I'm so excited about this one! I used a double fondant technique: chocolcate fondant over peach colored, and made leaf and flower cutouts in the chocolate to show the peach underneath. I, of course, made gumpaste flowers: roses, mums, fall hydrangeas, berries, freesia, maple, oak, ivy, and mum leaves, mushrooms and acorns. Also did leaf cutouts that were embossed with a silk roller. Cake flavors were dark chocolate w/ amaretto-espresso IMBC and lemon cake w/ rasp and lemon IMBC; vanilla IMBC under fondant.