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6/10/14, serves 148. BC choc icing with gray fondant circles, dusted with pearl luster dust. I'd done this design on dummies, knowing a real cake would be a challenge. The middle tier has a cardboard on top of the cake (dowels in the cake), then I iced the whole thing, covered the cardboard. The silver stand is supported on top of the cardboard. Ribbon around base of cake with silver danglies. Bottom tier is on a 2" styrofoam base to elevate it so the danglies will "dangle"! Tucked the tulle around the base to hide the styrofoam.