Three tiers, 6-10-14, icing in vanilla bean buttercream, piping done in ganache with #13 star tip and various round tips. Bottom borders #10 round. Cakes were almond cake with whipped ganache and raspberry filling, bottom tiers red velvet cake with cream cheese icing filling. Decoration devised with bride during consultation. I wasn't sure how it would look, but was happy with the results. Atop the cake are a bride and groom chocolate covered strawberry, and more strawberries adorn the tiers.