This is 9″×6 bottom and top is 8″×6 cake. The bottom is tier is Oreo Cake and top is Vanilla Bean with Blackberry Puree, Salted Caramel Sauce, and Blackberry IMBC. To create the tree texture I used brown modelling chocolate on ganache covered cake. When I had knots and texture done, I then was ready to cover it. I use modelling chocolate mixed in with fondant, I always mix modelling chocolate in with my fondant, being the Midwest fondant and extra dry or extr a humid. I rolled the chocolate/fondant thin, I broke up pieces of dried up brown modelling chocolate and randomly placed it on the fondant. I then folded it fondanot up just like when you make puffpastry, I would fold and then roll it out, then refold and roll again. I kept adding chocolate until I got it the way I wanted, be careful to not over do it or it will be very muddy. I covered the cakes, and where the knots where i went back and peeled back the fondant. I airbrushed it in different shades of brown and used dry brush with cocoa. For the peeled bark, I rolled the same fondant really thin, tore it and the rolled it to give it some shape and dimension. once it was dry I glued it on the cake. I added the flowers