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This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer. We all have something to share...and we all have something to learn!


Just in time for your Easter Celebration, an Easter Bunny with Sweet Treats!

Just in time for your Easter Celebration, an Easter Bunny with Sweet Treats!
Scroll down for step by step instructions!


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Tuesday, June 2, 2009

Cherry Blossom Tutorial



Cherry Blossoms are easy to make and so beautiful in arrangements and as center stage on a cake. I have made them with cutters (JenniferDontz.com has some darling cutters that I have used) and by hand. This demo will show you how to make them by hand.

I use a JEM Silk Veining tool (my favorite tool!), PME star, ball tool, 26g wire, Cel pad, small sharp scissors, piping gel and a corn starch puff. I use straight Wilton Fondant for these. I have found that it works better than gumpaste.

Start with a small cone and flatten the top slightly.


Use the PME star tool has a side with a 6 point and 5 point star. Use the 5 point side to impress into the top of the flattened side.


Cut the points of the star with the sharp scissors, taking care not to cut all the way through.

Separate and flatten the petals with your fingers.


Dust your thumb and fingers with corn starch. Use the Silk Veining tool to vein and thin the petals. Use a crescent shape movement to go around each petal. I press hard into the sides of my thumb.


Take the Star tool to impress a 5 point star into the center again. Use a ball tool to gently to ruffle the edges of each petal taking care not to tear them.

Use a ball tool to gently to ruffle the edges of each petal taking care not to tear them.

Dip three stamins in piping gel and gently insert into the center. I always make a bud shape and wire "twig".


Wrap with floral tape and tape the blossoms together in a delicate branch. Make branches with 3, 5 or 7 blossoms for good balance. You can also add in leaves.






Tutorial and Photos by Denise Talbot all rights reserved 2009

This tutorial cannot be reproduced for commercial or teaching purposes without permission from the author.

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This Tutorial was generously contributed by

Jacque Benson
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Sugarpaste Butterfly ---click on Photo for tutorial by Jacque Benson

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova
This masterpiece was designed and created by Karolina Gergelova, owner of Karolina Cake Designer, in Devon, UK. Thank you, Karolina, for sharing your work of art with SugarTeachers!

Hey! Check out the Edible Artists Network

Hey! Check out the Edible Artists Network
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