Cut a piece of baking paper to fit around the top tier of the cake. Fold the paper into six equal pieces and cut a curve along the top edge. When opened, the paper creates a template for around the cake.
Hold the template in place with a pin. Lightly score along the edge of the template with a pin or scoring tool. Remove the template. Lower the paper template and score a further two lines below each line on the cake.
Using a no.2 nozzle in a bag of white royal icing, pipe a dot in the middle of the first scored line. Pipe two smaller dots on either side. If the dots have a peak, touch lightly with a damp paintbrush to make a smoother finish.
Using a no.1.5 nozzle in a bag of white royal icing, pipe smaller dots all along the scored line. Repeat Steps 6 & 7 along the other two scored lines.
Pipe a large dot underneath the lowest centre dot with a no.2 nozzle. Pipe smaller dots around and above with a no.1.5 nozzle. Pipe dots in a line where the curves meet.
Pipe the gold detailing added to the men's uniform using a no.1 nozzle. When dry, paint with gold edible paint.
SUGAR FLOWERS Make small cone shaped buds from white flower and modelling paste and glue onto the end of a cocktail stick. Allow to dry overnight. Colour a pack of flower and modelling paste light pink. Roll out the pink paste and cut out a small rose shape using a rose cutter.
Stretch the edges of the rose by rolling over with a ball tool. Turn the rose over. Paint sugar glue over one whole petal and half way up the other petals. Wrap the petal that’s completely covered with sugar glue around the bud. Wrap the petal opposite around the bud then the one opposite that. Finally, wrap the two remaining petals round the bud.
Pinch the edge of the petals at the middle to create a softer edge.
Roll out some white flower and modelling paste and cut out another rose petal shape. Soften the edges as in Step 4 and apply sugar glue to the bottom half of each petal. Curl the first petal over the bud, tuck the edge of the next petal inside the first and the edge of the third into the last one. Continue until tucking the last edge into the first petal. Pinch the edges of the petals at the middle to create a softer edge. Leave to dry for at least an hour then apply a second layer of petals using the same process as Steps 9 &10 but with a larger rose cutter.
PETUNIAS Thinly roll out white flower and modelling paste. Cut out a flower using a petunia cutter and veiner set. Dust the mould with cornflour and place the cut out shape into the mould. Press the mould to create the flower.
Leave the flower for at least an hour to dry before attaching to the cake. Once on the cake, dust with Rose Rainbow Dust colour. A small bead of white royal icing piped in the centre finishes these petunias off.
GROOM Roll two small balls of black sugarpaste and form into oval shapes to make feet. Attach feet to the ends of two thin sausages of sugarpaste.
Bend at the knee and attach the legs from the knee down to the side of the cake. Sit the top of the legs on top of the cake. Apply a thinly rolled strip of red sugarpaste to each side of the legs. Form a body from white flower and modelling paste and insert a skewer through the body and into the cake. Cut the skewer so that about 3cm is left sticking out of the body.
Colour some flower and modelling paste to create a skin colour.
Use some to form a head shape, pulling down a section to create a neck. Add ears, nose and laughter lines.
Dress the figure with thinly rolled sugarpaste adding detail such as medals, belts and collar.
BRIDE The bride’s lower body is made from one piece of ivory sugarpaste which has been moulded to give the effect of creases. The body is formed from coloured flower and modelling paste, a little wider at the shoulders and narrower at the waist. A skewer is inserted as with the groom. For the bust shape, roll two balls of flower and modelling paste and blend into position. Form a head shape from flower and modelling paste, pulling down a section to create a neck. Gently push the head onto the skewer and blend the neck into the body. Add ears, nose, laughter lines and create a mouth using a dresden tool. DRESS Cut out a piece of thinly rolled ivory sugarpaste to cover the back of the bride. Attach with sugar glue and trim across the shoulders and down the sides. Cut a V shape into a piece of ivory sugarpaste and glue to the front of the bride. Trim across the shoulders, down the side and across the waist. Blend the dress where it meets at the sides and shoulders. Cut a large triangle of ivory sugarpaste for the bottom of the dress. Cut the narrower end into a curve to fit into the waist. Soften the wider end of the dress with a CelStick to create a bit of movement. Attach the dress, blend in at the waist and curl the edges at the bottom to attach to the cake. Apply fine royal icing piping and some brush embroidery to add detail to the bride’s dress.
Fill the mouths with white flower and modelling paste and make small cuts into the corners of the paste with a knife to give the impression of teeth. Form lips from small sausages of pink sugarpaste attached with water. Paint the whites of the eyes using edible white paint.
Make the arms while the white paint dries. Form two thin sausages for the arms. Roll the wrist between your fingertips to make it narrow and flatten the hand into an oval shape. Cut into the hand, pulling the knife sideways to create the thumb. Mark fingers onto the hand with a sharp knife.
For the groom, dress the arms in a thin layer of sugarpaste and for the bride, leave the arms bare.
Bend the arms at the elbow and cut the top of the arms at an angle to attach to the body.
Once the white paint on the eyes is dry, paint the eye colour, eyelashes and eyebrows using a fine paintbrush and edible food colour. Add a small dot of black royal icing for the pupils and a tiny white dot of white royal icing for the highlights. Attach sugarpaste in place for the groom’s hair and beard and add texture with a dresden tool.
Roll long thin sausages for the bride’s hair and glue into place, adding a little texture by bending the strand and applying lines with a dresden tool. Using a no.1 nozzle, add royal piped detail to the groom’s uniform. When dry, paint the detail with edible gold paint.