Torn fondant brushed with cocoa powder gives this cake its antique finish – a look perfectly fitting the vintage affair over which it presides. The flowers, leaves, drapery, and cutwork lace panels are also handmade from fondant. The fancy filigree leaves (which have stimulated a lot of questions!) are fondant pressed into molds and then hand-trimmed to smooth the edges. Julia procured these molds several years ago from Antique Designer Molds, and, sadly, can no longer find ones of similar quality.