HOW TO RE-CREATE THESE 12 PRETTY DESIGNS

1. Pipe with buttercream using a large 7-pointed star nozzle. Starting on the outside edge and holding the piping bag at an angle, pipe a swirl of buttercream clockwise, moving towards the centre and lifting the nozzle as you go to create a tall swirl, then scatter with blue edible pearls from scrumptious.co.uk.

2. Pour fondant icing onto the cupcake (see recipe on the opposite page) and leave to set for an hour. Decorate with pink rosebud decorations from Waitrose.

3. Pour blue fondant icing onto the cupcake and set as above. Then cover with multicoloured Sprinkletti by Scrumptious, from lakeland.co.uk.

4. Using a round biscuit cutter (4-7cm depending on the size of the top of your cakes), cut a circle of blue sugar paste and attach it to the cake (see recipe, left). Cut out a number in white sugar paste with a number cutter. Use a tiny dab of jam to stick it on the blue sugar paste and then use edible glue to stick on blue pearls from scrumptious.co.uk.

5. To pipe this easy pink buttercream rose, see the directions in the panel on the opposite page.

6. Pour yellow fondant icing over the top of the cake and leave for an hour to set. Decorate with Unicorn decorations and a tiny candle, both available from culpitt.com and larger supermarkets.

7. Pour over yellow fondant, as before, and leave to set. Top with a few liquorice allsorts, from supermarkets.

8. Pour pale blue fondant icing over the cake, as before, and leave to set. Top with sugar paste blossoms and multicoloured pearls stuck on with edible glue, all from scrumptious.co.uk.

9. Create this gorgeous variegated rose design using the directions in the panel on the opposite page.

10. Pour fondant icing over the cake, as before, and leave to set. Decorate with sugar blossoms from House Of Cake by Sainsbury’s.

11. To make this hydrangea design, see the panel on the opposite page. Then decorate with edible pearls from craftcompany.co.uk.

12. Using a round cutter that matches the size of your cakes, cut out a circle of green sugar paste, attach to the top (see recipe, above left) and add a sugar daisy from Sainsbury’s or blueribbons.co.uk.