This was one of my two cakes that appeared in this month's issue of American Cake Decorating, and now that the magazine has been sent out I can finally show it!
embedded gold leaf in the fondant itself, plus extra gold leaf applied to the surface. I made the scrollwork and the flowers from isomalt and applied gold leaf to them to make them look translucent and gold at the same time. I applied gold leaf to the flowers centers and gold luster dust "paint" to the edges of the flowers. I also added some pink edible glitter that I made to the flowers and leaves.
Here's the video on how to make the edible glitter:
Kara Buntin owns A Cake To Remember LLC, online cake supplies at www.acaketoremember.com and www.acaketoremember.etsy.com