In my edible sugar flower series, this wild orchid is my 2nd piece of work. It's indeed tough as I'm using freehand to cut off the shape, without any proper flower veiners and cutter in hand. Colouring with the food colours to represent the wild orchid.
Hankerie's handmade edible wild orchid - in the making process
I used the knife to cut out the orchid shapes and resemble them together (See below).
Stay tune for more sugar flowers idea in next few blog entries.
I'm submitting for this month's Aspiring Bakers #16: Fun with Fondant! (February 2012) hosted by Yvonne of iceamericanos
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