Getting everything ready for the crumb coat. I went ahead and put color in the curmb coat so I wouldn't have to worry about getting white in my peach.
Crumb coat done and off to the fridge.
Top coat done and then I let it sit and dry a bit then used a Viva paper towel (It has to be Viva) and a fondant smoother to smooth out the icing the best that I can. If the icing is too fresh it comes off on the towel, if it is too dry it won't smooth out. I took a deep breath and started putting the 23karat edible gold on. I definately am glad I got the one on transfer paper and not the loose sheets. I just cut them in half on the diagonal and then filled in and made sure that the top edge was torn and rough.
I am pleased with the end result. Tomorrow before the wedding I will put the flower and lace on right before the wedding.