To make fondant flowers you'll need:
- White ready to roll regal ice icing (also called roll-out icing, rolled fondant or pastillage),
- Sifted icing sugar (also called powdered sugar or confectioners' sugar),
- Natural food colouring in the colours you want (I chose red, yellow, and blue)
- eight petal daisy cutter
- circle cutters
- rolling pin
- baking parchment
- Divide the white ready to roll icing into four smaller pieces.
- Knead the icing to soften, then gradually add food colouring until you get the desired colour. I used yellow and blue to make green, red and blue to make purple, a little red to make pink, and blue with yellow to make pale mint blue.
- Lay out some baking parchment on your work surface.
- Sieve icing sugar onto your work area and rolling pin.
- Roll the icing out to about 4mm thick and, using a cutter, cut out the petal shapes. For the centre of the flowers cut a circle and then press into a small measuring spoon, like the one pictured, to get a button-like shape.
- Wet back of flower centre, place on top of petals, and allow to set.
These will last for at least six months if stored in an airtight container, but for best results use immediately.