Ingredients (to make 12 cakes, each with one pansy)

Georgia Glynn Smith

● 30cm square chocolate cake (makes smaller cakes)

● 400g buttercream

● 250g white flower paste

●   Food paste colouring in Violet (by Wilton)

● Craft dusting colour in Ultramarine (by Sugarflair), Black Magic and Primrose (by Rainbow)

● Violet extract, to taste (around 1tsp)

● White vegetable fat

● Vodka

● Cornflour in a muslin pouch, for dusting

Equipment

● the basic kit

● Large pansy cutter set

● 1.5cm piping tube

● CelStick

● Plastic piping bag

● fine artist's brush

● Veining stick

SEE PEGGY'S FLORAL COLLECTION

To recreate the cakes...

You will need 24 round, 5cm-diameter layers cut from a 30cm square chocolate cake.

Method

Mix the flower paste with the violet food paste colouring to create a lilac shade. If the paste feels stiff or sticky add some vegetable fat and knead.

Roll it out until 1mm thick and cut out the petals. For each pansy, you will need two small and two large teardrop-shaped petals, plus a large petal shape.

Place the petal shapes for the first pansy on the foam mat.

To make the petals curl up, ball them with the CelPin (2).

Emboss by rolling the veining stick across each one with the thin end pointing towards the thinnest part of the petal (3).      

Lay on a board lightly dusted with cornflour and frill the edges with the CelStick.   

To assemble the flower, brush the right side of one large teardrop with a small amount of edible glue and stick the other large teardrop petal next to it, slightly overlapping (4).

Brush the bottom edge of both petals with edible glue and attach the two smaller teardrop petals, slightly overlapping the large ones.

Pinch the narrow end of the largest petal to a tip, brush the middle of the pansy with edible glue and attach the petal with the blunt end of the fine artist's brush, so it is centred beneath the four teardrops. Place the pansy into the well of your flower-drying tray (5).

Repeat and leave to dry.

Dust the outer edges of the pansies with ultramarine dusting powder and the centres with primrose petal dust.

Mix the black dusting powder with a drop of vodka to form a thick paint and, using the fine paintbrush, draw lines from the petal centres outwards (6).

Mix the buttercream with the violet food colouring to make a medium lilac. Flavour with violet extract to taste.

With the piping bag, sandwich together two cake layers with a blob of buttercream. Pipe another blob of buttercream on top of the cake and then place one of the pansies in the centre.

Repeat for all the cakes.

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