apart from sugarpaste and marzipan, what substance can i use to make pure white edible daisy shapes? i would:?!

Royal Icing!

Royal icing is a pure white icing that dries to a smooth, hard, matte finish. Besides its lovely finish it also colors beautifully which makes it a favorite of professionals who use it not only for frosting cakes and cookies, but also for intricate piping of decorations (flowers, borders, and lettering). Royal Icing is simply a mixture of powdered (icing or confectioners) sugar, lemon juice, and raw egg whites. However, because of the risk of salmonella when using raw egg whites, I have also included a recipe using meringue powder. Meringue powder is a fine, white powder used to replace fresh egg whites and is made from dried egg whites, sugar, salt, vanillin and gum. When beaten with water and confectioners sugar it has the same consistency as icing made with fresh egg whites. However, because royal icing made with meringue powder does not have as nice a flavor as icing made with egg whites, I suggest adding about 1/2 teaspoon of extract (vanilla, almond or lemon) when making the icing.

Ingredients

Royal Icing Using Egg White:
2 large (60 grams) egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

Royal Icing Using Meringue Powder:
4 cups (440 grams) confectioners' (powdered or icing) sugar
3 tablespoons (30 grams) meringue powder
1/2 teaspoon extract (vanilla, lemon, almond)
1/2 - 3/4 cup (120 - 180 ml) warm water

Note: Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)

Method

For Royal Icing with Egg Whites:
In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice until combined. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

For Royal Icing with Meringue Powder:
In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.

The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

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Baker for over 25 years

It took me a while to think this one out. So here is goes; You need a sugar syrup that forms a hard, candy-like crust. P.S. This one could be worst a lot.
Hope this help

self, food encyclopedia

baked meringue

http://farahbakes.wordpress.com/2010/11/02/freshly-baked-meringue-recipe/

try finding a suger cookie recipie to make it white aviod putting egg yokes in it and role it realy realy thin

my mind

Fondant.

rice paper

Fondant is great u can make it or buy it pre made

Ingredients

* 1 (.25 ounce) package unflavored gelatin
* 1/4 cup cold water
* 1/2 cup glucose syrup
* 1 tablespoon glycerin
* 2 tablespoons shortening
* 1 teaspoon vanilla extract
* 8 cups sifted confectioners' sugar

Directions

1. Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
2. Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
3. Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.


Also you can mold glass candy into shapes and that is very easy to make


GLASS CANDY

Read more about it at www.cooks.com/rec/view/0,177,159180-2541…
Content Copyright ? 2011 Cooks.com - All rights reserved.

3 c. sugar
1 c. water
1 c. white corn syrup
1 tbsp. flavoring--extract
Food coloring

Combine sugar, water and syrup into heavy saucepan. Set candy thermometer on pan. Stir constantly. When candy thermometer reaches 300 degrees (hard crack), add in the flavoring and food coloring (only a few drops). Stir in and immediately pour into buttered molded pan of shapes desired