Ingredients header
1 xtbsp olive oil
1 xonion, finely chopped
1 xtbsp x chopped fresh coriander
500g x pork sausage meat
150g x Snowdonia Red Devil cheese, grated
350g x puff pastry Sea Salt and Black Pepper
Edibles
2g black, 10g brown, 15g red and 240g white modelling paste (Saracino)
Autumn leaf, egg yellow, party green and pink gel colours (Sugarflair)
Cream and white dust colours (Sugarflair)
Brown edible ink pen (Fractal
Colours) Edible glue Corn flour/icing sugar Clear alcohol (gin/vodka)
Equipment
Template
Rolling pin
Craft knife
Dresden tool
Small ball tool
Medium ball too
Mini scallop tool
Fluffy paintbrush
48mm pastry cutter
Fine paintbrush
Ruler 4x cocktail sticks
TOP TIP
Use a spare cocktail stick to create a hole in the icing and cake before attaching your model. This will put less stress on the model as
