This is my contribution to the March issue of DIY Weddings magazine. The cake was inspired by the elements of a classic garden with strong architectural features and lavish floral motifs. The Bas relief angel, reminiscent of ancient carved key stones, is made from gum paste and assorted mold pieces, cut and assembled to create the windblown hair and floral crown. Over fifty sugar flowers and foliage surround the top of a lattice fence made from a 50/50 mix of fondant and gum paste. The tiers are covered with a concrete texture made from a fondant mixture and desiccated coconut. The sugar flowers include; Ranunculus, Cosmos, Simple Roses, Anemone, Trailing Petunia, Day Lily, Hydrangea, Jasmine, Amaranth, Ivy, Fern and berries.