Ingredients
1x 8-inch round cake
300g green sugar paste icing
700g yellow sugar paste icing
400g of white sugar paste icing
400g of pink sugar paste icing
400g of purple sugar paste icing
Tools
1x 12-inch cake board
Wire for the handle
Plastic sandwich bag
Knife
Icing bag
Piping tube
Rolling pin
Make sure to knead the icing well before using.Cover the board with green icing.Ice the cake with yellow icing. Make a handle by wrapping the rest of the yellow icing around some wire and stick into the cake.You will need a plastic bag and a knife to make the flowers. Shape a small bit of icing into a cone for the centre of the rose. Each flower uses nine petals, so make nine small balls of a similar sizes (picture 1).Place four balls into the plastic bag and flatten with a rolling pin to make a petal shape (2). Take the flattened balls (petals) out of the bag. Wrap one half way up the cone, making sure to hide the centre (3).For the next layer, place another petal at the join and attach two more, overlapping them around the cone (4).Take the other five balls of icing and repeat the process in the bag. Start again by attaching the first petal to a join from the previous layer. Tweak the petal edges to look like a rose (5). Cut off the cone’s stump and place the rose on the cake.Repeat the process until you have enough roses to fill the basket. Cut out leaf shapes with the green icing and place between the flowers.Soften the yellow icing to piping consistency and put in a piping bag with a writing nozzle. Pipe little pearls around the edge of the cake(6). These create a very nice finishing touch.Lesley is available for sugarcraft classes and also teaches cookery transition year students in schools. Contact her on (086) 6635093 for details.