This is a Martha Stewart Design # 50 in her Wedding Cakes book. Mine is a 6", 8"& 10" tiered carrot cake with cream cheese filling covered in butter pecan buttercream (groom's favourite flavours). RI Monogram, piped dots and flowers dusted with gold lustre dust. Bouquet topper was a little large for my taste but that was what the bride wanted. Original design used fondant but since the bride wanted buttercream I placed parchment paper on top of 6" tier and down the side to protect the cake and used a dowel to anchor & balance the boquet on the cake.