This cake was for a couple celebrating their Golden wedding anniversary, I used real edible gold leaf on the top tier, it can sometimes look to harsh so I softened the top top section with Ivory pearl and separated them with a simple ribbon and delicate bow. The ruffles I made with sugarpaste (fondant) very thin strips, so they didn’t go too hard and were enjoyable to eat. I have hang ups with things looking good and tasting yuck! I made the little roses and mimosa spray and a little frame that adorn the top. I was really pleased with the soft outcome and look of the whole cake incorporating the modern metallics with a more traditional top arrangement.