Roll out sugar paste and stamp out the flowers.
Make enough for at least one on each cake plus extras in the small to add on some of the cakes too.
You can press out the petals a bit if you wish to thin them out a little.
Add detail to the centres, I just put pearls in, but you can pipe the details on if you wish.
Leave the flowers to air dry, in a spoon so they are not totally flat, around 24 hours is fine with Pastillage sugar paste as it will not bleed into the buttercream.
Apply to a freshly iced cupcake, add any other decoration you may fancy.
Then eat, yummy yummy xxx