I did this wedding cake for my best friend that had taken a recent trip to Barbados with her fiance, and discovered this flower there. She photographed them and mentioned to me how pretty they were, and asked if I could tie them into the cake somehow. We had already discussed other flowers, but I told her I would try---I had never done a frangipani before. I said I could maybe do a few for the topper, but mostly stick to the original design. Needless to say, I surprised her and her fiance by making over 130 frangipanis for these cupcakes. They were thrilled! Cake topper is 8 inch round iced in buttercream, covered in fondant. Hand painted using petal dust and pure vanilla to create triple scroll design that the bride designed. (Minor damage from 2 hours of travel). 120 cupcakes, french vanilla and devils food chocolate with buttercream swirl. Frangipani flowers were handmade from fondant, painted with petal dust and lightly coated with daffodil luster duster to give some sheen to the yellow. The leaves were cut and pressed with leaf veiner and painted in various shades of green luster dust.