This is a four tiered cake made with 16″, 14″, 12″ and 10″ double layered rounds. It was lemon pound cake with raspberry filling, decorated in butter-cream frosting. The scroll work is all original designs piped free hand with no templates of any kind. The flowers are all silk. This cake serves about 260 guests.
I took a close-up to show how smooth you can get butter-cream to look. I do a lot of fondant covered cakes, but truth be known (I am pro butter-cream), no fondant. The flowers are also beautiful. I am pro artificial flowers as well, because you can reuse them for other decorating projects. Reduce, Reuse, Recycle.