Made for my daughter’s 20th birthday, this is a chocolate fudge cake covered in chocolate ganache, and filled with chocolate Swiss meringue buttercream. The bottom layer is covered in ivory fondant, with a layer of ivory petal ruffles edged in gold luster dust. Gold dragees are scattered above the ruffle. The top layer was rolled in gold sugar crystals then dusted with gold edible glitter for an extra sparkle.