This cake is my first double barreled cake. Delicious vanilla sponge with vanilla buttercream and raspberry jam.
I used a new technique to me to cover the cake using damp wafer paper rolled into the fondant. The peonies and carnations are positioned onto of grated modelling chocolate to look like soil. The gold wording is handwritten as is the rose on the plaque.
The trowel is made from fondant with added tylose.