Make the half sphere. Roll out the sugarpaste 2mm thick and cut out a 9cm (3.5in) circle with the cutter. Place the sugarpaste circle over a foam half ball and leave to set for 30 minutes.
Use the stencil. Work 50g (1¾oz) of sugarpaste until soft with 25g (1oz) florist paste and roll out until it is paper thin. Combine 4 tbsp of royal icing with 2 tsp of piping gel, then add 1 tsp of copper powder. Place the mesh stencil onto the sugarpaste. Spread the copper mix with the offset spatula. Carefully pull the stencil off and leave it to dry for 5 minutes.
Cut out and create the petals. Cut out the four petals with a sharp knife. Place the petals in the apple tray and leave them to dry for 30 minutes to create the curve in the petal.
Apply the buttercream. Spread a generous amount of buttercream onto the cupcake and place the half dome sugarpaste on top. Add a small pea-sized amount of buttercream to the centre of the domed sugarpaste and place the petals one at a time.
Add the finishing touches. Once the four-petal flower is formed, use a dot of buttercream to fix four edible pearls in the centre of the flower. Congratulations! Your stylish cupcake is now complete.