Â鶹Éç

Available for over a year

Hand Pulled Sugar Roses, Daffodils, Bees and Ladybirds Equipment: Sugar Paste Small knife Small rolling pin Tiny Petal Cutter Paintbrush Piping Bags No.1 piping nozzle Daffodil Cutter Ball Tool Foam Mat Sugar paste (Red, Yellow, White and Pink) Royal icing Black food colour Bees Roll a small amount of yellow sugar paste into a ball and slightly taper the end. Paint black rings around the centre using the black food colour and leave to dry. Meanwhile use the tiny petal cutter to cut wings out of the white sugar paste. Attach wings to top of bee with a small amount of royal icing. Use the small piping nozzle to pipe two white dots for eyes and finish with black dots for the centre. Ladybirds Roll a small oval of red sugar paste. Use a knife to put a small mark along centre of the ball. Using the black food colour, paint one end black for the face and then three small dots on either side of the centre line. Once dry pipe white dots for eyes followed by black to finish. Daffodils Roll out the yellow sugar paste and cut out one trumpet section and two petal sections with the daffodil cutter. Place on a foam mat and use the ball tool to soften the edges of the petals and frill the trumpet edges. Use the royal icing to stick the two petal pieces together staggering them. Roll the trumpet section and attach to petals with more royal icing. Roses Roll a medium sized ball of sugar paste into a cone shape, widening the base and pressing onto the table for support. Pinch a small ball from your remaining sugar paste and flatten around edge. Wrap around the cone to hide it completely. Continue adding layers of ‘petals’ until rose reaches the desired size, pinching and tweeking petals to add movement.