Knead the fondant
icing with some pink food coloring.
Dust a work surface
with sieved icing sugar to prevent the fondant paste from sticking and
roll out thinly.
Use the cookie cutter
to cut out round shapes of fondant icing and place on top of the
vanilla cupcakes that have been thinly coated with the apricot jam.
Knead some white
fondant icing until smooth a pliable.
Roll out walnut sized
pieces of paste until very thin.
Use the daisy cutter
and firmly press on the paste and cut out the shape. Carefully lift
with a palette knife and lay into the wells of a painter’s
palette which has been dusted with icing sugar.
Gently push down the
centers with the end of a rolling pin.
Mix a small amount of
fondant icing with yellow food coloring and shape into small balls (for
the flower centers). Using the artist brush, lightly brush the balls
with water and then dip in caster sugar.
Stick the balls in the
centers of the daisies with a little water. Leave overnight to dry.
Mix a little fondant
icing with green food coloring and roll thinly and cut out two or three
leaves for each flower using the leaf cutter. Leave overnight to dry.
Pipe a small amount of
royal icing in the center of each cupcake and stick a daisy on it and
the leaves.
