Edibles
1x 6in round cake (5in tall) stacked, filled and coated in ganache
1x 5in round cake (5in tall) stacked, filled and coated in ganache
Tylose powder
250g red sugarpaste
750g white sugarpaste
250g white modelling chocolate
Small quantity white royal icing
Gooseberry, garden green and lemon yellow food colours
Edible glue
Moss green, garden green, apple green, olive green and ivory petal dusts
Confectioner’s glaze
Cornflour pouch
Equipment
6in and 5in cake cards
Plastic dowels or straws for internal cake supports
8inch cake board or Masonite Board covered in red sugarpaste (reserve leftover paste)
Ribbon to edge cake board
Flexi smoother/PME smoother
Rolling pin (large and small)
Scalpel/sharp knife
Self-healing cutting mat
Stone and gravel texture mat (optional)
Large bristle brush (food use only)
Assorted dusting brushes
Straight ruffle or vertical pleat impression mat or long straight edge ruler
Tennis racket paper template (7x2.5in)
A crisscross impression mat (I used a hessian cake lace mat)
Clay extruder with half-moon fitting
Dresden tool
Semi-circular sphere mould (about 1½in diameter)
Foam pad
Ball tool
Simple 5 petal flower cutter (approx. 3.5cm diameter)
Double-sided 5 petal flower impression veiner (generic)
Florist wire 26
