Photo cc65k.jpg - The cake was frosted in champagne-colored buttercream with a gross-grain ribbon on the bottom & top tier.  I first tape a 100% waterproof ribbon of the same size to the back of the ribbon using double-stick tape to keep the oils from the buttercream from soaking through.  I put the ribbon on the tiers when they are cold to ensure a close fit to the cake without cutting into the cake.  The decor was piped on the cake using chocolate ganache.  The hearts were made from red gumpaste and the plaque was white gumpaste with royal icing piping.

Photo cc122g.jpg - All buttercream frosting to look like fondant.  The stripes on the bottom were done with fondant and painted with gold luster dust.  The quilting on the 2nd tier is done with the diamond tool designed by Creative Cutters.  I dip the tool in hot water each time to imprint the pattern on the buttercream.  The draping down the side is fondant placed on the cake when it is cold.  All flowers were purchased from CalJava (who has time to make all those flowers?).

Photo cc91d.jpg - My hand-made lavendar fondant roses and fondant leaves with sugar stephanotis purchased from CalJava.  The cake was frosted in buttercream to look like fondant except for the one tier with the fondant swags.  That was covered in fondant in order to attach the swags securely.  The lace and rose between them on the 2nd tier were fondant made from silicone molds.  All decoration on the cake was painted in pearl dust.