I made the flowers on this cake to match the bride's bouquet. It's white cake with raspberry mousse filling and lemon cake with lemon curd filling, all iced in vanilla buttercream. The swags are fondant with pearl luster dust. I really love how this cake turned out! I can hardly wait to deliver it. The callas were fun to make (first time for those). I used corn meal to coat the stamens on the white ones and instant coffee ground up to coat the purple ones.