Six 5 inch deep tiers of various flavours ( carrot,vanilla,chocolate) and a polystyrene ball.. All the cakes were ganached to get that smooth finish and to help with the pinching of the icing in order to get a sharp edge. The roses I made a few week in advance as I knew they would be manhandled a lot during the decorating process and I wanted them as hard as possible. They were all sprayed with a pearl lustre that doesn’t show very well in the photos but the cakes were left matt. The last thing was to attach a diamanté to each centre. Anybody care to guess how many roses?