

Insert a toothpick or small cel-stick into the narrow end of the cone and hollow out.

Make five cuts (1/8 of an inch) in the open end of the cone, using the small scissors.

Cut each section to a point (sepals).

Press and rock each sepal with index finger and thumb.

Paint a small dot of edible glue at the centre of the calyx.

Insert the wire though the calyx.

Pull the wire though till the calyx is just touching the flower.

Pinch vertical lines using a pair of tweezers on the calyx (ensure the lines are in line with the sepals).

Leaf

28g covered wire (1/4 length)

Shape a small piece of pale green gum paste (various sizes Petit Pois to Garden Pea size) into a ball, then into a double-ended cone.

Dip the wire into the edible glue (no more than ½ of an inch).

Remove excess glue from the wire and insert into the double-ended cone.

Place the cone into a lightly greased polythene bag.

Work either side of the wire (using index finger) and thin the gum paste.

Remove the leaf from the polythene bag.

Dust the veiner lightly with cornstarch.

Place the leaf on the veiner.

Place a piece of soft sponge on top of the leaf and press.

If using a ‘Great Impressions’ veiner, place the top veiner on top of the leaf instead of the piece of soft sponge and press.

Hang the leaf upside down to dry. (24hrs). 

Copy written © 2003
By Christine Flinn the author of the above work