Wedding cake butterfly!

For this particular wedding cake, I’m trying something new by making the topper out of chocolate instead of sugar. It’s composed of four layers of vanilla almond sponge soaked in a passion fruit and rum syrup. In between the layers of sponge is a passionfruit crémeux, an exotic compote, a mascarpone coconut whip, and a vanilla Italian meringue buttercream. The roses and the topper are crafted out of 100% white chocolate. What do you think?