Gumpaste flowers by Suzette

All flowers made by Chef Suzette Simpson are made of edible Gum Paste, although very few are made to be eaten!

These flowers are normally made for ornamentation of cakes or as center pieces for tables. But really, only the imagination limits how these gum paste flowers can be used.

To order flowers you can browse the pages and click on the flowers that you want, putting in the quantities, and when finished either click on the 'View my Shopping' button or click on the 'Checkout' button.

If you click on the 'View my Shopping' button, you will be taken to a page where you can check your order and either continue shopping or check out.

When you get to the check out page you will be required to fill in all your details including your telephone number.

When this form is filled in you will click on the confirm button at the bottom of the page and will once again be able to check your order before clicking the 'Buy Now' button. At which point the order process is complete and you will be taken to a 'Thank You' page. I will then contact you to confirm the order and will process the order manually. Order processing is not done via the site at the moment.

Flowers needed that are not on the site

There will be occassions when the flower(s) that you require will not be seen on the site. In this instance please contact me with your needs. I need to know the exact name and variety of flower that you need (for example there are hundreds of different orchids), what color you would like it in, the size, the quantity, and when you need it by. It would be great if you could provide a link to a picture of the flower you would like from a site.

Do you accept any other types of payment?

Yes we do. United States Post Office Postal orders and personal/business checks are also accepted and are to be made out to Suzette Simpson. Orders will only be started when the check clears. We also accept cash!

Where can I learn to do this?

We hope to run classes in the future but in the meantime you can go here to participate in classes run by Chef Nicholas Lodge himself.

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