I was asked to make a cake to celebrate the 25th anniversary gala event of a chamber music society. Their invitations had fireworks on them so I created the 'firework' spray out of crystals and beads in order to compliment, not overpower the rosettes. Bottom tier (10") is chocolate with raspberry ganache, top two tiers (8" & 4") are tuxedo cake with chocolate ganache. I am always grateful to i am baker for the wonderful technique of the rosette cake. It's such a simple design but so beautiful! TFL!