Design taken from Martha Stewart's China Pattern Cake series from the Weddings mag. Done in ivory white chocolate fondant (purchased, no recipe). Cake was triple-layer Dark Chocolate Cake brushed with Grand Marnier simple syrup, filled with double layers of fresh raspberries and milk chocolate buttercream. I did the scrollwork all by hand in melted chocolate. Tiers are 5.5" tall each. 6"/8"/10"/12". I intended to use my smaller ivory cake stand, but the cake weighed over 65 lbs, so had to use sturdier one.