10″ and 6″ Madeira cakes on 14″ board with a raspberry jam and buttercream filling. Covered in fondant and embossed with quilting patchwork cutter pressed into the sides then studded with sugar pearls.
Quick and easy flower decorations made using a Blossom Art cutter/veiner kit, left to dry and coloured dusts added. Beading around base of cakes done using a silicone mould.