I know I’ve haven’t written a Blog for awhile and I need to write a few of them for videos I have posted in You Tube, so here I am trying to catch up.
One of the videos I posted earlier was about doing a simple fix on a broken gumpaste flower. I remember years ago I was working at a custom cake store and one flower broke. I was about to throw it away and my good friend Maria told me not to. She said we can use it in the back of the cake and hide the broken part. So I adopted that way of thinking.
For cake shows and competitions this is not something I would suggest doing since judges do thoroughly inspect the arrangements to make sure that all of the flowers are done perfectly. But when you are dealing with weddings, some things are more forgivable and hiding a broken flower by using it as a filler works great, as long as you place it in such a way that the broken piece won’t show .
On a cake I was working on, the flower that broke was one of my favorites. Yes, I do have flowers that turn out better than others and I prefer using them for the front of the cake. A petal from the flower broke off and it was a clean break. When you get a clean break at the base of the petal, it’s a bit easier to fix and can be easier to hide. When done well, no one will notice the break. I do make sure to place the broken area in such a way that it’s less visible.
I remember when I was just starting to decorate cakes, there was a cake decorator who told me he used crazy glue to fix broken flowers. I just don’t feel comfortable using it near anything that goes in my cake. I know that gumpaste flowers are really not for eating but I still have my reservations.
I prefer to soften a small amount of gumpaste with some gum glue (click here for gum glue tutorial), and place it in the broken edge and let it dry. This usually works great but you have to let it dry well before you can use the flower. So if I am in a hurry and I can’t wait, I use a small piece of super thin gumpaste and add it with gum glue. Sometimes putting this super thin layer on one side will give you a strong bond but if you want an even stronger bond, I recommend that you do this on both sides of the petal.
Watch the video tutorial to see how I do it. I hope it helps when one of your flowers gets broken while you’re working on a cake.
Years ago I was designing a cake for a bride and somehow we came to the conclusion that she wanted to have the topper fully as a dummy so she could save it and use it for her first year anniversary celebration cake. These days I mention this idea to all my brides just so that they know that this is an option available to them to do for their cakes. I love making toppers that I know will be saved and will keep the memory of that special event. It’s a great way to save something from the event and use it with a fresh cake if they want to.
The topper can be saved in a box or even under glass, if you want to save it from getting dusty so you can reuse it. If you prefer, you can display it in your house as long as you protect it from heat and light. The light will make the colors fade and the heat might soften the gumpaste details, so I prefer to keep it in a cold and dry area and away from sunlight or UV lights. With proper care a sugar piece should last for many years.
I still have a topper I made from a class I taught years ago and it’s still in great condition. Of course it won’t last forever, but if you lightly dust it, it should last for a very long time. Having the option of saving a topper is something that brides love. Especially when it comes to using gumpaste flowers. When they have the option of saving the item for a longer period, they feel better about investing on what is ultimately a work of art. I do make sure to tell them to be careful when moving the piece and cleaning it since gumpaste is delicate.
I made a tutorial on how I did the base of this cake. I wanted this base to look like a modern style basket weave, so I decided to use this beautiful mold from Marvelous Molds for my base. The tutorial shows how to use basic molds in unusual cake shapes. I basically divided my cake into panels and added other details to complete and clean the final design. I love the combination of the black and Copper Petal DustĀ for this fall theme topper.
Once you achieve your base, you can finish the topper with any flowers you want. You can do this type of base on real cake or on a dummy. I used a 6 inch dummy that had a V shape but I have also made this topper using a 4 inch dummy. This is another way to give height to a cake for a bride that is having a small wedding but wants a taller cake that makes a bolder statement.
I will post the links for the materials used in this cake below for those who are interested in them. Click to watch the tutorial.
I hope you enjoy this tutorial. Until next Blog, ta ta!
Edna š
Here are the links for the products I used: Tri Weave Simpress
Beautiful modern weave pattern made
by Marvelous Molds. They have so many
to choose from.
Frame Mold
This is a frame mold from the Celcraft company.
They are called Celshapes. I have used this product for many
This Blog is all about information on those gum products we hear so much about and use in cake decorating. I personally love Tylose. It’s less expensive, easier to find and great quality. But here is the info so you can choose the one you like the most. All of them are gums but as anything in life they will have some differences in outcome so your job is to find the one you prefer. I just did a tutorial to show you guys how Tylose helps change the texture of fondant and how to fix it to the consistency you need.Click to watch here.
Carboxymethyl Cellulose (CMC), is a thickener, binder and stabilizer in a variety of foods. Cellulose is the carbohydrate thatĀ makes up the woody parts and cell walls of plants. CMC is a thickening agent made by reacting cellulose (wood pulp, cotton lint) with a derivative of acetic acid. It is not absorbed or digested and is sometimes included in the “dietary fiber” on food labels. Commonly used in food preparation. It’s poorly absorbed by the body but if consumed in large amounts it can create flatulence. Something I would not worry with cake since we really use small amounts of it. The number for this gum is E466
Tylose is a namebrand for CMC. It’s the name I use mostly because it’s the brand I use the most. Tylose is found easier than other gums and the price for it tends to be lower. I have a preference on a specific brand of Tylose because I used others that I found were not of the same quality when I worked with the product. But like everything in life, we all have our preferences so test a few to find the one you like. But keep in mind that purified CMC is a white to buff-coloured, odourless and tasteless, free flowing powder. Less purified low assay types can be off-white to a light brown. I did try one time another brand and the color was less white and the quality of my gumpaste felt different. It was the last time I switch brands. Maybe I am just used to the one I use but I felt a big difference in quality,
Usually itās often recommended to add 1 to tablespoons of Tylose to 1 pound of fondant. I will say that even though I add Tylose to fondant to create details, the consistency is not the same as if you do a Tylose gumpaste from scratch. It just doesn’t give the same texture or elasticity but some people get used to using it even for flowers. It’s just not my preference and if you are getting started making flowers I would not suggest it either. I think itās more difficult. Even though you can make flowers from it, elasticity and feel is just not the same. But with that said, it works great for making decorations that need a stronger consistency or even if you need something to dry faster. Tylose works well in areas where there is a lot of humidity.
Gum Tragacanth is another gum. If you are looking for something natural this will be your choice. A bit more difficult to find and can be more expensive. Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern legumes of the genus Astragalus. To harden fondant some people will say it takes up to 30 minutes to feel the change in texture. It’s advised to leave it to dry overnight for the best results. It’s recommended around a teaspoon of Gum Tragacanth per 1 pound of Fondant. Something you have to keep in mind is that it will give a yellowish tone to white pieces. This is one of the reasons I prefer using Tylose/CMC. The number for this gum is E413.
Gum-Tex is the name for the gumpaste powder sold by Wilton. Recently I saw that they added the name Tylose to the bottle. I have been giving the numbers for each gum I posted so you can see that all products are not the same. Wilton used to call their product just Gum-Tex but now they added the Tylose name to it. But Gum Tex is not made with CMC. Gum-tex is made with Karaya Gum. The number for this E416. It’s made from the dried sap from the trunk of the Stercuila trees which are native to India. Yes it’s a gum, yes it works to make gumpaste but here is my opinion. The gumpaste tends to feel grainy and dry. Itās not my favorite one.
All of these are gums and most of them have recipes that work the best with each of them or people have created their own recipes to use them. Some of them can be interchangeable but you might feel the difference in the outcome of the recipe. I have a recipe for Tylose gumpaste in my website that works wonderful with Tylose gumpaste.
I did made a mistake in the video on the amount of teaspoons ( I wrote tablespoons instead of teaspoons in theĀ videoĀ š¦ ), so do make sure to read the tips and recipe in my website before you make it. This recipe was posted by the company that I buy the Tylose from and I was told it was created by a lady call Jill Maythan. It’s my favorite recipe and I used it for more than 21 years and will keep using it.
All this gums are food safe and used in many food items in the market. So you can use them in your fondant. Most of them are Kosher but do check the product you use to make sure they do.
In the video tutorial I show how adding Tylose changes the texture of the fondant as I work with it. It’s pretty neat to see. I know I am using a bigger amount of the powder for a small piece but even though you can just wait and let the fondant rest so it hardens, you can see that it would be ok if you add just a bit more and you don’t have to wait if you are in a hurry. It really depends on you. You can save time by using more or you can use less product if you would rather wait. Most of the time I do this itās for pieces that need to dry fast like bows or maybe things I need to mold. Since I know it will get harder as I work with it, I just work fast and when I feel I can barely knead it, I add more fondant to it to soften it.
I will suggest to play with it and find the consistency you like for whatever you are working for. Also keep in mind that it might react differently depending on the fondant you use. If you are using for example Fondarific, which is chocolate based fondant, it will take a lot more. If you are using Satin Ice, it will take less since it has no chocolate in it. So if you are playing with a new fondant that you never used before, do a test and see how it reacts. If you add too much to certain fondant, it can make itĀ dry, reason why I always suggest to do smaller amounts.
If you need to make a fondant that requires a lot of color, you can always add a bit of Tylose to it to avoid it getting softer. If you feel more comfortable, do a test first and see how your fondant reacts. Sometimes colors might change the consistency of certain brands of fondant. If you find yourself with a fondant that is too dry and cracks too much, add just a bit of glycerin. If the glycerin doesn’t help, try modeling chocolate. Add small amounts because if you add too much your fondant can get too soft and some people like softer fondant but other people don’t. To learn what’s best for you, you need to test what you like and all I can do is offer suggestion on things I use that work for me.
Once you have added Tylose or Gum Tragacanth to your fondant, you have to keep un mind that it will dry faster. You can store a regular fondant in a tub for months. But once you add Tylose to it, it can dry in a matter of days and that amount will change depending on how much you added. If you added just a bit it will last longer but when you add a lot, it will be hard as a rock by the next day. You can seal it in plastic wrap but also place it in a Ziplock bag so it lasts longer. You can also add more fondant to it to disperse the Tylose so it lasts longer. I prefer to do small amounts that I will use promptly and avoid having to deal with fondant that is dry hard as a rock.
I hope I have not forgotten anything in this Blog. It’s a lot of information but sometimes itās better to have the knowledge than to deal with questions and problems that we don’t know how to solve. Hopefully you have some answers and this will help you conquer any problems as they arise. If you don’t have Tylose available in your area I always have it available in my webstore. Click here to get Tylose. I will post in the website under the video links to where you can find the other gums.
I just finished a new tutorial. Since it’s Christmas time, I decided to do it about Snowflakes. Last year I made a beautiful cake for Christmas using some snowflake molds from the company Marvelous Molds. The video tutorial is posted at the end of the blog and I will post in the website too.
Here are the molds are use. These molds are awesome. There are many molds in the market but not all of them are great. When I look for molds, I want one that, not only it’s easy to use but I love when the gumpaste doesn’t stick to it.
These molds have a sharp edge and it cuts the gumpaste really easy too.
Plus now they make them transparent. This comes very handy since you can
place some gum glue on the back and place the mold directly on the cake and you can see exactly where you are placing it. I will do another tutorial showing you how to do that.
For this cake I attached some ofĀ the snowflakes as they whereĀ made but I also let some of them dry.Ā I wanted them to look almost like they were fallingĀ from the sky and making a bed of snowflakes at the bottom.
The top of the cake was finished with snowflakes and a poinsettia gumpaste finished in super pearl dust and a gold center. I just added a section in the website with an advanced tutorial on how to make Poinsettias.
Here is the link to the Poinsettia Tutorial for those of you who are interested. Click here for the Poinsettia Tutorial.
You can see here how beautiful and delicate these snowflakes are. The tutorial is below. Ā You can also visit Marvelous Molds for more info on these snowflakes.
I was surfing the net awhile ago and saw a beautiful cupcake made by The Pastry Studio. I contacted them to use their cupcake as inspiration for
a tutorial and they said yes!
This is the photo that I found. I love how they mix theĀ
pearls and nonpareils. Makes it look really delicate
andĀ elegant.
I don’t know the steps they used in making these
cupcakes, so I will show you how I would make
them.Ā I didn’t have different sizes of pearls so
I used nonpareils, sugar pearls and sugar
crystals. But I do love the biggerĀ pearls they
used in their cupcakes.
For this particular flower you will need 2 five petal cutters. I used the 2 biggest ones on this PME 5 Petal CutterSet.
The flower is not difficult to make. If you are not used to making gumpaste flowers, this is a great way to learn.
When I make cakes, I know I need to move
fast. Spending too much time in a single detail is not a great idea when you are trying to earn some money. This is something I keep in mind when I teach. We want pretty and we want fast.
This is the reason why I mention the tools
I use that help me to move fast when I do tutorials.
I used a Celformer to shape this flower. This isĀ one of those tools that I love and make my flowerĀ making a bit easier. I cover them in foil so I can reuse the former as I dry the flowers I already made.
The tutorial is very detailed. You can also
add more detail to the flower with petal dust
if you want to take it to another level. I didn’t
do the petal dust in the tutorial because I wanted to show the simplified version of the flower.
Some people will say this is a lot of work for a cupcake and yes it can be. So make sure to charge well for the work you do. The other option will be to mix this cupcake with others that have a more simple design. The flower can also be used in cakes.
Every year I do a Christmas cake. It’s a tradition I keep and enjoy.Ā I used to make decorated cookies. But for the past few years I decided to make a cake instead of the cookies. I miss doing the cookies but time will just not allow me to do both.
I decided to do a blog to answer the questions that people ask me when I post a
cake. All the green letters are links to the products.
Here is the naked cake.Ā
I wanted a Christmas style cake so I definitively wanted green in it.
The fondant I used for the green came from Renshaw.Ā Most of you might
not haveĀ heard of them.Ā They are aĀ British company thatĀ over 100 years
experience in baking and cake decorating.
I was completely pleased with
this fondant. Often times dark
colors in other brands of fondant
tend to crack, but Renshaw did not crack, the flavor was good and
it was easy toĀ work with.
For the bottom 2 tiers, I used my homemade white fondant. I will post that as soon as I can do aĀ video tutorial on how to make it.
I used Luck’s Classic Gold Shimmer with my AirbrushĀ to color the cake. I love to airbrush a cake but one thing you need to know is that airbrushing will make any small crack look more like a crater. Especially if you try to airbrushed too fast and make the fondant too wet.When it
is too wet it will begin to dissolve the fondant.
I suggest you give it a coat of colorĀ andĀ let it dry in between coats to get a better finish. In between drying sessions I keep working with other details of the cake. This way I move faster.
For the bottom tier, I did a band in green. and I cut the top part of the band in the same swag shape I was using on top of it. This is the mold I used called, “The Ruffle Swag”. It’s from the company Marvelous Molds. The mold has two layers of ruffles and is topped with a string of pearls.
I decided to paint those pearls with a Gold Highlighter. (click here for gold).Ā This gold is meant only for decorations that can be taken
down before cutting the cake.
There are lots of highlighter golds out there but none of them are edible. I have seen some companies say it’s approved, but the reality is that none of them are approved. There are other golden tones that are non-toxic but they don’t have the true gold color that the highlighter gives. If you need a true gold for a full cake,
then you can either use edibleĀ gold leaf or buy 24 carat luster gold.
This option is aĀ bit more pricey, so I stick with airbrushing.
In between the ruffles I added this mold. This one is called, “Grand Tassel Drop Mold”. This one I finished with the highlighter Gold as well.
At the top of each tassel, I added a simple Blossom like the ones I made in my tutorial,Ā “How to make Simple Blossoms”.
This mold has the same ruffle detail as the swag but it’s on a straight line. The molds connect easily so you can connect them and make them look
like a one big piece.Ā I painted the ruffle part on both the swag and this
one with Super Pearl Luster Dust.
Some people may wonder why I used a mold when I can do bows so easily without the mold. Well, the reason is simple. It’s just a different look and it can be a fast approach too. But basically for me it’s just part of the look I wanted
for the cake.
For the tier that I airbrushed, I added cutouts that look like ornaments.
I don’t have thisĀ available at the web store at the moment but if you are
interested in them, feel free to leave me a comment below so I can order some.
They are really easy to work with and I hand painted them with Gold Highlighter.Ā
For this tier, I used thePerfect Pearl Mold
to finish the base. I wanted to bring some of
the white,Ā green and gold to it. This way I
have a color flow between all the tiers.
In the first and last tier, I used anExtruder
to finish the border. I kept those borders
greenĀ becauseĀ I wanted them to blend
with the background.
For the topper I used a Poinsettia. I teach how to make these flowers in my DVD, How to Make Gumpaste Poinsettia”. In the DVD I explain how to make fantasy Poinsettia like this one. I added some gumpaste snowflakes, finished with some disco dust and a cutoutĀ Christmas tree dusted in Gold Highlighter.
The Christmas tree cutter is made byXimena (click here for cutter).
On another note, I added a Newsletter button at the top of the blog for those
who wantĀ to receive an e-mail newsletter. I don’t like my email to be filled with
daily newsletters andĀ I don’t plan to do that to you guys either. But I can send
news for a new tutorial posted, or a special sale at the store or even a contest.
Plus I plan to do more advanced tutorials too.
I would love for you to share any ideas you may have with me. Do you
guys like basic details on howĀ a cake was done, or do you want
full step by step tutorials? I ask this becauseĀ I can do basic tutorials
but the ones that are step by step are more timeĀ consuming andĀ I
might have to charge a small fee for those. Do youĀ prefer PDF
files or video tutorials?
Any ideas that you have will be great for you to share with me.I want
to do either A video or blog, where I answer questions you have.
So any ideasĀ you have, comments and questions, feel free to
post here or go to myĀ Page in Facebook and post them there.
You are my cake family and I have always tried to help in areas that you
need help.Ā Hopefully with the new year I can finally finish the new website
and not have to stress about it anymore. I want to dedicate more time to
what I truly love, making cakes and teaching. Hope you guys help me with
all this work I have! lol
And don’t worry about misplacing recipes.Ā The new website will have all the
recipes I have and I will add more to the list. Maybe some of the links
will changeĀ but all will be there.Ā Even cakes I never posted from my earlier
years.I will leave my old cakes so you can see how much I have
grown throughĀ the years. I want people to know that to achieve better
cakes you need timeĀ and practice. Giving up is not an option.
Hope you had a wonderful New Year and wish you the best ahead.
Lots of hugs from my house to yours. Thanks for being my cake family!
Sugar Roses and blossoms fillers by Edna De la Cruz
I love this cake. Just one single tier, but it’s so delicate and elegant.
I designed this cake last year and some people were asking me how it was done.
With so much work on my hands, I postponed doing a blog or tutorial because I really wanted to do a You Tube video about it. I suppose for now I will do the blog and eventually I will let you know when the video tutorial is finally done.
Let’s get started!
This cake was covered in Fondant. I used Americolor Neon Green liquid-gel to color it. I love that tint. It can go from very delicate, if you use a little, to very funky, if you use a lot.
Edible Image Paper from Icing Images Co.
In the photo above you will observe a very delicate lace was used. The lace was made with a Martha Stewart cutter and an edible paper from a company called Icing Images, (link posted below).This particular paper has a pearl finish to it and they offer many beautiful colors you can choose from.
Martha Stewart Deep Edge Punch-Garden Gate
The name of this cutter is Deep Edge Punch-Garden Gate. These punch cutters are really fun to use for scrapbook projects but they also work really well for cake when you combine them with edible image paper. It’s very important to use paper of very good quality. Some papers are too thin or they dry too fast. This is why I love the Icing Image papers. They are thick and give you a bit more time to work without the paper breaking or cracking. NEVERTHELESS, still it’s a good idea to work fast so the paper doesn’t break.
I always keep my edible paper in the original plastic bag it came in and sealed well so it doesn’t dry. I also store it in a dry place because humidity can affect the paper, just as it affects anything with sugar in it. Just make sure to take care of the paper and store it well. Never leave the paper uncovered so it will last longer.
The Martha Stewart punch is packaged with the sides closed. This is a great way to store it. To use, just open the wings. I cut the paper with a guillotine to make sure I have a straight edge. Doing this will save the rest of the paper from drying
too.Ā Make sure toĀ take of the plastic backing that the paper has before you start
using it for this typeĀ of work.
Once the paper is cut, I place it in the punch, carefully aligning it to the back line of the cutter. This will ensure a straight cut every time. After you cut the first part you move that and align the cut with the side wing of the punch where the design is imprinted. This is very helpful when you make cut after cut, always ending up with a perfect pattern.
First practice with a regular piece of paper until you get used to it. I will be doing a tutorial of this soon to better show how to use it.
How thick you want the strip is just a personal choice. Just cut it to whatever thickness you prefer it to be. To finish the design, I used the Perfect Pearl Mold. I love this mold when making pearls. Here below is an old tutorial I made on how to use the mold. I am planning to redo this tutorial but for now this is still the way I make pearls. For those who want the mold, here is the link to it. Click here.
I use this mold all the time as it has 3 delicate pearl sizes.
Click to watch Pearl Tutorial
For the roses, I used my fast rose method on how to make roses. It’s part of my DVD “How to Make Sugar Roses”. This DVD has 4 hours of tutorials on the many ways to do roses. It includes the fastest way but also how to do the separate petals. This is in case time is not an issue and you opt to make a tight center. It also includes how to make
leaves, stems and even thorns. Then it teaches you how to color your roses.
Gumpaste Roses, blossoms, leaves and fillers.
The blossoms and buds are part of my DVD “Blooms and Vines”. This DVD shows how to make Hydrangeas, blossoms, buds, their leaves and Ivy vines. It even includes how to make these flowers without cutters, another way to make flowers. Finally, it teaches how to color and finish them.
Remember that in my website there are a number of tutorials that can help you get started in the wonderful world of cake decorating. You will find them under tutorials. If you are a beginner and have never done gumpaste flowers, I suggest you start with my tutorial on “How to Make Calla Lilies”.
I am posting all the links below too, so you can go check them out.
We are reaching the end of this contest. So many beautiful cakes! I wish all of them could win a prize, but I assure you that you guys are all winners in my heart. The love and passion for cake decorating shows.
Here are the winners for this past week contest. Beautiful job!
Michelle Head- advanced
Debbie Shaw-beginner
We now begin voting for this week contest.Ā This is the last week for the contest, but I love when everybody shares their work with me, so please keep sharing! I still need you to come and choose the winner for this week and the winner of the month which will be posted next week. So stick around. š
Scroll down to choose your favorite beginner and advanced cake. Leave a comment below with your favorites for each division.
Here are the names and the cakes chosen for Advanced cakes:
Brenda Oliveira Henkel
MarĆa Alejandra LizĆ”rraga
No Ordinary Cakery-Cabanatuan
Here are the names and the cakes chosen for Beginners cakes:
Daniella Dahlā
Holly Rhodes
Sandra Van Berkel-GarcĆa
Remember to choose one cake for the advanced level, and one for the beginners level. Post the names of your favorite cakes in the comments below. I will announce the winners next week.
I will ask of you guys to not spam the contest with fake votes or business promotions; this is a contest that is for fun. Remember to vote only once, and to list the names of each contestant for each division. Just have fun with it.
Next week I will post the winners of this week and then the voting will begin for who is the winner of the month, for both advanced and beginners category.
Thanks so much to those who participated in this contest. I will do another one soon so others can have the chance to win too and show off their beautiful creations to other cake friends.
I need you guys Ā to stick around to help me choose the winners next week too. I will post the reminders in my Facebook Page.
Week 1 was a success. Here are the winners chosen by you guys.
Alis Nonoleta Nuta was the winner for the beginners cake, andĀ Beverly Call Brown was the winner for the more advanced cakes. TheseĀ 2 cakes wereĀ part of our firstĀ weeks competition.
Alis Nonoleta Nuta
Beverly Call Brown
We now begin voting for the 2nd week of this contest.Ā Scroll down to choose your favorite beginner and advanced cake. Leave a comment below with your favorites for each division.
Here are the names and the cakes chosen for Advanced cakes:
Christine Jelloian
Leyla Sanabria-Perez
Michelle Head
Here are the names and the cakes chosen for Beginners cakes:
Debbie Shaw
Jessica M. Dormanā
Judy Stebbings
Remember to choose one cake for the advanced level, and one for the beginners level. Post the names of your favorite cakes in the comments below. I will announce the winners next week.
In the meantime, donāt forget to post your cakes with theĀ BEGINNERS or ADVANCEDĀ LABELS on them so I can place your cake in the right division. Post them on the thread that is pinned at the top of my page by clicking here:Ā Facebook Page Design Me a Cake.
Remember you can be a winner! The final prize will be a cake toy for each division from my web Store www.designmeacake.biz. Go check out all the goodies!!
I will ask of you guys to not spam the contest with fake votes or business promotions; this is a contest that is for fun. Remember to vote only once, and to list the names of each contestant for each division. Just have fun with it.
Remember, October 6th is the last date to submit your cakes for the final drawing. So if you didn’t win this week, keep posting your cakes with your title of beginners or advanced level. Good luck to everyone!
was about to throw it away and my good friend Maria told me not to. She said we can use it in the back of the cake and hide the broken part. So I adopted that way of thinking.
I prefer to soften a small amount of gumpaste with some gum glue (click here for gum glue tutorial), and place it in the broken edge and let it dry. This usually works great but you have to let it dry well before you can use the flower. So if I am in a hurry and I can’t wait, I use a small piece of super thin gumpaste and add it with gum glue. Sometimes putting this super thin layer on one side will give you a strong bond but if you want an even stronger bond, I recommend that you do this on both sides of the petal.
Frame Mold
Vintage Art Decor
Ā Cake Dummy
Ā Gumpaste Flowers
shĀ 
Design Me a Cake 