Edibles
1x 8in round cake (5in tall) stacked, filled and coated in ganache/buttercream
1x 6in round cake (6in tall) stacked, filled and coated in ganache/buttercream
1x 5in round cake (5in tall) stacked, filled and coated in ganache/buttercream
1.5kg white or ivory sugarpaste (THE SUGAR PASTE™)
Approximately 1kg mixed partially dried out sugarpaste (ivory, blush and small amounts of teddy bear brown used here)
Nude, latte and peach food colours
(Colour Mill) Sanding sugar (pink or white)
Edible glue
Edible gold paint (or gold lustre dust mixed with vodka)
100g white florist paste coloured to very pale blush colour (knead in a drop each of cream and dusky rose)
Cream and dusky rose gel pastes (Sugar Flair)
20g holly green florist paste
Cream, pale terracotta, latte and apple green petal dusts
Confectioner’s glaze
Equipment
8/6/5in cake cards
Plastic dowels or straws
10in cake board or Masonite board
Flexi smoother/PME smoother
Rolling pin (large and small)
Scalpel/sharp knife
Cornflour pouch
Dresden tool
Self-healing cutting mat
Flat brush
Clean toothbrush (food use only)
2x 1in polystyrene flower buds
2x 22 gauge wire
Foam pad
Rose cutters (either 3.5cm/4cm/5cm individual petal cutters) or 3 sizes of easy cutters as pictured at 9.5cm, 10cm and 12.5cm diameter)
Ball tool
Plastic to cover
