This is a two tier coconut sponge cake soaked with Malibu rum and filled with coconut milk buttercream.

The cake is covered in ivory sugarpaste and adorned with hundreds of edible gold sequins made using the cake lace sequin mat. I estimate that there are about 800 individual sequins on this cake which I glued on individually.

The sugar flower spray includes sweet peas, roses and my favourite flower – a peony in shades of soft pinks to contrast against the sequins.

I wanted this cake to sparkle and have a glamorous feel but still soft and feminine. I love vintage style and use a lot of lace and pearls on my cakes but I wanted this to have more of an old fashioned Hollywood glamour feel!