A four tier wedding cake with ruffle flowers. Inside there was dark chocolate mud cake with dark chocolate ganache. The two decorated tiers had hundreds (literally) of ruffle flowers applied. I sort of combined a few different techniques I found on the net and the end result was beautiful. Each flower is made from a circle of fondant that was dusted with white lustre. The entire cake was airbrushed with pearl lustre so it was sparkly in the light and the diamanté trim was the icing on the cake, so to speak. I loved making this cake and the end result was worth the many, many, many hours it took to make those ruffles.