Share a little about the materials, processes, and techniques used to create this cake Roland Winbeckler's buttercream recipe & rosette technique. For the beige rosettes I added a chocolate flavor oil (LorAnn oils) to give just a hint of chocolate. Dark roses are ganache (ganache from Jessica Harris class). Ribbon roses are from Marina's & Colette's class. I used a 50/50 fondant/modeling choc. What are you most proud of? It came together better than I thought it would. What advice would you give someone starting this project? Just go for it!