Steps 8a-c.
For the sky, extrude three tones of light blue fondant
and make twirls in circles and S shapes of all sizes. Place
them up from the horizon above the hills to the top of
the cake.
Steps 9a & b.
To create the clouds, you need pure white fondant.
Extrude strings and again, make twirls of all shapes
tapering at the end. Just like the sky, you can have some
clouds jutting up from the top of the cake. If you have
any uncovered areas, use smaller pieces of fondant
string to cover them. Leave some twirls jutting out a
little from the top so as not to have a perfect edge.
Steps 10a & b.
Now for the greenery. Extrude strings of varying tones of
green fondant to make stems and leaves for the flowers.
Vary the height of the stems and the sizes of the leaves.
Make 15-20 stems for the poppies. Leave 4 -5 stems and
blades to dry because they are going to jut out from the
bottom tier. Place the rest on your ‘fields’. Don’t worry
about where to put them, nature is wild and different!
Use round headed pins to hold the stems in place until
everything has dried.
Steps 11a & b.
Now for the poppies. Make 10-12 different sized round
black twirls for the centres and place them near the end
of the stems. Use the pins to hold the centres in place
until the glue has dried.
Steps 12a-d.
Roll some red fondant to a thickness of about 2mm and
cut out two different sizes of circles using the cookie
cutters. Then, with a pair of scissors, cut out the petals
in a wavy shape - these will make the base of your
petals. Leave to rest for 15 minutes.
8a
9a
9b
8c
8b
10a
10b
11a 11b
12a 12b