http://www.cakedecorationmagazine.co.uk September 2018 | 15``````22 The last layer is a tiny bud shapeand three very small petals.``````23 Score the bud into three sectionswith a scalpel and attach the threesmall petals around it with water.``````24 Assemble it all together and put itto one side to dry.``````25 For the pink rose add some Tylopowder to the pink sugarpaste just tostiffen it up a little. Roll a cone shapefor the centre and cut out six smallcircles. Thin the edges of the circleswith a ball tool.``````26 Wrap the first circle around thecone leaving it slightly open at the top.``````27 Then attach two circles across fromeach other with water.``````28 Fold the two circles into each otherso each petal overlaps the next.``````29 With the three remaining circlesattach them equally in a triangle shape.``````30 Then start going around the roseoverlapping each petal over the nextand slightly bend the tips of the petalsinto a curve with your fingers.``````31 Next take a slightly larger circlecutter and cut 5 circles of pink, againthinning them with a ball tool.32 Curve two folds into each petal.33 Curve-side down lay the petalsover large spoons and leave them tobecome firmer to hold. You'll need tomake two roses.``````34 To make some buds roll out a strip ofpink paste and thin one edge.``````35 Roll up the paste into a spiral as bigas you like and then trim off the excess.``````36 Add some Tylo to the raspberrycoloured sugarpaste and dust theraspberry mould with icing sugar anda dry brush. Insert the paste inside andpress down firmly. Turn the mould overand flex it to pop out the raspberry. ➜TO MAKE THE ROSESTO MAKE THE RASPBERRIESp12-16_Tracey Rothwell.indd 15 09/08/2018 17:
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