Chocolate cake with a cherry filling, vanilla Swiss merengue buttercream, dark chocolate ganache covered in fondant for the bottom tier. The top tier is vanilla butter cake filled with blueberries, chocolate Swiss merengue buttercream, dark chocolate ganache covered in fondant. The decoarations are made from edible lace painted with gold lustre dust on the bottom tier. The embellishments on the top tier are made from gum paste using two different molds for roses and garlands. The picture frame is made from gum paste as well using different molds for rose garlands and flowers. The picture is printed on an edible image. The rose molds I used are by Karen Davis and the cherry blossom mold by wilton.