This cake was made for practice for a wedding I have coming up in October. I decided to play a little with white and ivory. The "pearls" didn't come out the correct color.. so it ended up looking more peach then ivory.
The bottom is a 1/2 height 8 inch round with piped rosettes. The middle tier is a 6 inch round and the top is a 5 inch round with Swiss dots. The flowers and pearls are fondant. The cake is iced entirely in white vanilla buttercream. The cake is dark chocolate inside.