The sunset one is still in my kitchen. I am very proud of it. It's a double barrel cake, so two full sized cakes stacked up. There's 8 layers of cake there. 4 of them raspberry white choc, 4 choc peppermint, both with complimentary fillings. I used a new technique (to me) called the wrap method, which is where you roll your fondant out, then lay the cake down on its side and roll it up. I was nervous, but excited to try it and very pleased with the results. The airbrushing I was very happy with, and all the silhouettes were cut free hand using a scalpe, except for the blades on the windmill. I used a square cutter and then halved it then halved those halves on the diagonal to get the shape I was after.
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