This deep pink and black rose bouquet is a dramatic collection of sugar paste flowers and leaves for celebration cakes. Shown here on standard size cupcakes.

Comprising of

6 Flat-bottomed black roses

4 Large deep pink daisy flowers, hand-painted centres

12 Small pink flowers, sugar pearl middles

12 Black rose leaves

Sizes 18mm to 35mm

Use By

Our products are made to order. We recommend using our sugar paste products six months from date of purchase though being a sugar product they do last a lot longer if kept correctly.

Application

Decorations can be applied direct onto buttercream or attached to fondant or plain cake with a small dab of icing to the back, easiest with a piping bag.

Ingredients For Our Sugar Paste

Sugar, glucose, water, maize starch, emulsifier, cellulose gum, free-range EGG albumen, preservative acetic acid, coconut oil and colourings. Edible paint used.

Allergy Info

Contains EGG, and MAY contain other trace allergens. Our sugar paste is suitable for vegetarians and gluten free. If sugar pearls are used they MAY contain gelatine, shellac or WHEAT starch, nut and other allergens. Sugar pearls used for flowers can be hard.

Colours

We strive to replicate the colours as seen in our photos but these can vary due to manufacturers' changes to ingredients and their processes, humidity and mixing of colours. E numbers.

Storage

Store decorations away from light and moisture. Do not refrigerate or freeze sugar paste decorations as they will absorb moisture and become soft and lose their shape. Once on cake do not store in airtight container as this may cause decorations to wilt as moisture will build up. If the decorated cake is stored in a refrigerator and the sugar paste decorations have survived the moisture problem, when they come up to room temperature condensation is likely to form and there is a possibility of the flowers 'wilting' and colours running. However, if you wish the sugar paste decorations on the cake to soften slightly then place in the refrigerator for a short time.