Mari Senaga's Sugar Art

Making Chocolate Bloom

Sweet Instruction

Edible Stamens for Chocolate Blooms

Posted by mari senaga on May 29, 2013 at 3:05 AM

 

For my very first tutorial, I wanted to cover something I get asked about a lot,
When making modeling chocolate flowers, and accents, I like to make sure everything I use to make the flowers is edible, and safe to eat. So I wanted to show a number of ways I make edible stamens.

 
Pressed bunch Stamens:


Supplies:

Garlic press, extruder with hair or fur die, or a small strainer

Favorite medium (modeling chocolate, fondant, gumpaste)

 
The first type I will cover is simply made from modeling chocolate, fondant, or gumpaste

Make a small ball of paste, approximately the size of your center (drop the ball in the center to see that it fits in to the space availible, without to much extra room),Then press it out of a garlic press, extruder, or even a small strainer.


 

 


This will create a small clump of stamens that you can remove with a small pallet knife, pinch the base, and let dry.


After it has dried, I will brush the tips with some gum glue, or corn syrup, and dip them in color, or edible pollen (see how to make edible pollen, below).Then secure into the center of your flowers.
This picture shows the difference between garlic press and the strainer.



 Rice Sticks

 Many of the remaining type of stamens I will be showing use Rice Stick noodles that you can find in your Asian Markets. You will find them in a large bag, this is one type I have used (this bag of noodles has lasted for 2 years, kept in zip lock bags of various sizes). 

I use these for a multitude of reasons in cake decorating, including stamens, small curls (usually made with wire), Spanish moss, and bird nests.


For stamens, you will want to cut the Rice Sticks in to 2 inch length
 I cut up hundreds of these, don’t worry if they are not straight, this adds to the look of your stamens. I keep these in sandwich or snack sized zip lock bags.

 

Dipped Stamens:


Supplies:
Royal icing (10 count flood consistency). In color of choice
2” Rice Sticks
Styrofoam (I suggest Oasis, the one used for silk or fresh flowers, as it is softer than others)


 
Take a rice stick and dip the tip in to the flood consistency icing. Then poke the end into a piece of styrofoam, to dry.


 

 

Chocolate Dipped:


Supplies:
2- 3 ounces melted chocolate in color of choice
2” Rice sticks
Piece of Oasis foam (cover with plastic wrap)


 Dip the rice stick in to the melted chocolate, insert in to the Oasis foam until set.


 Edible Pollen or sugar dipped:


Supplies:
2” Rice Sticks
Corn Syrup and a brush to apply
Edible Pollen (see below for my edible pollen recipe), or granulated colored sugar
Wax paper


Brush the tip of a rice stick with corn syrup. Dip in to edible pollen, or granulated sugar. Lay on to wax paper to dry.


 

Edible Pollen:


Supplies:
½ package of granulated gelatin (1 Tbsps.)
1 tsp. color of your choice (you may need more or less depending on intensity of color)
Container with lid for mixing

Put the granulated gelatin and the color in to the container, shake to mix.
I like this recipe for edible pollen, as it has a small grain to it, and works well for even the smallest flower.
 
This recipe was introduced to me by Kate Fielder, and continues to be the one I use for all my sugar flowers.




 

Large headed stamens: 


Supplies:
2” Rice sticks
Your favorite rolled medium (modeling chocolate, fondant, or gumpaste)
Small pallet knife or spatula
Corn syrup
Edible pollen

 
For this type of stamen you will start by making a thin sausage of your favorite medium, (I have found that a quick easy way to get an even smooth sausage is to roll it between my silicone mat and a fondant smoother, till it is the thinness I desire).


 

Then cut the sausage in to small parts, the size of the stamen head (think grain of rice, or baby pea for a size guide).


 

 

Roll each piece into a ball, thin out each end to a rounded point. Using the small pallet knife score a line length of the stamen head.


Dip the end of the rice stick into the corn syrup, and insert into the base of the stamen head. Let set, or dry.
Brush some corn syrup across the top of the stamen head. Dip into the edible pollen.



 

 

I hope these edible stamens give you some ideas to help create all edible flowers for your future cakes.
There are many other ways to make edible stamens; these are just a few I use on a regular basis.
Please check in on a monthly basis, for more tutorials.

 

Thank you so much!

 

Mari

 

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4 Comments

Reply Wendy
10:52 AM on July 25, 2016 
Fantastic thank you x
Reply Eve
9:28 AM on March 23, 2015 
Thank you for your tutorial on edible stamens. I learned a great deal from it. Has anyone ever frozen chocolate flowers? Thank you for your reply in advance
Reply Fran
8:12 AM on March 10, 2015 
So glad I found your website! I'm a relative newcomer to cake decorating. I like to make as much as possible edible, so am always looking for ways to do this. Was resisting the idea of inedible stamens. Your ideas are so innovative! Can't wait to get started on my cherry blossom rice stick stamens ;-)
Reply Oleta
12:28 PM on August 25, 2014 
This is just what I need for some flowers on cupcakes this week. Thanks.