This cake was created for my portfolio using 10, 8 and 6 inch dummies.
The diamond trim is food safe but not edible.
The ruffle effect on the middle tier was created with modelling paste and a frilling tool.
The rose detail is also artifical but food safe and the beautiful strappy sandal was created in a ckass taught by Karen Geraghty. It’s made from bkack and ivory modelling paste and secured to the cake with a cocktail stick in the heel.