Prepare your fondant and put it in a plastic bag and tye it with a string to keep it soft
Measure the length of two cakes stuck together and the width of one cake
Get a board made from your carpenter that is two inches bigger than the length of two cakes stuck together and width of one cake plus two inches.
Cover the board with aluminium foil and secure with sealtape
Trim the top of all the cakes apply honey or apricot jam all over the cakes this will help the fondant stick on the cake place on the board
Knead your fondant again till it is smooth and cut out a piece enough to Roll out to cover the long side
Cover one long side with fondant tucking it in gently
Smoothen with a fondant smoother till smooth
Repeat this process for all the sides
Measure the length and width of the remaining cake that isnt filled with cake and roll out enough fondant to cover the top
To make the flowers colour some two rolls of fondant with blue and yellow colour and use a plunger cutter to cut out the flowers
Stick the flowers on the sides of the cake to hide any joints of fondant
To make beads dust your bead mould with a little corn flour
Roll your blue fondant into a sausage like shape
Press it on the bead mould and roll it in with your rolling pin to make sure all holes have fondant
Cut the excess fondant all around the mould and trim the top and put the mould in the frezzer for 15 minutes to harden the beads then remove them from the mould
Put your edible picture and Arrange them round your picture
Dilute the pearl white dust in vanilla or vodka and apply it on your beads to give them a shine
Steam your cake or apply vegetable oil all over the cake to make it shine
