this was a chocolate cake with mocha frosting and filling. i piped a shell border and placed chocolate covered espresso bean on alternate shells. i spread a layer of apricot jam in the middle so the roses on top, made from dried apricots, allude to the apricot preserves within. the roses were made by splitting a dried apricot in half (they should have be en pre-split during the pitting process), and rolling each half in parchment paper with a rolling pin to thin it out. once the “petals” are flattened, wrap and form several into a rose. the leaves are hand-formed from modeling chocolate.