- 1). Knead a small ball of pre-made fondant until the edges are pinched without cracking.
- 2). Add a drop of pink gel color and knead the fondant until the color is fully distributed. Wear gloves to prevent color from staining your hands and nail beds. Wrap the ball of fondant in plastic wrap to keep it from drying out.
- 3). Cut seven equally-sized pieces of floral wire with wire cutters and set them aside.
- 4). Roll a 1/4-inch ball of fondant into a small log. Use your thumb to flatten one end. Use a cake-decorating knife tool to create a line down the center that ends just below the flattened area.
- 5). Dip a piece of floral wire into a bowl of egg white, which will act as an adhesive. If you intend to have guests eat the flowers, use gum glue adhesive, available at any craft store or cake-decorating shop. Set the tip of the wire into the crevice just below the flattened area and pinch the fondant around the floral wire to hide it.
- 6). Roll a small ball of fondant and indent the center with the knife tool. Place the small ball on the flattened section of fondant with a paintbrush and egg white to hold it in place. Set this stamen piece aside to dry.
- 7). Roll out a section of fondant on a clean work surface. Sprinkle a small amount of cornstarch on the surface to prevent the fondant from sticking. Roll until the fondant is 1/16-inch thick.
- 8). Press an orchid throat cutter over the fondant. Shake the cutter back and forth against the work surface to make sure the fondant breaks loose and has clean edges. Place the fondant throat on a foam pad. Use a cake-decorating ball tool to soften the edges of the throat piece with half of the ball on the fondant and the other half against the pad, using a soft rubbing motion.
- 9). Brush the bottom half of the stamen piece with the egg white and gently roll the throat piece around it, leaving the scalloped edges open at the top. Set the piece aside to dry.
- 10
Roll out another piece of fondant 1/16-inch thick on a dusted surface. Cut out five pieces of fondant with an orchid petal cutter. Dip the top half of a piece of floral wire into the egg white mixture and place the wire on the back of the petal about two-thirds of the way up. Press the wire gently into the petal but make sure it does not go all of the way through. Turn the petal over so that the wire side is facing down and place it on a foam pad. Soften the edges of the petal lightly with the ball tool. Set the petal on a bed of crumpled aluminum foil and allow it to dry for 24 hours. Repeat with the remaining four petals. - 11
Wrap the wires of each piece separately with floral tape. Place the stamen piece in the center with the scalloped edges facing out and away from you. Place two petals at the top of the scalloped edges at the 10 and 2 o’clock positions. Set the remaining three petals evenly on the opposite side at the 12, 5 and 7 o’clock positions. Tape everything in place tightly with floral tape.
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