This week, a sweet, sweet friend from church, Nancy, called and asked if I would make some cupcakes for a meeting coming up. She didn’t want just a standard cupcake, so I made a chocolate cake and filled them with the chocolate-hazelnut spread mixed with some Hershey’s chocolate filling. She also requested they be decorated with white and yellow daisies. I think I grimaced on the phone, but I took the challenge.
The ugly daisy.
Ironically, daisies aren’t the easiest flowers to make with buttercream. While I know how to do it, I don’t actually like the technique Wilton teaches. I knew it wouldn’t be the quality I wanted to present. Still, I pulled out some extra icing and made one just to give it another shot. Yep, still hate it.
Back to square one.
Fondant daisies are so much prettier than icing. I haven’t worked with fondant yet, so I called my sister for help. I studied the Wilton page that explains how to make a fondant daisy and it didn’t look too hard. Morgan agreed, but couldn’t find her tools for me to borrow, so it was back to square one.
I began studying the daisies in the bouquet my husband had bought me earlier in the week (I’m lucky, I know!) and noticed that some flowers had layers, so I thought I’d experiment with layering the icing petals. I also played with the shape of the petals to make them more round rather than slanted. It worked like a charm. Here’s a picture of my first try.