The groom loves chocolate and orange together. The cake is chocolate fudge cake with an almond brickle bottom. I injected the baked cake with an orange contreau syrup and used an orange contreau filling. The layers were then iced with chocolate buttercream. The oranges and leaves were made with fondant or marzipan. The large oranges have a rice krispie center and were then covered in fondant or marzipan. I used a cobblestone impression mat to made the texture of the orange skin. They were dried before painting on confectioner's glaze to make them shiny. Only the large leaves at the base of the cake were fresh and non-edible.