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Always a Bridesmaid . . .
Practice Bakes Perfect Challenge #41

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I loved this challenge so much!!  I knew I wanted to do something with hydrangeas because I love the flower so much.  I played around with various hydrangea colors and settled on the pink because I thought it would blend the best with other flowers.

I used a support structure of a large hemisphere with smaller hemisphere’s attached to mimic the pompom look of the flower.  The hemispheres did not come out well in terms of cracking and distortion but I knew they would be covered so I kept them.  It's a bit embarrassing though to have them posted where Julia can see them.  If anyone hasn't done so, watch Julia's video on modifying ingredients when contouring cookies.  It is so informative.  I thought (thought!) I took necessary precautions to prevent the cracking but my results were definitely subpar.  I was still able to use them however, which was all I needed.

The hydrangea flowers are royal icing transfers with some direct piping.

 I then decided to make the center hemisphere’s into peonies.  The peonies are embossed fondant.  I attached the petals to the already attached hemisphere.  It may have been easier to do the peonies in advance and then attach them to the large hemisphere.  But, overall it wasn’t that difficult working with the hemisphere in place.

 The ranunculous and lilies are made of gumpaste and were attached after completion.  Here’s a fun fact – the center of the lilies is actually made from a macaron half that I had left over from Christine’s first challenge!

The stems of the bouquet are made of ginger clay.  It was added as an overlay to the cylinder.  This was my first time really working with ginger clay.  It took a long time to dry and temporarily made the cylinder (which is also the support structure!) soft.  It eventually stiffened back up but I added a column of stacked cookies in the center to be on the safe side.

I really could have spent so much more time tweaking, detailing, etc.  The whole experience was just entirely too much fun!!Flower close-upflower cookie basePeoniesstemsA different angle

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  • Flower close-up
  • flower cookie base
  • Peonies
  • stems
  • A different angle

This is so beautiful Lisa @LisaF!! Wow, you went all out with this challenge. I love it . What a great idea to use the hemisphere cookies as a base on which to build your flowers. It worked really well. I have no idea what ginger clay is so I'll have to look it up. LOL. The colors are gorgeous!! Great selection. Awesome work my dear cookie friend ❀️❀️

Oh...and thank you for all the in process pics. It's always so helpful to see the steps along the way with a project.

Last edited by Cookies Fantastique

This is so beautiful Lisa @LisaF!! Wow, you went all out with this challenge. I love it . What a great idea to use the hemisphere cookies as a base on which to build your flowers. It worked really well. I have no idea what ginger clay is so I'll have to look it up. LOL. The colors are gorgeous!! Great selection. Awesome work my dear cookie friend ❀️❀️

Oh...and thank you for all the in process pics. It's always so helpful to see the steps along the way with a project.

Thank you so much for your kind words Carol @Cookies Fantastique.  Ginger clay is something frequently used at gingerbread house competition.  It's basically ground up gingerbread that is turned into a "clay" with the addition of water, tylose and gum arabic.  I think (think!) the appeal of it is that it counts as gingerbread in competition that require a certain percentage of a creation to be made of gingerbread.  It doesn't work nearly as well as gumpaste, fondant or modeling chocolate for anything those mediums are used for.  Possibly it could if the amounts of tylose and gum arabic are adjusted.  This was my first time using it.  I was curious about it.  It took forever to find what was actually in it.  Generally speaking though, I think other mediums are more effective unless only gingerbread is required.  Does that make sense?

Wonderful! And any flaws in the domes went completely undetected - so no worries there! I don't sweat cracks much myself if the pieces are not to be seen!

Thank you so much Julia.  I really did learn so much from your video regarding the variants that affect contouring.  It's made a tremendous difference  when I bake contoured pieces though I'm really not sure what happened here.  Most likely I just wasn't paying attention. Despite the cracks, etc. they stayed surprisingly durable and held up to everything I kept slapping on them! 

WOW!!! Lisa, this Bunch of flowers is so great!!!! And Thanks for the photos from the process!! It's so intersting, how you designed the top!!! The idea is great, Lisa!!! The many flowers are great too!!! Alot of work... but a great result!!! @LisaF ❀️😘

Thank you my friend! It was a lot of work but I really had such a great time doing it. I did it in bits and pieces as I had a chance. I learned a lot too which is nice. @Icingsugarkeks πŸ˜˜πŸͺ😁

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