Roll fondant to desired thickness and lay texture mat over fondant. Roll over mat with heavy pressure. Brush cake with piping gel or ice with buttercream icing. Cut a strip wide and long enough to go around the cake and apply to cake. Cut an 8" circle for the top and apply. Pipe small shell board along top and bottom of cake. Spray metallic gold spray to cover all of cake and border. Mold rose and leaves and attach to cake using piping gel.