I am over at https://happinessbetweentails.com/ with a guest post about how to make peonies out of fondant or sugar dough. da-Al has a wonderful blog with a variety of posts and podcasts so do go over and have a look around.
Staying home makes me hungry! How about you? And when I get hungry, my first thoughts are of sweets! Cute ones are all the more enticing…
South African author Robbie Cheadle hosts a blog, has an author page on Goodreads, and Tweets from Johannesburg. For all ages, she writes books and contributes to anthologies. There are her “Sir Chocolate” children’s books (co-authored with her son, Michael Cheadle), and her middle-grade “Silly Willy” series. And there is her preteen/young adult fictionalized bio about her mom’s World War II childhood in England, along with a book of poetry co-authored with Kim Blades. As Roberta Eaton Cheadle, she’s venturing into supernatural and horror stories for adults and young adults, the first titled, “Through the Nethergate.”
Robbie (Roberta) Cheadle writes, blogs, and videos for all ages from South Africa.
“How to make fondant (sugar dough/paste) peonies” by Robbie Cheadle
My husband’s birthday is approaching, and I wanted to make something special to mark the day, especially as we are likely to still be in some form of COVID-19 lockdown. I decided to make peonies in a dark pink and dust the outer petals with edible gold.
Making the peonies was quite a challenge, as I wanted to get the shape right. Peony petals curl inwards, which means that each layer must be allowed to dry completely inside a correctly sized bowl-shaped container. I made these containers out of tin foil, which I pleated and folded to fit the four different stages of the petals.