In a mix master bowl put 2 egg whites
and using your wire whisk attachment whip
on speed 10 until frothy.

Then add about 100 gms of icing sugar (not pure) and mix on speed 3 of mix master until blended

Then add the remaining icing sugar (400gms)
– I do it in large tablespoons at a time and
whip on speed 10 until soft peaks form (about 4 minutes) as I am putting in the remaining icing
sugar I add 1 teaspoon of lemon juice and 1 teaspoon of glycerine.

I then take some out for piping.
I then keep whipping and add colour to make it a stiff peak.

And here is a close up of it’s texture -
it crusts lightly on the outside and is soft
and yummy on the inside!

And the result is this!!
I don’t get airbubbles in it and I had no problems using it – but I think the whipping on high speed is what makes it soft and yummy

Take a small piece of paste and push it into the centre

Take bigger piece and push it in to secure attach to the mold.

Now take the rolling pin and roll it over applying some pressure until the mold start showing through

Place more paste on top and tuck it under the top petals. You may have a bit of a bulge in the middle

Roll over again to get nice finish, if too much paste use the spatula to remove the excess.

Pop the mold into the freezer for 10-15 minutes. Flex the mold and remove the flower.

For medallions I found it is best to repeat the shape.For the round one use a sausage of paste and place it in the outer dip part.

Mold the edges first, making sure the pointy ends are tucked under.

Now mold the middle section and give it a roll for even surface, remove extra with the spatula if required.

Pop into the freezer for about 5 minutes. If the mold was already cold you may be able to peel it off straight away without distorting the shape.

Resize template to any size you need and cut it out. Place over your cake and cut around it.

Cover with buttercream then using the template as a guide, roll sausages of fondant and place onto cake where petals will rise.
Take a knife and cut wedges where the petals will go under each other. Cut so that it slopes toward the centre of your flower.

Roll out fondant and place onto cake and gently mould to your shape.
Use the ball tool to mould your petals until you are happy with them.
The fondant covering in conjunction with the fondant sausages help to get that petal shape.

Use petal dust mixed with a little cornflour to colour your petals.
I can’t see why you couldn’t use a similar technique to make other simple flowers.

Buy yourself a packet of very expensive cake tools

Colour your fondant the deepest shade you require and roll out fairly thinly – 1/8inch or less.
Using a knife and a straight edge cut a rectangle shape with the short side being the length of your straws.

Brush the edge with a “JUST damp” paintbrush – doesn’t have to be THIS big – it is just one that I had out at the time

Place the straw on top and using your
fingers roll the fondant over the straw.

Using a sharp thin-bladed knife trim fondant using straw as a guide.

Now roll the covered straw back and forth with your fingers on the bench – I use the fondant smoother to eliminate the finger ridges forming. This step is to conceal the seam and give a smooth finish.

Repeat process to make the number of straws that you require. If you want the tones of pink etc. keep adding white fondant to your “leftover fondant”
Finished straws can be adhered to cake (I would do a fondant base coat) using royal icing