Stitch a wedding cake centrepiece

1. Cut two cardboard circles with a diameter of 10cm and 6.5cm. Use the larger template to cut a circle from both cream leaf print fabric and broderie anglaise. Cut a long strip measuring 8cm x 34cm from the cream fabric. Back each piece with iron-on interfacing.

2. Stitch mini pom pom trim 5mm in from the edge of the large broderie anglaise circle, on the right side of the fabric, and trim. Before you sew the cream strip to the white circle, snip notches along one long edge to help the fabric follow the curve as you turn it. Stitch right sides together and turn out. Overlap the ends and join by hand.

3. Fill with stuffing, taking care not to overstuff. Turn the raw edge of the large cream fabric circle in and hand stitch it to the base, stopping halfway to slip the cardboard template inside. The stitches don’t need to be perfect as they’ll be covered by chiffon rose trim.

4. Hand stitch or glue a length of scallop edged lace around the cake, 1.5cm up from the base. Repeat with a smaller piece below the pink pom pom trim. Finish the lower tier by sewing cream chiffon roses into place and set aside.

5. For the upper tier, repeat as before, but using the smaller template to cut a circle of broderie anglaise and a strip of cream fabric measuring 5.5cm x 28cm. Embroider ‘love’ three times around the strip before assembling as described in steps 1 and 2. Stuff, lay the cardboard circle on top, and glue to secure the snipped edges of the strip as they’re folded over. Adhere the upper and lower tiers together, ensuring that back seams align.

6. Once the glue has dried, decorate the top tier with lace trim, referring to the picture as a guide. Cut a piece of wide scallop lace into pieces and arrange on top of the cake, securing with glue. Add five pink ribbon roses, each studded with a diamanté, to the central ledge of the cake. Fix pearls around the lower tier and finish by tying a small posy with a piece of lace, and securing to the top.

Make a place card