This was a cake of experiments; I wanted to try the brushed embroidery technique, try out SMBC, and make my own non-MMF fondant. I used Elisa Strauss' recipes from the Confetti Cakes book for the SMBC and fondant. Cake is WASC with raspberry & white chocolate ganache fillng. Going to give this to one of DH's customers, and I'm a little nervous since I've only made cakes for family. TFL!