Add the meringue powder and tepid water into a small bowl, gently mix together and leave to dissolve.

Add the cold into a small bowl and sprinkle the gelatin over the top and leave to allow the gelatin to form a sponge.

Sift the icing sugar, corn starch and gum tragacanth into the bowl of a stand mixer.

In a small pot, add the gelatin and melt over low heat until the liquid is clear, being careful not to overheat.

Remove the pot from the heat and add the shortening and glucose.

Place the pot back on the heat and heat until the shortening has melted.

Pour the glucose liquid into bowl with the icing sugar and mix on low speed until the icing sugar has started to incorproate.

Turn the speed to medium and mix until the mixture comes together and forms a smooth dough.

Wrap the gum paste tightly in several layers of plastic wrap, ensuring there are no air bubbles. Place the wrapped dough inside an airtight container and seal.

Store the gum paste in a cool dry cupboard, away from direct sunlight and heat.

Do not refrigerate to avoid creating condensation that will make the gum paste sticky.

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Working with gum paste

Remove the amount of gum paste you need and keep the rest tightly wrapped up.

Knead the portion of gum paste until soft and pliable. If the dough is too stiff, add a tiny drop of vegetable oil and knead it thoroughly into the dough. If the dough is sticky, add a small amolunt of sifted icing sugar and knead into the dough.

Colour the gum paste with food colouring, using a toothpick to dab the colour onto the gum paste and knead the dough until the colour is evenly distributed, wearing gloves to avoid staining hands.

Place a small amount of corn starch into the middle of a clean cheesecloth and tie loosely with a rubber band, and use this to lightly dust the work surface and rolling pin with cornstarch.

Roll the gum paste very thin, as required for your decorations.

Use cutters and fondant tools to create your decorations.

To create flower petals, use a ball tool on a foam pad to gently thin and ruffle the edges, creating a nataural, delicate appearance

To make flowers, dip floral wire into edible glue and insert it into the base of petals or leaves and then shape and set aside to dry.

To create veins, cut leaf shapes out of gum paste into silicone veiners.

To assemble, use a tiny amount of water or edible glue to attach pieces together to form bouquets.

Place shaped pieces onto foam pads or in egg cartons, in a well ventilated position, to maintain their shape as they dry. Drying time will vary depending on the thickness of the gum paste, humidity and size, from a few hours to days. The gum paste will be completely hard when fully dry.

For flowers, once the pieces are completely dry, use soft brushes to apply petal dust for realistic colouring and shading to add depth.

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