This video tutorial was originally filmed as a livestream for the Flower Pro Members Club. Please be aware this club has since closed. This video has been re-posted here for educational purposes.

In the second installment of our Sweet Pea cake decoration video series, we delve deeper into the intricate details that bring this flower to life. From crafting the calyx to the final assembly, this tutorial ensures that every aspect of the Sweet Pea is beautifully represented on your cake.

To make the calyx, prepare the Flower Pro Filler Flowers Mould with white fat for the jasmine/plumaria cavity. Press a no.4 size ball of green paste into the cavity, shape with the Dresden tool, and refine the tip using the Companion Tool. Attach the calyx to the wire, ensuring it's positioned correctly, and shape around the back of buds and open buds.

Enhance the petals and beak/spur with a chosen food safe dust colour, such as cosmos pink, and then softly dust with prairie green for a natural look.

Make leaves using green paste. Cut with the 90mm medium Flower Pro Five Petal Rose Cutter. Attach a 28 gauge wire to each leaf and shape using the Flower Pro Multi Leaf Veiner. Once dried, group and tape the leaves, then dust with apple green for a fresh appearance.

Create delicate tendrils by wrapping floral tape around a one-third length 28 gauge wire, extending it by about 5cm. Curl the end using the Companion Tool for a natural spiral.

To assemble, begin with a bud and a tendril, taping them together. Gradually add open buds, leaf sprays, and tendrils. Introduce a 22 gauge wire for support, followed by a full flower, more tendrils, and leaf sprays. Conclude with the final full flower. To set the colours and give a polished finish, steam the assembled flower.

JWatch this tutorial to perfect the art of crafting the Sweet Pea's finer details, ensuring a stunning addition to any cake masterpiece.