Making the form using oiled skewers embeded into a foil covered foam cake dummy.

Sugar paset rolled out (line sausages) and weaved around the skewers. Then left overnight to dry.

Once the weaves are totally dry, the skewers were slowley removed and carefully replace with (dried) sticks
made with sugar paste.

The bottom and top were completed with twisted rolled sugar paste and again left to dry.

The carry handles modeled from sugar paste -  when dry, were glued to the basket with royal icing. Strips
of scored icing were added to the top to join the two handels together, and to the ends where they the handles
attach to the basket.

The basket (once dry) is fixed to a velvet covered cake board (covered with plastic to protect it) and then sprayed
with a 'bread type' food colour.

Sugarg flowers and leaves are then hand made and painted and added to the basket. Finally the
plastic covering is removed from the cakeboard.