Do you sell this cake? No, just for fun Share a little about the materials, processes, and techniques used to create this cake Followed Jessica Harris' techniques from her class to create this cake. Honey butter orange cake filled with vanilla SMBC and orange cointreau jam. Wrapped the bottom tier cake in 50/50 fondant and modeling chocolate and used the wax paper transfer method to apply the modeling chocolate petals. The top tier was covered in 100% fondant and then brushed with gold luster dust. Made a simple wafer paper flower to complete the design.