After the shells and garlands came the mini rose buds and sweet peas. I could have done without these too. Less is more, sometimes, Gloria. She did actually have an interesting technique for the rose buds. We cut Jelly Bellys (gluten free!) in half and stuck a toothpick in the cut end. Then we made a tiny rose using the jelly belly as the base. Then we stuck the toothpick into the cake at the intersection of each garland. Sweet peas and swirl flowers went on top of the shells at the base of the cake, alternating at the center under each garland.
If this all sounds like a lot for one cake, that's because it is. The thing is a monstrosity, er a piece of art I like to call "Feliz Cumpleanos, Abuelita" because it looks like a grandma's birthday cake and we were all speaking our compliments in Spanish last night: "oooh, que bonita!!"
Without further ado, I give you... the cake:
I'll replace these pics with better ones at home, but I couldn't post without pics and you get the idea. Poor cake.