I made the tiara with the Wilton Baroque silicon mold. And the cake is a raspberry whipped cream with mascarpone and chocolate ganache to fix the fondant.
Cakes by Yasmina (Belgium)
Sarah Kay Sugar, Italy, https://www.facebook.com/pages/Sarah-Kay-Sugar/517633294940164?ref=tn_tnmn
Very nice cake!
-- Michal, http://cakesdecor.com | My Facebook: http://www.facebook.com/michal.bulla