Step 1 Place cake on your cake stand for ease of decorating .
Step 2
Making the blossom flowers : Using your ivory buttercream , place a small amount on to the flower nail and secure the Flower Up or baking paper square onto it .
Step 3
Pipe a 5 petal flower onto the square . Start with one petal , then turn the flower nail in a clockwise direction after each petal . Remove and place onto a tray that can be placed into the freezer . We made 12 medium sized flowers and 8 smaller varieties . PRO TIP : The stiffer buttercream will allow the petals to hold their shape as well as give the slightly ruffled edge to the petals .
Step 4
Making the star : Using the star mold , make 2 x stars with the gold fondant . Press the fondant into the mold and scrape off the excess with the knife to level off . Set aside to firm up . PRO TIP : Place in the freezer for 10 mins to remove easily from the mold .
Step 5 Step 6
Step 7
Glue the wire in between the stars and press slightly to secure . Leave to dry till firm . PRO TIP : Add tylose to the fondant to speed up the drying process .
Paint edible glue all over both sides of the star and sprinkle over gold sparkles . Dust off .
Using your lilac buttercream , pipe rosettes of varying sizes around the cone . Make sure to try and space them evenly .