- 500 g Renshaw Emerald Green Ready to Roll Icing
- 500 g Renshaw White Flower and Modelling Paste
- Powdered sugar
Small rolling pin
Plunger heart cutters
Small water brush
Cooled boiled water
Take 1 part flower paste to 3 parts green icing, dependant on how many shamrocks you would like to make. Put aside the remaining icing and flower paste.
Knead both the green icing and the flower paste separately until pliable.
Blend the two together, until an even colour is achieved.
Roll out the mixed paste to a thickness of 1mm on a clean, dry surface, lightly dusted with powdered sugar.
Using the plunger heart cutter cut out the required number of hearts in groups of 3 or 4.
Place the hearts on the cell pad and with light pressure thin out edges using a ball tool.
Attach the hearts together by adding a small amount of water on the right side of the heart towards the point. Stick the next heart on top. Repeat this 2 or 3 times depending on whether you want to achieve a 3 or a 4 leaf shamrock.
To make the stem knead and shape a small amount of paste into a tapered rope and stick to the centre of the leaves with a little cooled boiled water.
Allow to dry for at least 24 hours then carefully remove from the pallet.
Once the shamrocks are dry, extra detail can be added by painting on leaf veins with a 0 brush and food colouring.
The shamrocks can be made and stored in advance. Once they are dry, store in a cool dark place away from light in a cardboard box lined with bubble wrap or foam.