For my Wedding Cake Project at School. I am a student at the French Culinary Institute in NYC. The theme was chosen for us and it was Modern Disco. We were required to make a 3 tier cake, so I wanted to really push myself by making it a 4 tier with separators, AND....i made the disco ball topper spin!! Styrofoam topper covered in gumpaste and disco dust, then added Fuschia Anemones and Purple Hydrangea to the top half of the sphere. The Seperators are Wilton's Globe seperators covered in gumpaste and disco glitter.