Make this autumn flower cake topper

“Why make art with food?”

It’s a question I’m asked every once in a while when people find out what I do, and it’s a good one. After all, food does seem like a strange medium for sculpture as compared to, say, clay.

I think my attraction to food art began when I was a child. I was always being yelled at for playing with my food. Now I play with my food and get paid for it.

I have always seen the world as a canvas for potential artwork. I draw inspiration from Mother Nature, my favorite artist. Food art gives me the chance to use her raw materials.

Of course, there is the fact that I love competition. Being successful as a food and cake artist has forced me to break out of my shell. People who haven’t seen me since I was the quiet girl in school who hid out in the art room (thank you, Lee Parks and Linda Berkowicz) are often surprised that I would even consider competing on TV.

Finally, there is the “wow” factor. I love it when people are shown something that couldn’t possibly be a cake—a wood duck, an ear of corn, a wine barrel—but actually is. The delight my work inspires in friends and clients is its own reward.

That’s why this month’s tutorial is the Autumn Flower Cake Topper. It’s a fairly easy project, but it will definitely add the “wow” factor to your cake, cookies, or cupcakes. And when people learn they can actually eat this flower, you’ll see what I mean about inspiring delight.

And that’s ultimately why we make food art.

Autumn Flower Cake Topper

Learn how to create a stunning autumn flower cake topper using wafer paper, clear isomalt, and gold jewel color. A beautiful edible decoration for fall cakes and cupcakes.

Kim Simons

Beginner

Supply List

Wafer paper (your choice of colors)Gold Jewel ColorPaper PotionPiping gelAluminum foilScissorsPaintbrushSmall silicone cupClear isomaltMicrowaveSilicone mat

Instructions

• Take some aluminum foil and build a base to shape the petals.
  
• Take two differently colored sheets of wafer paper.
  
• Spray one with Paper Potion. Stick the sheets together.
  
• Trim edges with scissors.
  
• Paint one side with clear piping gel.
  
• Roll in the edges and fold your petal into shape. Place it on foil to dry.
  
• Repeat process to make more petals.
• Scrunch the paper in the center, then cut four petals with scissors. Shape petals and set on foil to dry.
  
• Lay out petal pieces, then glue together with clear isomalt, working from back to front.
  
• Repeat process until flower is built.
• Take gold Jewel Color and add sparkle.
  
• Add flower to your cake.

Notes

• Tempering chocolate requires careful temperature control. Heat for 30 seconds, then at 15-second intervals.

Products Used

• IcingImages : Wafer paper, Paper potion

• The Sweet Chalet : Gold jewel color

• SimiCakes : Isomalt

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