Thanks everyone; it all went very well. I learned a lot from my past experience and through your advice I was able to make something proficient.
I ended up doing:
Mocha/Espresso chocolate cake w/ whipped ganache
White chocolate with whipped cream filling and fresh strawberries
Carrot cake with cream cheese icing
Dark chocolate cake with chocolate cream cheese icing and chocolate chunks
Thanks again everyone. I'd really appreciate your HONEST and SINCERE critique on it! I'm really not looking for compliments.
Wow! You're really coming along!! I know you're not looking for compliments but I am impressed. My only critique is next time tap down your icing points on your borders. It will look more professional and consistent. Just tap your finger into a little powdered sugar then tap the points down. Nice job!
-Rezzy
I really want to get better.
It is a really pretty cake but I did notice you need to work on your string work, and is that cornelli inside of them? Ans I would make the border more uniform and less peaks to them. You can tamp them down when crusted with the tip of your finger or a paint brush.
Instead of the dots (which have to be tamped down) for a border, have you considered a bead border? There is a tutorial here. It says to use tip 3, but I like a 7 or 8 for an elegant bead border, and sometimes I use a 12 to imitate the look of fondant balls.
http://www.wilton.com/decorating/basic/beads.cfm
I agree with 2sdae, work on your stringwork! 
is this the cake you were wondering about the flower spikes for? It's lovely. And refreshing that someone wants 'honest' opinions. Your fondant is very smooth! Depending on budget could you add a few more flowers next time to cover the join between cakes? Other than that it's a really nice cake. I have yet to master those pesky pearls too so you're not alone!
Looks pretty good, the roses worked. Others have made suggestions about the border. I have found if you pipe the beads from the side, it is easier to hide the points. Pipe it almost like a shell, only without as much movement.
To get even garlands, it helps to cut a paper template out of parchment or waxed paper. You can mark the garlands so that they are even around the layer.
Very elegant. I too agree need to have more roses to hide the seams and your border. My iWI said the key to not getting points is to release your pressure on your bag before lifti it away from the ball. I still have trouble sometimes and have to tap points down and I have been decorating for six years.
It looks great nglez! But as others have suggested you should use a garland marker for the swags and release the pressure before the lifting the tip on your bead border. I agree that sweetheart roses may have been a better choice for the size of the tiers but you executed your plan very well... You should be very proud of yourself!!!
Awesome! I love it! Don't worry about that stringwork, with just a little more practice you will be eyeballing it flawlessly! It's not easy and you are really on the right track! You know... people mentioned more roses, but you know what would look neat instead? A little greenery. I think flowers don't look exactly 'right' without leaves or something, and it is great filler, it would make the flower area look fuller. I know when I do frosting roses I use a ton of frosting leaves, so perhaps this would good with some leaves or even leaves and baby's breath around the flowers. It really is nice though. I am so proud of you!
Well done you - this looks very nice, good colours and lovely smooth surface to the cakes. My suggestion would be to ice the board and put a ribbon round it to get an extra-professional look. Keep up the good work!
Thanks everyone. I'll keep your suggestions in mind for next time. 
Thanks for the link KellyM; I appreciate it.
Would the tapping down of the little points still be applicable for royal icing? (which is what I was using). It seemed extra difficult with royal in comparison to butter cream.
Thanks also for the suggestion about the roses, I agree with you guys. The hostess went out and bought the flowers and so that was why I had to use those and was limited as to how many as well.
Once again, thanks for your honest opinions- I can tell you guys really want me to keep improving!
I think it looks great. I agree with everyone about the flowers needing some greenary and also to use a marker or guide for the swags. I still have a hard time with those. I like to measure and use a toothpick to mark my points.
Not sure about the royal icing and tapping it down, unless you did it right away since royal dries fairly fast. I would use BC for that next time.
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