My inspiration definitely came from Marina's class on the jeweled wedding cake. I made Elizabeth Marek's marshmallow fondant and Nicholas Lodge's gumpaste for the jewels and roses. The molds I made myself. The large brooch mold was made using one of my great grandmother's pins. I made this cake for my niece, Bethany. The flavors were French vanilla with white chocolate ganache filling, chocolate fudge with dark chocolate ganache, and strawberry with cream cheese filling.
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