I used a 13 x 9" sheet pan, (2) 8 x 8 " stacked and a 6" round. Orange pound cake, fudge ganache, and cannoli filling. The bottom tier snowflakes were removed and replaced with large poured blue sugar discs to keep with the flow of the cake. The snowflakes were made in chocolate molds, hand cut and decorated with pearls. I used the same mold for the poured blue sugar snowflakes. The logo for the restaurant is edible ink/paper.