How to Make a Sugarpaste Lily


This lily perfectly captures the elegance and beauty of the Orient. Tutorial by Veronica Seta.

This lily perfectly captures the elegance and beauty of the Orient. Tutorial by Veronica Seta.

You will need:

Edibles:

Equipment:

  • dusting colours: foliage green, yellow autumn, pink, plum, forest green, aubergine, African violet, azalea, cornflower, white (Sugar flair).
  • 500g white gum paste
  • glaze
  • semolina
  • rolling pin
  • CelPad
  • Japanese maple veiner (Italian Sugar Art)
  • sakura flowers and leaves cutters
  • Asiatic Lily veiner (FlowerCutterSet)
  • lily leaves cutters (Roberta Serafini Sugar Flowers)
  • sweet pea calyx cutter (FlowerCutterSet)
  • paint brushes (PME)
  • Dresden tool
  • ball tool
  • cutter tool
  • friller tool
  • non slip mat
  • 28, 26, 24 and 20 gauge floral wires (Culpitt)
  • floral tape: pale green, brown and burgundy (Hamilworth)
  • tinfoil
1

Mould the lily’s style, stigma and ovary inserting a 24 gauge floral wire and bending it a little. Pinch the ovary with the tweezers. Dust the ovary foliage green, the style with mixed plum and white and the stigma yellow autumn.

2

Make a T- shape at the edge of your 26 gauge floral wire to make the filament.

3

Mould the filament's anther, using pictures for reference.

4

Twist a very small amount of gum paste around the floral wire and attach the anther. Mix some semolina with aubergine dust, spread a little bit of edible glue on the anther and dip it in the coloured semolina.

5

Dust the filament with foliage green.

6

Fix six filaments around the lily's ovary with pale green flower tape.

7

Make a sausage with white gum paste and roll over with a small rolling pin on a Celboard. Cut the lily petas following the shape of the veiner and insert a moistened 24 gauge floral wire. Place on a CelPad and roll edges with a ball tool. Press petal in veiner and prepare five petals this way.

8

Make a sausage with white gum paste and roll over with a small rolling pin on a Celboard. Cut the lily leaves with three cutter sizes. Insert a moistened 26 gauge floral wire, place on CelPad and roll edges with a ball tool. Press leaves in the veiner. Prepare three leaves and dry on a piece of tinfoil.

8

Dust the leaves foliage green, then forest green and the foliage green again. Spray with glaze.

9

Dust the lily petals base and edges lemon yellow. Colour the centres mixing African violet and white. Give colour depth with a little azalea and shade a cornflower coloured line through the petal. Dilute a touch of aubergine dust in a few drops of alcohol. Add little spots with a small paintbrush at the base of each petal. Fix the petals to the style and filaments with pale green floral tape. Tape the leaves to the flower.

10

Twist a very small amount of gum paste around a 30 gauge floral wire. Dip in a little edible glue and attach a very small ball of gum paste. Roll a very small amount of gumpaste on a non-slip mat to get five thin pistils. Fix the pistils to the stamen.

11

Roll out a small amount of pale pink coloured gum paste very thin and cut several sakura flowers of different sizes. Cut their calyx with a sweat pea calyx cutter.

12

Roll out a small amount of gum paste and cut the sakura leaves, impressing them in a Japanese maple veiner. Insert a 30 gauge floral wire and once dried, dust mixing foliage green and yellow autumn.

13

Take the stamens and pistils prepared in step 11 and insert them through the centre of the sakura flowers. Dust half pistils and the base of flowers mixing azalea and white and the stamen edges yellow autumn. Dip the pistils in edible glue and then in some semolina coloured yellow autumn. Cover wire with pale green floral tape. Fix the calyx to sakura flowers and colour base with a bit of plum dust. Cover the wire with pale green floral tape.

14

Twist some strips of absorbent paper around a 20 gauge floral wire and then cover with brown floral tape. Add the sakura flowers and the small leaves prepared in steps 13-14 to the branch. You will need several flowers and leaves to have a beautiful sakura branch.

15

Make a sausage shape with white gum paste. Roll over with a small rolling pin on a Celboard. Cut the Japanese maple leaves following the shape of veiner and the cutter to get different sizes. Insert a moistened 26 gauge floral wire and roll edges with the ball tool. Press the leaves in the veiner. Let them dry on the tinfoil.

16

Dust the leaves mixing foliage green and yellow autumn. Give colour depth dusting forest green on the edges and through the centre. Dust their edges with a bit of aubergine. Cover the wire with burgundy floral tape and spray some glaze on the leaves.

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