3 Fast & Stunning Sugar Peonies with the “Easiest Peony Cutter Ever”

easiest peony cutter ever - 3 different types tutorial - how to use - ffeabysawsen.com

If you’ve ever made sugar flowers you’ll know what an incredibly long and painstaking process it usually is.  Every single petal needs to be individually cut, shaped, dried, and coloured before you can even assemble the bloom.  Luckily for those of us who don’t have the time or patience for such an undertaking, there’s a great set of products out there by FMM called the “Easiest Cutter Ever” range.  These cutters are designed to let you cut multiple petals at once, and arrange them easily for a beautiful sugar flower in a fraction of the time.  In my free video tutorial below I’ve used the Easiest Peony Cutter Ever from this range, and I’ve even shown you how to make 3 different peony designs (two of which I made up myself) just to show you how useful these cutters can be!

All of the products I used are linked below, along with the written instructions.  Enjoy!

You can see the full tutorial here:

Read on for the written instructions and product list:

Equipment List Used for All Sugar Peonies*:

All of the below products were made by FMM.  Click the link to see the products.

Additionally you’ll need a craft knife, a rolling pin, paintbrushes  and a work mat if you so choose.  Read on for colours and instructions for each sugar peony:

Pink and Cream Peony:

Colours used:

Instructions: 

  1. Colour some gumpaste, flower paste or fondant icing with a little Tylose powder kneaded into it, as shown in the video using the gel colours.  You can use plain fondant icing (sugarpaste) if you wish, but your petals won’t be as thin or strong.
  2. Divide the cream gumpaste into 3, and flatten each piece into a disc, then poke a hole into the centre of each.  Dust the multi flower veiner (use powdered sugar or cornflour/ cornstarch) then press between the two halves of the veiner.
  3. Dust with Pumpkin Pie and Primrose (orange and yellow) edible dusts, then use the craft knife to cut to shape as shown.
  4. Allow the gumpaste to dry a little until it is stiff but still malleable, then pinch together one disc as shown to make a rosette.  Place this rosette inside each of the other two discs as shown, pinching and using a little water to stick all parts together.  Allow to dry in a mini cupcake or petit fours case for support.
  5. Roll out the pink gumpaste on a lightly dusted surface  until it is 1-2mm thick.  If using fondant only you may need to make it thicker.
  6. Cut out one strip of petals using the smaller cutter, and one using the larger one.  Allow them to dry slightly so they are firmer but still malleable – this helps them keep shape.
  7. Use the ball tool on the foam mat to thin the edges of the petals as shown.  This makes them look more realistic.  If desired you can shape and cup each petal by rolling the ball tool in a circular motion in the centre of each petal too.
  8. Use the water pen to draw a line of water in the centre of the petal strips and fold over as shown.  Dust the petal centres with Dusky Pink and Pink Candy dusts as shown, then the edges using a little Citrus Green.
  9. Using a slightly flattened cupcake or muffin case, start curving the larger petal strip around the inside as shown, sticking the two ends together using water.  Dampen the centre of this petal ring then add the smaller petal strip similarly.
  10. Place a small piece of gumpaste (you can use the offcuts from your petals) into the centre of the flower, to form a base for the central rosette.  Use your ball tool to press and adhere it to the petals.
  11. Finally, dampen the flower centre with a little water or edible glue, then place the rosette in the centre and press firmly in using the end of a paintbrush.  Rearrange the petals if desired then allow to dry fully before using on your cake.

Cream and Green Ruffled Centre Peony

Colours used:

Instructions: 

  1. Colour some gumpaste, flower paste or fondant icing with a little Tylose powder kneaded into it, as shown in the video using the gel colours.  You can use plain fondant icing (sugarpaste) if you wish, but your petals won’t be as thin or strong.
  2. Roll out the gumpaste on a lightly dusted surface  until it is 1-2mm thick.  If using fondant only you may need to make it thicker.
  3. Cut out 2 strips of petals using the smaller cutter, and 2 using the larger one.  Cut 2 slits into each petal of the smaller cutter only, as shown in the video.  Allow them to dry slightly so they are firmer but still malleable – this helps them keep shape.
  4. Use the ball tool on the foam mat to thin the edges of the petals as shown.  This makes them look more realistic.  If desired you can shape and cup each petal by rolling the ball tool in a circular motion in the centre of each petal too.
  5. Use the water pen to draw a line of water in the centre of the petal strips and fold over as shown.  Dust the petals with dusts as shown – green and cream for the small petals, peach for the larger ones.
  6. Use the offcuts of gumpaste to form a small, flattened ball.  Brush with water then roll up the small petal strips as shown to form the centre of the flower.  Use the ball tool to smooth down the seams.
  7. Brush the base of the flower centre with water, then attach the large strips as shown.
  8. Rearrange the petals if required, then allow to dry fully before using on your cake.

Purple Open Peony

This peony was made using the instructions on the back of the packet of the cutter, except for the way it is coloured and dusted 🙂

Colours used:

Instructions: 

  1. Colour some gumpaste, flower paste or fondant icing with a little Tylose powder kneaded into it, as shown in the video using the gel colours.  You can use plain fondant icing (sugarpaste) if you wish, but your petals won’t be as thin or strong.
  2. make a ball of gumpaste small enough to fit inside one of the petals of the smaller cutter.  Mark it using the cutter as shown.
  3. Roll out the remaining gumpaste on a lightly dusted surface  until it is 1-2mm thick.  If using fondant only you may need to make it thicker.
  4. Cut out 2 strips of petals using the smaller cutter, and 2 using the larger one.  Allow them to dry slightly so they are firmer but still malleable – this helps them keep shape.
  5. Use the ball tool on the foam mat to thin the edges of the petals as shown.  This makes them look more realistic.  If desired you can shape and cup each petal by rolling the ball tool in a circular motion in the centre of each petal too.
  6. Use the water pen to draw a line of water in the centre of the petal strips and fold over as shown.  Dust the petals with dusts as shown – claret and green for the centre, dusky pink for the outer petals.
  7. Brush the gumpaste ball with water then attach the strips of small petals as shown.  Dust the centre of the flower.
  8. Add the outer petals similarly, then place in a cupcake or muffin case to support the flower.
  9. Rearrange the petals if required, then allow to dry fully before using on your cake.

I hope you enjoyed this tutorial – stay tuned for more videos featuring other cutters from the “Easiest Cutter Ever” range!  Thank you to my friends at FMM and Rainbow Dust for providing the products I used in this tutorial 🙂

 

Note: This post and video was not sponsored, but the products used were donated to me. Some of the links above are affiliate links, which means I get a little commission if you use them, at no extra cost to you ( it’s built into the item price already).  Please do click them, even if just to look and think about it – every little bit does help me out.  Thank you for supporting my tutorials!

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