Two tier chocolate ruffle anniversary cake. The cake was chocolate almond with almond buttercream. The cake was covered in a modeling chocolate and homemade marshmallow fondant combination, which gave it a really nice taste and great texture to work with. The cake was "ruffled" from top to bottom with strips of covering and put on one by one starting at the top and working down. I used corn syrup as my glue... it's thicker and makes it stick faster. The bottoms of each tier were covered in brown satin ribbon. The flowers were hand made from gumpaste. I don't necessarily love how those look, but the customer wanted bigger ones instead of the longer slender ones. All in all, it turned out really beautiful.