• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Little Vintage Baking Company

A baking and cake decorating blog. Find elevated recipes, tutorials, and resources for bakers and sweet makers.

  • Home
  • About
  • Recipes
  • Tutorials
  • Work with Me
  • Portfolio
  • Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest

Gum Paste Holly and Berries

December 8, 2020 By Ashley Leave a Comment

This post may contain affiliate links. Please refer to my privacy policy for more information.

You asked and I listened – a simple, fast sugar flower tutorial using minimal specialty tools. NO veiner and NO cutter required, but by all means, if you have them, you can totally use them. These fast and easy gum paste holly leaves and berries look gorgeous on a holiday or winter cake, cupcakes and other centerpiece holiday desserts. Make these unwired and with modeling chocolate and put them on a Bûche De Noël. Impressive and so, so beautiful.

Gum paste Holly and Berries

Supplies:

Gum paste – mid green and light red

Small rolling pin, like a Celpin

Groove Board, optional

Paper covered floral wire, gauge 28

Moss green 1/4″ floral tape

Petal dusts: bright red, dark green, moss green, golden yellow, brown, black

Egg white

Ball tool

Dresden tool

Firm foam mat, for shaping

Small square of aluminum foil, or holly veiner

Bumpy foam for drying

Paintbrushes for dusting

Small needle nose jewelry pliers

Umbrella modeling tool

Scribe tool, or toothpick

*More sugar flower supplies can be found in the Little Vintage Baking shop*

Gum paste holly and leaves

How to make the berries

1. Prep the berry supplies. Condition the red gum paste by kneading in a small amount of shortening until smooth and pliable.

2. Cut the floral wire into thirds, cutting as many as you need for your arrangement. Use small needle nose pliers to make a small hook on the end of the berry wires.

3. Roll a small ball of red gum paste, like the size of pea. Dip the hooked wire into egg white, removing any excess, and insert halfway into the berry.

4. Make a small indentation into the top center of the berry with the umbrella tool.

5. Make a light “x” shape over the indentation with the scribe tool. Set the berry aside to dry in the foam, and continue to make the remaining berries.

5. Once dry, liberally dust the berries with the bright red petal dust. Dust the centers of the berry (with the indentation and “x”) with the black dust. Just a small amount.

6. To set the color and remove the chalky appearance of the dusted berries, quickly wave the berries through the steam of a tea kettle, an iron, or a steamer. Take care to not burn yourself. The steam is very hot and can burn you. Set aside to dry.

Gum paste holly and berries

How to make the holly

1. Prep the holly supplies. Condition the green gum paste by kneading in a small amount of shortening until smooth and pliable. Cut the floral wire into thirds, cutting as many as you need for your arrangement.

2. Roll a small piece of green gum paste over the groove of a groove board. Don’t roll the paste too thin as you need to be able to stretch and thin it it out to shape it.

If you are not using a groove board, roll the paste out on a non stick surface. You want it thick enough to be able to insert a wire without it poking through the leaf.

3. Remove the paste from the groove board and set the paste down, groove side up.

4. Center a holly cutter over the groove, and cut out the leaf.

If you are not using a holly leaf cutter, use a very sharp, brand new blade exacto knife to cut out the shape of a holly leaf. Refer to photos online, or my holly above to cut out the correct shape. These do not have to be perfect or all the same shape and size. Remember, nature is imperfect.

5. Dip the end of a wire in egg white, wiping off the excess. Insert the wire into the groove of the leaf, about halfway up.

If you didn’t use a groove board, place the holly leaf between you thumb and pointer finger. With your other hand, insert the wire into the leaf, between your fingers so that you’re sort of guiding the wire into the leaf without it poking through the paste.

6. Place the leaf groove side down on a firm foam mat. Use the ball tool to thin the surface of the leaf and the edges, stretching the pointy tips of the leaf.

Gum paste holly and berries

7. Take a small piece of aluminum foil and crumple it up into a ball. Smooth out and flatten the foil, being careful not to rip it too much.

8. Place the leaf onto the foil. Fold the foil in half over the leaf and press lightly to make some subtle veining on both sides of the leaf.

9. Use the thin side of a dresden tool to draw a straight line from tip to bottom of the leaf. Make a few light veins on either side.

10. Point the tips of the holly leaf by pinching gently with your fingertips. Shape them a bit by slightly bending the tips down or up to give them some realism.

Gum paste holly and berries

11. Place the leaves onto some bumpy foam to dry completely.

12. Once dry, dust the leaves. Dust the center vein with the golden yellow dust.

13. Liberally dust the remaining front side of the leaf with the dark green dust.

14. Make a 50/50 blend of the dark green and moss green. Liberally dust the backside of the leaf.

15. Mix a small amount (50/50) of dark green and brown. Lightly dust the tips of the leaf to define the tips and slightly darken them.

16. To set the color and remove the chalky appearance of the leaves, quickly wave the leaves through the steam of a tea kettle, an iron, or a steamer. Take care to not burn yourself. The steam is very hot and can burn you. Set aside to dry before arranging.

Gum paste holly and berries

17. Stretch a length of floral tape to activate the glue. Individually tape the berries and leaves, taping about halfway down the wire.

18. Assemble your arrangement as desired.

If you make an arrangement using my gum paste holly and berries tutorial, be sure to leave me a comment or tag me on Instagram!

Ash xx

For more gum paste tutorials, check out these posts:

Gum Paste Blackberries, Leaves and Blossoms

Gum Paste Peony

Gum Paste Magnolia Branch

Filed Under: Sugar Flower Tutorials Tagged With: cake decorating, christmas, holly and berries, sugar flowers

Previous Post: « Pistachio Cherry Linzer Cookies
Next Post: Gingerbread Cookie Wreath Tutorial »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome

Hi, I’m Ashley! Welcome to the Little Vintage Baking blog – where you will find recipes, tutorials, resources and more for the baker, cake decorator and baking business owner.
Click here to learn more!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Subscribe by E-Mail

Never miss a new recipe or a tutorial! Enter your email to be notified of new posts!

Categories

Copyright © 2020 The Little Vintage Baking Company. All rights reserved.

Privacy and Copyright Policy