Use flowerpaste to cut out the flowers which should be rolled thinly on a non stick board.
The petals can then be thinned with a texture tool.
Cup the center of the flower and pipe in soft royal icing. Sprinkle with fine semolina which is lightly coloured with pale yellow petal dust.
Shake off the surplus.
Repeat for the half daisy shape.
The leaf shape is cut out on either side- giving a right or left cut-out. Use the leaves as edging around the side of the cake.
Size large daisy 40 mm wide x 30 mm deep.
Half daisy is 30 mm wide x 15 mm deep.
The Leaf 30 mm long.