For decorating debut and wedding cakes, nothing can beat icing in the form of flowers. And during kiddie parties, who hasn’t seen boys and girls quarreling over the four pieces of icing flowers from the party cake? Such is the strong market potential than can be tapped by producers of icing flowers for cake.
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.
Start-up capital is P1,550 for 500 pieces. Time to finish is 1 hour aside from drying the candy flowers overnight.
- A mixing bowl
- Flour sifter
- Measuring cup
You will also need the other materials listed below, all of which can be bought for around P1,200 from Divisoria 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, P492/0.5kg
- Bond paper or wax paper
- 454 g powdered sugar, sifted, P28/box
- 1 tsp calamansi extract, P0.50
- 2 pcs egg white, P4/pc
- 4 colors gel-paste food color, P62/1 oz bottle of primary colors and P75/1 oz special color
- First, separate the egg white from the yolk. Set aside the yolk in a separate bowl.
- Set aside the egg white and extract the juice from 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 3 ingredients together using a portable mixer that is set to speed no. 1.
- When the powdered sugar dissolves, turn the mixer to speed no. 2. Continuously mix until it smoothens. Once the 3 ingredients are well blended, the mix become creamy. Your icing is ready oif sharp and pointed peaks are formed.
- Once you noticed those pointed peaks, you can now put color to your icing. To do that, get a half-cup of icing using a rubber scraper and put it in a bowl. Cover the remaining icing with a damp cloth and set it aside. The, 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.
- 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: tip 67 for the leaves, tip 36 for shell design flowers and tip 3 for plain design, tip 103 or 104 for petals.
- Simply transfer the colored icing of your choice to the pastry bag whenever you make the parts.
- For the remaining icing, you can also color them and put them in bowls covered with a damp cloth.
- Keep your icing flowers 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.
Tips: Icing flowers last long when they are kept dry. Rosario Tan, sales manager of Penco Powdered Sugar, suggest that you improvise a light box that can serve as a dryer and storage facility. Just make a box using plywood, providing it with a door and incandescent light bulbs at the opposite side. Put layers of chicken wire where you could hang your icing flowers.
source: Mishell M. Malabaguio, www.entrepreneur.com.ph, photos by At Maculangan