Chocolate Cattleya Orchids
These beautiful, life-like chocolate cattleya orchids were made by Mari Senega. Here is her step-by-step tutorial to make them yourself.
- Non-stick Mat
- Small Rolling Pin
- Cel Pad or rubber sponge pad
- Gum paste Tools (ball tool, pointed stick)
- Powdered sugar (place in nylon to keep tidy)
- Corn Syrup
- Paste colors
- Saifun Noodles
- Selections of brushes ( #’s 2,6, angled edge flat ) Flower Formers (Apple Cups, Paint tray)
- Cutters; Sunflower Sugar Arts - Cattleya Orchid cutters set,
- Moth Orchid cutter set ( for only the 3 petaled cutter)
- Iceland Poppy Veiner
- Orchid Throat veiner
- Petal dusts Colors used: The Sugar Arts; Sweet Butter, Pearl, Tiger Lily, Flame, Claret, Sprout, Rain Forest, and Fern.
- 1/4 batch modeling chocolate, White, Pale Yellow, and Pale Green.
|1.Roll a piece of modeling chocolate into a ¼”ball (pea size).
2.Thread the ball on to a half piece of Saifun noodle.
3.Shape into a teardrop shape.
4.Using the smaller side of the ball tool, pressing firmly, make an impression into the side of the ball end of the teardrop shape.
|5. Pinch the rounded end. Curve the end down. This is the tongue. Set aside to dry.|
6.Roll out chocolate candy clay on a mat dusted with powdered sugar.
Roll to a 1/8” thickness.
7.Using petal cutter cut out 1 of the 3 thin petal shapes, 2 wide petal shapes and 1 throat shape.
8.Vein each wide petal with a veiner,
9. Vein throat piece with a throat veiner.
10. Frill edges of each petal and throat (if desired) with ball tool.
|11. Place the thin petal shape into the former.|
12. Place the wide petals at the top of the Y formation, offsetting the leaves.
13. Let dry.
|14. On the veined and frilled throat piece dab a dot of syrup on the pointed end, place the tongue over the syrup.|
|15. Bring both sides of the pointed end of the throat up to overlap the tongue piece. Pinch together.|
16. Place on the former to dry, curving downward.
17. Let dry.
|18. Dust or airbrush to color and highlight the flower.|
|19.Dab a small amount of corn syrup in the center of the flower, and place the dried throat in the remaining space of the flower.
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