12", 10", 8" 6" tiered wedding cake, iced in buttercream, with hand cut, hand painted gold gumpaste dots (I used gold luster dust and lemon extract) and fresh cabbage roses. A few weeks before the wedding, the mother of the bride got a little nervous and requested 100 additional cupcake, iced in pink I used the rosette pattern to match the cabbage roses. It took about 2 hours to hand cut the 300 gumpaste dots.
The original design is by, “Bobbette and Belle” in Toronto, Canada. I believe their design was covered with fondant and hand painted dots with 24 carat gold.