You know how it is, a knob of left over fondant icing teeters precariously on the edge of a work top, likely destined for the bin, unless I can think of a anti fondant use for it? The phone rings and I have the presence of mind to scoop it into some lurking cling wrap before hoisting tea, and self, to my study.

A hugely witty, and kindly, Judge shares his concerns and shortly after I anticipate a new ‘charge’. I chomp and nibble discreetly, listen attentively and chat, at length, with said ‘charge’. We discuss, baffling obviousness, legacy guilt, a bitter quill and untimely demise.

 

  

 

Clouds of beautiful apple, cherry and damson blossom whoosh past my window. The wind is blowing a ‘blooming hooly’ outside and our dear little orchard must surely be bereft of any pale pink petals which now flurry to and fro as gusts of confetti. The now more cheery ‘charge’ bade farewell. I was compelled to see if there were any pretties left on the trees? As you can see there were.

 

  

 

I find breathtaking beauty in blossom, understanding fully, how and why, our friends from the orient draw their deep love of nature and the unique aesthetic of their artistic inspiration portrayed in so many multifaceted ways, though few so sweetly as the confection Wagashi.

 

Ladies and Gentlemen I offer the love match of a spare bit of lack lustre, over squished, fondant icing and inspiration of the wondrously clever folk wot makes sweeties (in the land of Wagashi) in Japan, to be frank we don’t get much of a Wagashi vibe in Rural Devon, England.

 

  

 

It’s simply some peppermint essence (do buy the best quality that you can) and a little colour squeezed through the ‘ready rolled’.

 

  

  

 

Essential Equipment? A tray, a boring film, oh and I mean a really boring film and self denied access to the remote control  (not wishing to disturb a snoring tea boy/sleeping beauty), a ball or two of peppermint tainted fondant. White, pale pink in the main. A little yellow for the stamens, all lovingly and meticulously cut or maybe just shoved through a garlic press? Sundry squiggly bits. Green for some leafage, tinted, pinched, squashed, snipped, nipped nothing critical, they just happened? A small flower and leaf cutter too. The little bun shape ‘flowers’ were moulded around the hilt of a knife and the lines made by rolling the back of the knife inward.

 

  

  

  

  

 

Small, sweet and a little bit different in the petit four dept to decorate a saucer or just to serve to deserving chums with coffee.

 

  

  

 

Top some store-bought chocolate cups, fill with chocolate ice cream, and dress and serve with the little peppermint fondant blossoms.

They keep well stored in an air tight container, on a wad of kitchen paper too.

 

  

  

 

All in mint condition, and now considered a bloomin’ good idea eh?

 

 

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