Pipe long, wavy lines of buttercream up the side and over the top of the cake using the basketweave nozzle (see pic 1). Start at the bottom of one side, then pipe up and over – you can be quite playful. Don’t worry if lines break while piping, as you can cover these later with decorations. Use the petal nozzle to pipe little frills and squiggles in between the wider lines (see pic 2). Carefully press dried orange slices, sprinkles and freeze-dried raspberries over the cake (see pic 3), crushing some of the raspberries as you sprinkle these over. Decorate with the sugared rosemary and mist with lustre dust, if you like.
