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Christmas in Sugar Art A Poinsettia Flower

Unlock creativity with Skillshare! Learn acrylic painting, AI writing, graphic design, and photography.

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This Course Includes

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  • icon48 minutes
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  • iconOnline - Self Paced
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About Christmas in Sugar Art A Poinsettia Flower

Introduction to Poinsettia Flowers

Forming The Stamens

Cutting and Wiring the Leaves

Without Tools

Working on Pointed Leaves

Making Smaller Leaves

Adding Texture To Leaves

Adding Colour to the Stamens

Adding Colour to the Leaves

Setting The Colour

Adding The First Leaves

Adding The Final Layers of Leaves

Forming Ball Stamens

Creative With Colour

Class Project Poinsettia

What You Will Learn?

  • This class has been designed to teach those who have some experiencing in working with gum paste and sugar florist paste, the skills to cut and wire gum paste leaves to create a realistic and showstopping Poinsettia flower. .
  • The class will take you through;.
  • How to texture your leaves correctly with a ball tool.
  • How to choose the correct gauge florist wire for the leaf size you are wiring.
  • How to use petal dust colours to add light and dark tones.
  • How to assemble an entire poinsettia flower with florist tape ready for insertion into a cake.
  • How to be creative with your colour choices and create a Poinsettia design for the festive season.
  • For this project you will need:.
  • A good quality sugar florist paste ( my recommendation is Smart-Flex Premium Sugar Paste, or Saracino White bouquet flower paste).
  • A Veining Board.
  • 26 gauge and 28 gauge green cotton thread florist wires.
  • Edible glue.
  • Gel based edible food colours.
  • Edible Petal Dust of your choice.
  • Yellow or gold Cotton Thread.
  • Non stick Rolling Pin.
  • Ball Tool.
  • Cornstarch .
  • Vegetable Fat/Trex or Petal Paste Balm.
  • Foam Pad.
  • Flower Former Drying Board.
  • Polystyrene Dummy to set flower and leaves in .
  • Heavy Duty Scissors to Cut Wires.
  • Florist Tape.
  • Thread scissors to cut tape.
  • Steamer ( PME) or Kettle.