Fondant Peach Blossoms and Leaves

Ingredients

• 1  blossom-making set with 1 1/2-inch, 1-inch, 1/2-inch, and 1/4-inch blossom cutters)
• 48 servings flower forms 
• 48 servings cornstarch 
• 1 cup paste food colorings: creamy peach green yellow
• 2 pound gum paste 
• 48 servings gum glue 
• 1 tablespoon meringue powder 
• 1 cup powdered sugar 
• 2 tablespoons warm water 
• 1 inch cutter 
• 2 small packages stamens yellow cut in half (144-count)
• 1 Leaf mold 
• 1 inch cutter 
• 2 packages stamens yellow cut in half (144-count)

Equipment

• hand mixer
• cutting board

Directions

1. Sprinkle cutting board with cornstarch.
2. Knead 1/4 cup gum paste at a time with a tiny drop of creamy peach paste food coloring, adding more food coloring a little at a time, if necessary.
3. Roll gum paste to 1/8-inch thickness. (Cover remaining gum paste.)
4. Cut out 1 petal of each size with 1 1/2-inch, 1/2-inch, and 1/4-inch cutters. Lightly dust coated doubled-sided mold with cornstarch; press each petal into mold. Return large petal to bottom half of mold. Lightly brush center with gum glue; top with 1/2-inch blossom.
5. Brush center with gum glue; top with 1/4-inch blossom, pressing center of stacked blossoms together.
6. Remove and place on flower forms to dry. Repeat, making 4 dozen blossoms.
7. Repeat rolling and cutting gum paste procedure using 1-inch and 1/2-inch cutters. Return 1-inch petal to bottom half of mold. Lightly brush center with glue gum; top with 1/2-inch blossom. Gently press center; fold in half, and pinch bottom together, forming a bud.
8. Beat powdered sugar, meringue powder, and 2 to 3 tablespoons warm water at high speed with an electric mixer until soft peaks form. Stir in a tiny drop of buttercup yellow coloring.
9. Insert a coupler into a decorating bag; fit coupler with metal tip #14, and fill with powdered sugar mixture. Pipe a small dot of mixture in center of each peach blossom; insert 5 to 7 stamens in icing.
10. Let dry 24 hours.
11. Knead 2 to 4 tablespoons gum paste with a tiny drop of juniper green paste food coloring.
12. Roll out to 1/8-inch thickness on a surface lightly coated with cornstarch.
13. Cut out leaves with leaf cutter. Press onto leaf mold.
14. Place leaves in flower forms to curve; let dry 24 hours. Repeat until you have 4 dozen leaves of each size.
15. Cover and store in a cool, dry place.