For the cameo cake you first need to make the center of your cameo. Take a walnut sized piece of white fondant, dip it in icing sugar and press it into the cavity in your cameo mould. Taking a sharp knife, trim off the excess fondant leaving your cameo snug inside the mould. Turn the mould up side down and allow the sugared cameo to plop out. Next roll out a piece of white fondant just larger than your cameo center and paint it gold using your paintbrush and golden luster dust. Pop your cameo in the middle of the painted fondant and trim away any excess, leaving a .5cm border. And there you have your cameo, affix to your cupcake and admire your handywork.
For the striped cake all you need is to roll a super long, thin sausage of white fondant. Cut eight equal lengths from your sausage and paint each string gold. Affix the sausages to your cupcake in a symmetrical pattern. Next roll a pea sized ball of white fondant in your hands and squish it to form a disk, paint gold and place on the center of your cupcake to hide the sausage joins. Using the same method, make a fondant cone, paint gold and affix to the disk. There you go!