8” & 6” vanilla Madeira cake . Filled with vanilla buttercream and raspberry seedless jam. Covered in dark/milk chocolate ganache and fondant.

My first attempt at making orchids and wiring them to cascade down the cake. First time using painted drips straight onto the cake , but I wish I’d used royal icing and painted them when dried.
The top tier was the second time I’d used gold lustre dust and rejuvenator spirit to ‘paint’ the fondant.