How can I make those little icing flowers myself?!

[Snowstorm]

We've got lots of fetes and things coming up and the DD's LOVE decorating fairy cakes to take along BUT those little icing flowers that you buy from the supermarket are very expensive and I would like to try and make some myself but I'm not quite sure of the ingredients ... is it just icing sugar and water, piped into a flower shape and left to dry?!

My DH says they are expensive for a reason ... but I thought that someone on here was bound to know how to make them and could let me know whether they are a realistic 'project' or not!

TIA.

I want to attempt macaroons next. Have seen some fab flavour combinations on this blog

Yes I'be been wondering about macaroons but I read some bloke's blog which made it seem soooo difficult I haven't had the heart to try yet. I suppose I'd better get some from a posh cake shop first to see what they are supposed to be like before I try. The ones on the site you posted look fantastic. As do the cupcakes (although I hesitate to say it round these parts...)

My current enthusiasm is making chocolates although sooner or later I think I will have to fork out for an expensive melter/tempering machine as that is very faffy as well. Basically I need a ready set-up bakery/confectioners to play in!

Are you a frequenter of egullet?

I just got a load of chocolate moulds this morning along with the cutters, but I haven't attempted any chocolate/candy making yet

Once you've got the hang of tempering the chocolate you are laughing, but it's one of those things, I find, that you think you've cracked and then next time the chocolates go all dull or a bit grainy. I find plain chocolate the easist to get right.

I mostly do hand-dipped truffle centres at the moment as I find working with moulds a bit messy wthout a large tank of chocolate underneath to catch the drips. (Went on a Barry Callebaut course for a day where we had the melters and it was great)

Am going to make these for dd at the weekend

Crikey!

They never mention tempering chocolate for cake/biscuit coating do they, but it stops it being tacky and gives it a nice snap. But then again if you are going to cover it with sprinkles it would be a bit pointless anyway.
It may be that if you just slowly melt the chocolate in the microwave as described it would stay in temper anyway.

Thanks so much for the recipe, ComeOVeneer! "Will keep for ages in the fridge" - hmmm, probably not in my fridge [chomp]

Actually, it's really easy to make those little flowers. You do need a gadget, though, so it's only cheaper if you are going to use it lots. It's a little cutter on a plunger - think they cost about £10 from specialist shops - can get them online, but can't remember any suppliers offhand.
You use fondant icing, rolled quite thin, cut out with the cutter, as you push the flower out with the plunger the petals curl up a little, then leave to dry on a sponge (you can get special "cake" sponges, but I use an ordinary one). If you want a number of colours on your flowers you can paint using a paintbrush & food colouring but really it's easier to colour small bits of icing before cutting.

It's good fun & my dc's have enjoyed making them in the past.

Thank you for your message Batgirl. Why do the little flowers have to be put on a sponge - is that to make it dry out better?

I went and bought some more of those little flowers (piped, with the small, hard, edible balls in the middle) today - £1.99 for about 20 .... eeeeeek!

The Sponge it to allow you to shape flowers rather than them being flat. Also if you put them on a plate etc they can stick

Oh, okay, thanks!!