Mini cakes are carrot cakes, covered in vanilla bc and fondant, gold ribbon and gold board with white chocolate truffle ontop, larger cake at the top is a vanilla sponge hollowed and filled with teramissu mousse, with a chocolate paste collar, i put a accetate lid ontop of the cake, which is hidden by the collar, so the fresh flowers - supplied by a florist for her, and arranged by me, would not come into contact with the cake, the ivy is fresh, hanging from under cake board, not touching the cakes!!