This jewel case cake did I make for my mother-in-laws 60th birthday. The filling didn't set as it should and I didn't have time to do them all over again. So the edges are not as straight as I wanted. It's filled with custerd cream, rasberry mousse, strawberry mousse and lemon curd whipped cream. Pearls, ring and gold heart are all made in a suger paste and flower paste mix and painted in gold. June 2006