Time is flying by when I am forming sugar flowers...

For about 20 small or 10 big ones:

(Step 1a)

1 cup flour (120g)
1/4 cup sugar (50g)
1 tablespoon cocoa
1 teaspoon baking powder
2 tablespoons oil (20g)
5 fl.oz. water (140ml)
1 teaspoon fruit vinegar (sweet)

1 pinch of salt Mix the flour, sugar and baking powder with the cocoa and salt. Add bit by bit oil, water and some fruit vinegar and work everything to a smooth dough. Fill it into two cupcake molds (4 inch / 10cm) and bake them for about 20-30 minutes at 320°F (160°C). After the cake cooled down, crumble it into a bowl.

(Step 1b)

2 tablespoons margarine
1 teaspoon cocoa
3 tablespoons minced and dried cranberries
mix 1/8 cup basic marzipan (30g) + 1 tablespoon sugar powder (colored red)
2 tablespoons raspberry brandy
1/4 cup vegan bittersweet chocolate (50g)
Add the margarine and cocoa and knead it with a fork. Then add the cranberries and marzipan. Finally melt the chocolate and work it together with the brandy into the bulk.

3/4 cup of vegan chocolate coating (150-200g)
Form little balls out of the dough and coat it with the couverture.