This is the first ever fondant, gumpaste and white chocolate wedding cake I have made. *Note: I am new to this site and am not sure how it all works but I have had many questions already regarding this cake via private message, so I thought I would give you the rundown! The fondant is a homemade recipe using gelatin, Crisco, glucose, flavoring emulsion and powdered sugar. This was my first wedding cake but I had used fondant one other time (boxed Wilton) for a circus birthday cake (see picture in my gallery) and I struggled with it! It was so hard to work with... dry, cracky and not flexible. I learned how to make this fondant in a class from Carrie Biggers who is fabulous! She is truly amazing! The coloring is Americolor GOLD and I just used different amounts in every design element to keep the same color values throughout. The flowers are 50% gumpaste 50% white chocolate. The larger round dogwood-ish flowers are painted with gold lusterdust mixed with everclear so it would grab into all of the little cracks and crevices. The middle layer is piped with a number 2 tip by PME and I just went fast and tried not to overlap anything I had already piped... kinda my free form answer to not being good at cornelli lace! I cut out my flowers in the morning and then only let them dry half way assembling the cake that same afternoon. This made them more flexible and easier to tuck under each other... giving me a more free form, spontaneous and eclectic end result. Thanks for looking!