The Basics: Fondant Honeysuckle Blooms

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The Technique

Fondant Honeysuckle Blooms

When the sweet scent of honeysuckle perfumes breezy porches, you can’t help but smile a little knowing spring is settling in to share all of its’ glorious freshly snipped gifts. Azalea, dogwood & hydrangea blossoms are soon to fall in line with perfect pitch. As the petals open so do our front doors. We extend gracious Southern hospitality to the ones we love. There’s no personality too large or small to raise delicate crystal over for a special toast. Whether you cook or call the caterer makes no difference. Your good taste will lead the way to a fabulous gathering. Honeysuckle Blooms add a bit of whimsy to a table of meticulously chosen nibbles particularly when Honeysuckle Wedding Cake Cookies grace each place setting. Make a few dozen yourself or have your baker do it for you. Top them over cupcakes, packaged cookies or any confection that you so choose.

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makes 2 dozen

1 oz prepared rolled fondant
Honeysuckle cutter
Wooden pick
Bright White Royal Icing
White flower stamens, cut in half

Roll the fondant to 1/8-inch thickness. Dust with a little cornstarch, if necessary to prevent sticking. Cut two dozen honeysuckle shapes from the fondant. Place the wooden pick on the skinny end of the shape & wrap slightly around the pick. Remove the pick & roll the end to resemble a honeysuckle bloom. Gently pinch the four top edges flat to resemble a honeysuckle bloom. Pierce a tiny hole in the center of the bloom using the blunt end of the wooden pick. Prepare the Bright White Royal Icing as directed. Pipe a dab in the hole. Attach 2 or 3 stamens to the center of the bloom. Allow to dry at least 36 hours before using.

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makes 3/4 cup

1 1/4 cups powdered sugar
4 tsp meringue powder
2 Tbsp water
White food color

Whisk together the first 3 ingredients in a small bowl. Add several drops of white food coloring & mix until well blended. Use as directed.

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{testing notes}

How To Prepare Fondant Honeysuckle Blooms

There may be a few components you’re not quite familiar with so look to this comprehensive guide to lead the way. Learn about how to work with fondant, the stamens for the flowers & more helpful tips.

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The Essential Primer To Rolled Fondant…Etc

Rolled fondant has become so popular that many grocery stores stock it with other classic baking staples. While I do not recommend the flavor, it’s an easy & fun way to add charm to cookies or cupcakes. If you’ve ever rolled & cut shapes from your child’s play dough stash, you can work with rolled fondant & they would probably jump at the chance to lend a hand as well.

No. 1

The Covering

If you find that the fondant becomes sticky, dust the surface or your fingers with a little cornstarch. As you are working with a small amount of fondant at a time, be sure to cover the remaining portion to prevent it from drying out. Place in a zip-top plastic bag & push all of the air out before sealing it.

No. 2

The Color

Pulling color through fondant is effortless. It’s great for creating a custom color palate to match any spring soiree. Add a dab of food coloring paste using a wooden pick. Pull the fondant through your hands like taffy. You’ve probably seen how taffy is made using a machine. Just repeat the motion with your hands. Be sure to combine well for even color.

No. 3

The Stamens

The stamens are not edible & should only be used for decoration. Depending on the variety of flower you wish to replicate,
stamens have colored tips. You can also dip the tip in a bit of corn syrup then in dry food paste for an even more authentic look. Look for several options at craft stores and super centers.

No. 4

The Wire

If you want to actually attach the blooms to freshly snipped honeysuckle vine, simply insert a small piece of wire in the bottom of the bloom before drying. Twist around the vine for a trail of southern-style garland. Add to tables & spaces throughout your home for a beautiful party touch.

The Tune
“At Last” Etta James

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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