This is the project I did for Techniques of Cake Decorating, Course 3, at the Institute of Culinary Education, with Toba Garrett. Course 3 concentrates on British techniques, hence the cake is completely iced in Royal Icing. The flowers and ivy are all gumpaste. The piping is done in the Lambeth style, with fine piping between the rings around the top border, trellis netting piped down, but not touching, the sides, and piped decorations on the board. The monogrammed heart box and hanky are made of pastillage.