This charming cake is reminiscent of the flowered hats of the early 1900s. Sweet daisy clusters are tucked into grosgrain ribbon "hat bands." The leaves are fashioned from gum paste in three shades of green and coated in sugar, giving them the look of mottled velvet. The fondant for the tiers was rolled out on straw matting to create the texture of a summer hat.
Martha Stewart Weddings, Fall 2003