I made this rich, dark fruit cake back in June, for my dear mum and dad's 65th wedding anniversary. Such a wonderful achievement. It is covered with almond paste and fondant. Several different style and size of molds were used to make all the fondant roses. Some were sprinkled with gold sparkle, others left plain. The hardest part was getting the right look to the cascade of roses across the top and down the side, and I will admit I'm pretty happy as to how it turned out, especially as it was for VIP clients, lol. Thanks for dropping by and having a look. Cheers