Step 5 Lay the cone onto the fondant and wrap it around the cone making sure the edges overlap. Cut through both layers of fondant with your sharp knife, remove the excess and smooth the join. Remove excess fondant from the base of the cone with the knife blade. Do not worry about making the join invisible as it will be covered with the petals.
Step 6
Roll the base 80g fondant into a ball then flatten with the fondant smoother until it ' s approx 7cm wide and 1.5cm high( make sure it is smaller in diameter than the tree). Place onto the cake board and then using the Bakers Bond, glue the Christmas cone to the base. Make sure it stands tall and straight.
Step 7 Knead a small amount of tylose into the remaining fondant( approx half a teaspoon)
Step 8 Step 9 Roll the fondant out to approx 2-3mm thick, then cut out 24 petals using the largest peony cutter.
Using the textured rolling pin, roll over the petal so it is textured and thinner.