Get Started

You can supply icing flowers to school canteens, grocery stores, sari-sari stores, and even bakeries. Because making icing flowers is laborious and intricate, some bakeries would rather buy icing flowers than make them.

Materials needed:

A mixing bowl

Flour sifter

Measuring cup

Scissors

You will also need the other materials listed below, all of which can be bought for around P1,200 from Divisoria in Manila or from the supermarket:

12” pastry bag, P140, with tips 3, 36, 67, 103 or 104.

Each tip is P35.

Medium-sized rubber scraper, P230

No. 7 flower nail, P50/pc

Portable mixer, P500

Code P-100 plastic ware for packaging, P6.50/pc

12” floral wire, P26/pack of 100 sticks, or magnetic wire #27, P492/0.5 kg

Toothpicks

Bond paper, or wax paper

454 g powdered sugar, sifted, P28/box

Getting started:

1. First, separate the egg white from the yolk. Set aside the yolk in a separate bowl.


2. Set aside the egg white and extract the juice from the calamansi. Make sure to remove all seeds. Then get the sifted powdered sugar, make a well at the center and pour the egg white and calamansi dew onto it. Circularly blend the three ingredients together using a portable mixer that is set to speed no. 1.

3. When the powdered sugar dissolves, turn the mixer to speed no. 2. Continuously mix until it smoothens. Once the three ingredients are well blended, the mix becomes creamy. Your icing is ready if sharp and pointed peaks are formed.

4. Once you notice those pointed peaks, you can now put color to your icing. To do that, get a halfcup of icing using a rubber scraper and put it in a bowl. Cover the remaining icing with a damp cloth and set it aside. Then, apply your desired color to the half-cup of icing by dipping a toothpick in the color container and spreading the color on the icing. Three dips are usually enough for this amount of icing, but you can reduce or add more color based on your preference.

5. Mix until the color is evenly distributed throughout the icing. Make sure there’s no dull or pale portion left. After that, get the pastry bag, cut its tip using scissors, and insert the following tips to make the different parts of the flower:

For the leaves, use tip 67
For the flowers, use tip 36 for
the shell design or tip 3 for the
plain design
For the petals, use tip 103 or 104

6. Simply transfer the colored icing of your choice to the pastry bag whenever you make the parts.

7. For the remaining icing, you can also color them and put them in bowls covered with a damp cloth.

8. Keep your icing fl owers in dry and airtight containers. After drying for 24 hours, you can bunch the leaves together with the flowers or put them in your cakes