Champagne and dark chocolate mud cakes covered with white icing and airbrushed fully black (my first attempt at airbrushing a whole cake and I have to say I was impressed).
I then cut into the cake using a scalpel (very nerve raking) and used buttercream to apply the sugar crystals, which I previously coloured using vodka and dust colours.
To finish I used a gold dust to highlight the edges of the crystals.