HOW TO MAKE A GIANT BLOOM

These sugar blooms and leaves will keep well for two months in a cardboard box in a dry place away from direct sunlight

STEP 1 Divide the flower paste into 4 equal parts and place 3 of the pieces into different plastic bags, so they don’t dry out. Take the fourth and knead to soften. Mix with the red colouring paste, adding a little white vegetable fat if it’s too firm. Place in a plastic bag and seal, and repeat with other colours so you end up with 3 petal colours and one for green leaves and flower centres.

STEP 2 Make your petals just a few at a time as they will dry quickly – you will need 4 large and 3 smaller ones for a flower and it’s a good idea to have spares in case of breakage. To make, roll the flower paste out thinly (to about 1mm thick) onto a board lightly dusted with icing sugar. Cut your petals, transfer to a foam mat and use the ball tool to soften the edges by rolling it over the paste.

STEP 3 Lightly grease the petal veiner with white vegetable fat, lift one of the petals onto the veiner as shown, then press both sides together. Remove the petal and place in the apple tray so it will dry slightly cupped. Repeat for all the petals and leave for at least 1 hour, until they feel leathery but can still be shaped. Make up the royal icing as directed on the packet and place in a piping bag. Mould a square of foil into a little cup shape, ready to support your flower as you assemble it.

STEP 4 Attach the large petals together with royal icing, and place inside the foil cup. Make another layer on top with the smaller petals, sticking with royal icing. Roll out the green paste and cut leaves with your template. Roll a ball of green paste for a centre. Pinch the top to make a star shape then paint the edges, and the stamen tips, with yellow colouring. Cut the stamens in half and attach to the centre with edible glue, then stick on the flower with royal icing to finish. Don’t eat the stamens.