This is a 13inch fruit cake for the MIL. She made it and I travelled up a couple of days eary to ice it. Bit of a panic when the airline lost my bag with all my tips and tools and board but it arrived later in the day. Roses are fondant/tylose wired into a spray. Hard to see in photo but the petal edges were tipped in gold. The stringwork was done with a 1 tip - it kept blocking lesson learnt to use double milled piping sugar and not the supermarket stuff. Was going to be cornelli lace all over but due to the blocking tube just did large swiss dots and gold dragees. Dots a little big but looked ok - I did not want too fine a work on the top except the pyramid border. Then I went over the piping with gold dust mixed with vodka. Gots lots of compliments which were very appreciated especially from some of the old hands who have done it for years.