I decided to make a cake using as many BC techniques as I could incorporate. The bottom tier is from a cake in the 1977 Wilton book .... BC "stacked" piping on top, with BC rosebuds made directly on the cake, over stringwork made with BC. Top tier has cut pieces of white choc adhered (althought it looks yellow, but I like the effect) & tied with a ribbon, BC roses & leaves cascading down to cover the corner connections. Middle tier has a hint of "modern" with the chantilly lace and the dots coming down.