GUM PASTE

HYDRANGEAS
 RECIPE BY

CANDY
Guest chef Candy is back with her gum paste art; this time showing you how to


make the perfect lifelike hydrangeas.

 We recommend you complete the Introduction to Gum Paste and Tools with
ADVANCED
Candy online class before attempting this.


100 MINS

MAKES N/A
CENTRES
METHOD
INGREDIENTS

green gum paste ( see our online video for Use plyers to create a very small closed hook at the end of the
instructions). wire to provide support. For the centres, pre-make them 1-2
days before you are due to make the flowers. Using the green
EQUIPMENT gum paste, create a very small ball the size of a pea. Dip the
hook side of wire into the glue and insert directly into the green
plyers
gum paste ball. Use the blade to press a cross into the top of
wire
the small ball.
glue
( see our online video for instructions).
blade

LEAVES
METHOD
INGREDIENTS

green gum paste ( see our online video for

To create the leaf, roll out some green gum paste between two
instructions).
sheets of acetate until 2cm in thickness with a small amount
vegetable shortening
of shortening. With the large teardrop cutter (6cm), cut out 3
EQUIPMENT leaves. Thin out only the edges with the pencil tool, avoiding the
centre. Use the point of the smallest teardrop cutter (1cm) to cut
2 x acetate sheets
small points into the edges of the leaves. Press the leaf into the
teardrop cutters (6cm & 1cm)
veiner. Dip the wire into the glue and insert it into the centre of
pencil tool
the leaf. Repeat this for the remaining leaves. Place the leaves
veiner
onto the contoured foam for the gum paste to set and take on a
wire (thin)
curved shape. Place directly into the oven at 40°C (104°F) for
glue
20 minutes.
( see our online video for instructions).
contoured foam
2

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.
PETALS

INGREDIENTS METHOD

purple gumpaste Apply a small amount of shortening onto the acetate sheets.
( see our online video for instructions). Place the purple gum paste between the sheets and roll out
vegetable shortening to 2mm. Use a 4-petal cutter approximately 4cm to cut out
20 centres. If you don’t have a 4-petal cutter, use the small
EQUIPMENT teardrop cutter to cut out 4 single petals. Place all petals back
between the acetate sheets and use the pointed end of the
2 x acetate sheets pencil tool to thin out the edge of each petal, avoiding the cen-
4-petal cutter (4cm) tres. Apply a small amount of glue onto the centre of the petals
pencil tool and insert the pre-prepared wired centres into the middle of the
teardrop cutter (1cm) (optional) petal. Turn it upside down and gently pinch the base to adhere
pencil tool it to the centre. Hang it upside down in the drying rack. Contin-
glue ue with the remaining flowers. If you don’t have a 4-petal cutter,
( see our online video for instructions). press each individual petal into the veiner. Insert the wire into
wires the glue and insert into each petal. Gently pinch the base of the
drying rack petal. You need 4 petals per flower. Place all flowers into the
oven at 40°C (104°F) for 1 hour with the door ajar.

ASSEMBLY
METHOD
INGREDIENTS

purple oil-based colour powder Cover the wires of the flowers with floristry tape. Dust the centre
green oil-based colour powder of each flower with purple colour. Adhere 3-4 together by wrap-
ping the bottom of the wires together with floristry tape. Adhere
EQUIPMENT the bunches together with floristry tape. Dust the centres of the
leaves with green colour. Wrap floristry tape around the wire of
floristry tape the leaf. Join the bunch of hydrangeas using more floristry tape.
small paint brush
If using individual petals, adhere four together with floristry tape,
then adhere together in bunches as above.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.