I loved this cake because it was so unique! For the bottom tier I used the Fondant Stripes technique and for the top I made fun little “Ruffle Flowers.” (Both techniques can be found under “Tricks of the Trade.”) Before I started adding the ruffles I placed the silver dragees in my palm, placed the side of my hand almost touching the cake, and then carefully rolled my palm up while gently pressing, never touching the cake with my actual hand. I used tweezers to apply more balls in the spaces that were left.
a little faith and a lot of frosting