The tiers was then decorated with red, white and black fondant icing (Thanks Chris for mixing all the red for me!) in a variety of different patterned designs. The top 2 edible tiers were lemon flavoured sponge with buttercream filling.
A stylised icing 21 was added to the middle tier and icing stars cascaded from the wired topper and tumbled down the cake to the base.
Black ribbon edging to the boards and a fair amount of edible holographic glitter finished the look.
To finish the design a '50' was created out of cut out flowers and applied to the top of the cake. Black ribbon edging created a slick contrasting edge to the board.