Edible Glue or piping gel (optional)
Roll out your sugar paste to about 1 cm thick, using the marzipan rollers as a guide if you have them.
If your sugar paste is sticky then rub a little vegetable fat (trex) onto the surface.
Place the rolled out sugar paste on to your mould or embossing sheet and roll a little more to impress the pattern from the mould or embossing sheet on to the fondant
Position a cutter over the part of the patterned sugar paste that you want to use and cut out
Carefully lift the sugar paste and place on top of one of your cookies.
You may need to use a little edible glue or piping gel to make it stick
Brush the holes in the lace mould, or anywhere else that you want the sugar pearls to stick with a little edible glue or piping gel and then place a sugar pearl in position. A pair of clean tweeers can be helpful.
Before you go, please indulge me with one gratuitous china shot, this vintage plate is just too pretty not too show you