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 centre of the flower and pipe in soft royal icing. Sprinkle with fine semolina which is lightly coloued 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 thecake.

The daisy is also used to complement the floral side design roller textures. See wedding cakes by design book where the daisies have been used with drapes to give a stunning wedding cake!