8.Crimp around edgeof cake drum with a crimper of your choice.

9.Insert the dowels into the 8in and 10in cakes. Mark the dowel with a pencil at the height of the cake.

10.Remove the dowels one by one from the cake and cut with a pair of wire cutters. Reinsert the dowel into the cake. Stack the 8in cake on top of the 10in, secure with royal icing and repeat with the top tier.

11.Add 1/2 teaspoon of gum tragacanth to 250g of sugarpaste to create a more pliable paste that will set firmer and colour up a selection of pastel colours. Roll out the paste so that it is paper-thin. Cut out the confetti with the bell, blossom, horseshoe and heart cutters.

12.Soften the edges with a ball tool. Allow the confetti to dry.

13.To create the top confetti decoration, attach several of the cut out shapes to a silver wire with royal icing and leave to dry.

14.Roll out the lilac regalice to a thickness of 1/4in (0.5cm). Cut out even strips of paste and twist.