To decorate this cake I use 20% points cream. Fold the cheesecloth into several layers, pour on it the sour cream and hung overnight to drain excess liquid. Add to the sour cream the powdered sugar and beat until you get fluffy cream. I pictured a cake with a diameter of 26 see Aligning the sides and top of cake with cream. Put the cake in the fridge for 20 minutes.

At this time, divide the cream into as many parts as shades of petals we want to use. I have 5 colors, for cooking I use natural food dyes.

One part of the cream leaving a white, the second part add a little dye, a little more the next, etc. My advice: mix the dye in a few drops of water and then add to the cream, so You will not have grains of dye in the cream, and the color of the cream is homogeneous. Put the cream in the culinary syringes or bags with a nozzle with small round opening; or plastic bags in them and make small incisions in the corners. I used plastic bags with locking zipper.

To create the petals we need a spoon or a fork with a rounded handle.

Top-down otkryvaem from the syringe or pastry bag cream small portions from white to very rich, handle a fork or spoon and hold from the middle of each circle, like stretching cream. Stepping back a little from the first row, causes the second row of cream from the top down, etc.

Finish the series like this: simply apply the cream from the syringe downwards.

The top of the cake decorate so: apply the cream from the edge of the cake to the middle, do the "petals", then put only 4 colors, then 3, then 2. Then again, plot 4 colors. Sometimes it will be necessary to apply only a white color. The most intense colour should be applied only 5-6 times. Ie, the white petals should be the most petals the next color should be slightly less, etc.