Pretty rose cake decoration
Colour a small lump of icing pink. Pinch off small marble-size chunks. Roll into thin-ish sausages. Flatten sausages between your fingers, then from one end, roll up like a wonky Swiss roll, pinching one side tighter, while the other stays more open to be the rose top. Use small scissors to trim bottom for a good base, then stick to cake with buttercream. Pinch chunks of another colour into fat diamonds for leaves, use a knife to mark line down the centre of each. Add to cakes with buttercream.

Pearly heart cake decoration
Spread a thin layer of buttercream over icing hearts. Tip some edible pearls into a small saucer, then dip in the hearts, icing-side down, to cover in pearls. Stick onto cakes with more buttercream.

Hip-hip-hooray cake decoration
Colour a little more ready-to-roll icing with different colours, and again roll out on an icing sugar-dusted surface. Stamp out circles using a 4cm fluted cutter and letters using alphabet cutters – make sure you use colours that will show up against each other. Dab a little leftover buttercream on the bottom of each letter, stick onto a circle, then dab more buttercream under the circle and stick on top of a cake.

Sparkle crown cake decoration
Roll out a small amount of white ready-to-roll icing and brush with silver edible glitter or lustre. Using a mini crown cutter, stamp out shapes. Decorate with small gold star sprinkles – if you have a small paintbrush, use it to dab a little leftover buttercream on the back of the stars to stick onto the crowns. Use a little more buttercream to stick the crowns on top of the cakes.

Buying decorations
To decorate these cakes we recommend: coloured cupcake cases, edible pearls and silver glitter, gold star sprinkles, mini crown cookie cutters, 2.5cm alphabet cookie cutters, edible sugar diamonds, food colouring pastes, heart cake toppers and edible gold spray.