Edibles
6in round sponge cake (4 layers of sponge)
750g buttercream/filling of your choice
750g chocolate ganache
1kg white sugarpaste
75g white flower paste (Squires)
Yellow, burgundy and green progels (Rainbow Dust)
100g royal icing
Pink and green petal dusts (Sugarflair Orchid and Sugarflair Foliage green used here)
Equipment
10in round cake board
6in cake card
12in ganache plate/cake board for working on
Cake smoothers
Small angled spatula
Large serrated knife
Metal scraper
Large rolling pin
Small rolling pin
PME flower cutters (pack of 3)
PME rose leaf plunger cutters
PME foam flower pad
PME ball tool
No 2. piping nozzle
2x piping bags
Small and medium paintbrushes
15mm pink ribbon
Non-toxic glue stick or double-sided tape
CREATE THE BRUSH EMBROIDERY PATTERN
Use the set of
