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the orchid is making the center which has a sort ofinverted cone shape, shown in step 1. This is themain section of the orchid. To make the center, awaxed paper cone approximately four inches high andtwo inches at the base should be constructed. It isheld in a down position and the first part of the centerpetal is started from the rear of the cone about halfway up. After the first half of the petal is completed,turn the cone around and start the second half. As thetube is moved down to the bottom of the cone, aslight back and forth motion must be maintained tocreate an uneven effect. After working around the cone, the opening in the back must be filled in bysimply squeezing and moving the tube over it. Therough area can be smoothed out by dipping the fore-finger in water and running it over the back of therough area. To store for drying, place the cone overa small bottle such as a pop bottle. This allows the air to dry and harden the petal in about 24 hours.Make ten center petals in this manner.To assemble the orchid, a small amount of royal icingis piped on waxed paper or directly on the cake. Thecenter of the orchid (the part made around the cone)is placed into the mound standing upright. The twolarger petals are placed slightly to the front. Thenthe three narrower petals are put in place finishing theflower. |
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