With the heat and humidity where I live, the cake would fall apart if 1) the ruffle were separate and/or 2) it was iced in buttercream. I always think of the most extreme solution because that's the way I have to work! I would never use buttercream under my fondant because it's too squishy in our heat - I always use ganache. The flower could be a very open peony or, my favorite of all because it's right no matter what it ends up looking like: the "fantasy" flower.
1/3/13 at 8:59am