Cameo and Fabarge Egg Victorian Wedding Cake

This four-tiered cake was done using scalloped shaped cakes. The edible cameos were made from a molding using my Mother's cameo. The Faberge egg was made from sugar paste and used as the cake topper. A cameo is added to this egg to keep the design elements together. Fondant draping with tiny pearl edging was used throughout the cake. Edible silver brooches were placed on the fondant draping.