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 that can be tapped by producers of icing flowers for cakes.

Why this will click

You can supply icing flowers to school canteens, grocery stores, sari-sari stores, and even bakeries. Bcause making icing flowers is laborious and intricate, some bakeries would rather buy icing flowers than make them.

Materials Needed

• A mixture bowl
• Flour sifter
• Measuring cup
• Scissors
• 12″ pastry bag, P140, with tips 3, 36, 67, 103 or 104.
• Medium-sized rubber scrapper, 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, P492/0.5 kg
• Toothpicks
• Bond paper, or wax paper
• 454 g powdered sugar, sifted, P28/box
• 1 tsp calamansi extract, P.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

How To Make the Cake Flowers

1. First, separate the egg white from the yolk. Set aside the yolk in a seperate bowl.
2. Set aside the egg white extract the juice from the calamansi. Make sure to remove all the 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 three ingredients together using a portable mixer that is set to speed no. 1.
3. When the powdered sugar dissolves, turn the mixer to speed no.2. Continuously mix until it smoothens. Once the three ingredients are well blended, the mix becomes creamy. Your icing is ready if sharp and pointed peaks are formed.
4. Once you notice those pointed peaks, you can now put color to your icing. To do that, get  a half-cup of icing using a rubber scrapper and put it in a bowl. Cover the remaining icing with a damp cloth and set it aside. Then, apply your icing by dipping a toothpick in the color container and spreading the color on the icing. Three dips are usually enough fo this amount of icing, but you can reduce or add more color based on your preference.
5. Mix until the color is evenly distributed throughout the icing. Make sure there’s no dull or pale portion left. After that, ge the pastry bag, cut its tip using scissors, and insert the following tips to make the different parts of the flower.
   • For the leaves, use tip 67
   • For the flowers, use tip 36 for the shell design or tip 3 for the plain design
   • For the petals, use tip 103 or 104
6. Simply transfer the colored icing of your choice to the pastry bag whenever yoou make the parts.
7. For the remaining icing, you can also color them and put them in bowls covered with a damp cloth.
8. Keep your icing flowers in dry and airtight containers, After dying for 24 hours, you can bunch the leaves together with the flowers or put them in your cakes.

How Much Will I Make

Your total production cost will be P0.218 per piece. By multiplying this figure by 9, You will get a selling price of P1.96 or P2 per icing flower. But you may sell your drop flowers for P15 per 15-pcs pack, and your rose buds and leaves for P1 each. The price range will depend on the materials you used and how elaborate your design is.