My San Diego Cake Club's Cakes on Parade Entry
3 tiers covered in a light burgandy fondant. All piping decorations were done with royal icing and flowers are fondant. I took the dot idea from Martha Stewarts project for dot china. I thought it would look awesome on a cake. Can't see it in the picture, but the cake has a coating of luster dust to make it shimmery. I was up until 3:30AM finishing this puppy for today. Way too sleep deprived! Comment and critiques welcomed!