I made my sister's wedding cake and transported it in pieces to Edmonton on a 4hr 11min plane ride! Hand carried the gumpaste topper and brought the baked cake in their pans and made foam core lids..and froze it solid! 12-9x6-7 and was raspberry Chambord Liquor flavor with Lemon Sour Cream cake..all scratch and SMBC flavours to match, then covered in White chocolate ganache (thanks Aussies!!) and then fondant..the gumpaste flowers were a mix of ranunculas, roses, sweetpeas and hydrangeas and matched our bouquets and colours matched perfectly with a blend of peachy, pink, blush, white/cream and I added the lace/pearls to the middle tier..I bought the lace mold from Jennifer Dontz :) Hand rolled all the pearls around the cake..the vase was an antique silver sugar bowl. Thanks for looking!