Are you looking to add beautiful flowers and foliage to your next cake but don’t have the time, patience, or expertise to create sugar flowers petal by petal? Check out cake designer Rachael Teufel’s lesson on using silicone molds to create edible three-dimensional flowers that add lifelike texture and depth to any buttercream or fondant cake in a matter of moments.
Molded flowers are an easy cake decorating technique that even beginners can quickly master. Learn how to create a large number of flowers using a variety of materials such as fondant, modeling chocolate, buttercream, royal icing, and even Isomalt. Watch as Rachael gently pushes and pulls modeling chocolate into two molds of varying depths to create crisp edges, flat backs, and uniform shapes that don’t require extra time trimming and fixing after unmolding. She also shares valuable tips and tricks on adding multiple tones and colors into the same mold and making easy alterations to add depth and visual interest to your design. To continue learning, check out Rachael’s video all about the benefits of using modeling chocolate.