- Cover each cake tier in green fondant
- Roll out fondant in different shades of green to approximately 2 mm thick and cut out flowers and leaves with different cutters - (it can't be too soft that it bends or too hard that it crackles, it should have an in between texture).
- Give each of the petals a texture either by using veiners or by hand using the Dresden tool.
- Paste the layers of flowers randomly directly onto the tier either with vodka or royal icing, starting with the larger flowers, and keep adding different flowers and leaves so as to cover the entire tier. The trick is trying to use different shapes and shades next to each other to create movement.
- Choose one flower type and for the final touch, add gold pearls in the center.
