Brush the cake with jam and put on the
board. Cover with marzipan.
Knead mulberry coloring into the
sugarpaste icing. Use to cover the cake and board. Dry overnight.
Tint the petal paste with pink
coloring. Roll and cut out a 5 x 2.5cm rectangle. Fold in half and dry
over a foam sponge to make the card.
Make holes in the top edges of the
fold for the ribbon. Cut out 30 large and four small plunger blossom
flowers. Leave to dry.
Using the royal icing and a No 1
writing nozzle, secure the white and narrow fuchsia ribbons around the
board and the medium ribbon around the cake base. Tie six small bows
from the narrow ribbon for the base.
Attach the large flowers to the side
of the cake with icing. Secure the small flowers to the board.
Draw a design and write a message
inside the card with the pen.
Thread ribbon through the holes and
tie a bow. Place on the cake top with the fresh flowers.