Cake artist: Vicky Teather
Edibles
85g rose beige and 225g white modelling paste (Saracino)
Autumn leaf and bluebell paste colours (Sugarflair)
Chocolate extra gel colour (Magic Colours)
Pastelz cream paste colour (Squires Kitchen)
Black, brown and pink edible pens (Fractal Colours)
Baby blue, petal rouge, snow white dust colours (Magic Colours)
Cream dust colour (Sugarflair)
Soft beige dust colour (Squires Kitchen)
Edible glue
Cornflour/icing sugar
Confectioner’s glaze
Equipment
Dresden tool
Ball tool
Scribe tool
K501 ball tool (Cerart)
Craft knife
3x cocktail sticks
Fine paintbrushes
Dusting paintbrush
Glue paintbrush
MAKE THE BODIES
1 Roll 80g of autumn leaf modelling paste into a smooth ball. Roll the ball in your hands into a cone shape. Pinch around the wide edge of the cone to create a flat base. Use your fingers to smooth away any marks left on the paste.
Use the Dresden tool to draw a couple of lines
