Cover the mini-cake with white sugar paste.

Create a selection of striped and checked pastes using the modeling pastes.

Very thinly roll out two colors of paste – the thinner you roll your paste, the thinner the stripes. Cut out similar sized rectangles, smear with a little moisture to make them tacky, and stack in alternating colors. Roll across the top of the pile to secure and thin the paste a little. Place a ruler lengthways on top of the stack and using a sharp knife or craft knife, cut through the stack to create a straight edge. Then repeat at 3mm (1/8") intervals to create strips. Place the strips under plastic or a stay-fresh mat to prevent them from drying out. Take a few strips and place them side by side between narrow spacers and roll along the strips to lengthen and thin the paste. If you wish to widen the stripes, roll across the strips instead. Cut out shapes from this paste as required.

Very thinly roll out two colors of paste – the thinner you roll your paste, the thinner the stripes. Cut out similar sized rectangles, smear with a little moisture to make them tacky, and stack in alternating colors. Roll across the top of the pile to secure and thin the paste a little. Place a ruler lengthways on top of the stack and using a sharp knife or craft knife, cut through the stack to create a straight edge. Then repeat at 3mm (1/8") intervals to create strips. Place the strips under plastic or a stay-fresh mat to prevent them from drying out. Take a few strips and place them side by side between narrow spacers and roll along the strips to lengthen and thin the paste. Then cut across the stripes to make fingers of tiny squares. Carefully pick up these fingers of paste and place them next to each other to form a checked pattern. They should be moist enough to stick to themselves but if not you can always rub a little moisture onto the cut edges. Carefully roll over the paste with a rolling pin, taking care to maintain the square shapes by rolling in both directions. Cut shapes from the paste as required.

Cut a band of green checks and place this around the base of the cake. Cut small triangles from the patterned pastes. Thinly roll out some lime green modeling paste and cut three zigzag strips using the multi-sized ribbon cutter. Attach these to the top of the cake.

Arrange the triangles to look like bunting. Add pink trim to the top of the green checks using a sugar shaper fitted with the small round disc. Add small light pink balls to the joins in the bunting.

Create a dark pink cupped flower: A ball tool can be used to turn a two-dimensional shape into a three-dimensional one. Thinly roll out some modeling paste and cut out a flower. Place on a foam pad. Press a ball tool into the center of one petal and stroke along the paste towards the center – the paste should curl in the direction you have stroked.

Using the larger edge of the piping tube (tip) cut a circle from striped modeling paste and remove two holes with the small end to create a button. Add the button to the center of the flower.