6 Pipe a thicker line of icing on the petals in the foreground.

7 Use white royal icing and a no.1 tube pipe around the heart and the lace pattern indented in the surface of the cake.
You can use the icing with the piping gel mixed in - it takes longer to dry but is otherwise the same.

8 Add little ovals above each break in the curves.

9 Pipe in the finer detail around the lace freehand. Look at the main shot for the position of the teardrops.

10 Knead the white sugarpaste and the modelling paste together well then roll out into a long strip.
Cut out four lengths of frame remove any hearts that are stuck with a cocktail stick.
Fit the frame around the card template, match the designs and mitre the corners.
Dry for an hour.

11 Slide the frame onto the cake surface and when it is in position lift the edges gently and secure with a little royal icing making sure the corners fit together neatly.
Repeat the process and add a frame to fit around the cake on the board.