I tend to find a new favourite decorating technique and use it again and again until I get bored. I was really digging using brittle to top my cakes with until someone offered me a flying saucer the other week. Its brightly coloured, edible and your can mould it into any shape you like, WIN. So when I had a commission the other week, I knew I had a chance to experiment with it (so long brittle!). I tried a few different shapes but triangles really worked well on top of this rose and white chocolate cake, I love the angular shapes against the wild flowers, I hope you do too.