You will need:

• round rich fruitcakes - 10 and 7in
  
• marzipan - 2.3kg (5lb)
  
• ivory sugarpaste - 2kg (4 1/2lb)
  
• apricot glaze - see tip
  
• round drum - 38cm (15in)
  
• round thin board - 18cm (7in)
  
• plastic dowel rods (Wilton)
  
• cream flower paste (Squires Kitchen)
  
• gold dusts - imperial gold, aztec gold, and old gold (Vee Bee)
  
• silicone paper
  
• icing sugar sifter
  
• tape measure
  
• cake boxes - 38 and 18cm (7 and 15in)
  
• clear alcohol
  
• royal icing
  
• fabric textured rolling pin (Jem)
  
• strip cutter - 50mm (Jem)
  
• short friller (Jem)
  
• duvet wadding
  
• large lily stamens
  
• edible gold liquid (Sugarflair)
  
• white tape
  
• 24 gauge wire
  
• day lily - 3 in 1 lily cutters (Jem)
  
• flower paste
  
• cocktail stick
  
• veining tool (Jem)
  
• small non-stick rolling pin
  
• Double veiner
  
• lily former (Jem)
  
• smoothers, long smooth rolling pin
  
• pastry brush
  
• narrow tapered candles (available from florists)
  
• jubilee gyp (J C Cake Supply Co)
  
• gold braid - 1 metre (J C Cake Supply Co)
  
• abulition leaf cutters (used for gold foliage)(Jem)
  
• paper mulberry veiner (used for gold foliage)(Great Impressions)
  
• posy picks - 4
  
• glue stick or double sided tape
  

Simply Lace

An elegant tall cake that will catch everyone's eye has been created here by Pat Trunkfield using textured lace cutters.

Using a central support such as this cherub separator pillar creates a very elegant cake that will be admired by all.

If you have everything you need...