Wanted to experiment with different techniques since I was making my own birthday cake. I had to revise my attempts, one being lace on the cake, as it’s been so hot, humid and rainy. Lace just was drying. I wanted to try and get the lacey look from my china tea cup, my inspiration, but wasn’t too be. So plan B. There’s always a plan B! I settled on small doilies to give that lacey look., and royal icing dots. All doilies dusted with lustre dust. Added my favourite tea cup, pearls and two gumpaste Belgium cookies. Two bottom tiers are cake dummies, top is coconut cherry Victoria sponge. Unfortunately, although I stored my cake in the coolest room, the cake seems to have developed a bulge….this after having to put the fondant on the cake …twice! Grrrr. Thank goodness this wasn’t for a customer….just little ole me. I made the cameo with a mould courtesy of Mel of SugarandSpiceCakes….thanks Mel.