This is the final cake I did for the Wiltons Fondant and Gumpaste class. The cake is a 8" x 3" layer of yellow cake, crumb-coated with buttercream, a little thicker than just a crumb coat, with pale green fondant covering it. The board is covered in white fondant with Royal icing rosebuds around the edge, then a green fondant rope border at the base of the cake. The Roses are Royak icing in peach, dark pink and pale yellow; the daisies are gumpaste with yellow sparkly sugar on the center part; the primroses are royal icing, and the leaves are modeled fondant and cut out gumpaste.
Close-up of the flowers. 
This one is the final cake for the Flowers and Cake Design Course, which I took at the same time as the Fondant and Gumpaste. The cake is a two layer 8" round Butter Pecan cake with buttercream filling, and blue buttercream frosting. The basket weave is white vanilla buttercream, and the flowers and top border are royal icing.Here is a 'from-the-top' view:
I wanted a sort of Wedgewood look, and I may touch the edges with some white or pink luster dust to add some shimmer and maybe color--still thinking about that one.
