Carmen wanted a champagne colored wedding cake, so I made a very subtle pink-beige marshmallow fondant and then luster dusted the entire cake. Cake is WASC, filled and iced (under the fondant) with a luscious cream-infused whipped vanilla bean butter cream. Read more on my blog at http://peggydoescake.blogspot.com/2010/10/champagne-fondant-with-burgundy-ribbon.html. Thanks for looking!