Final cake for course III class IV 10 x 4 and a 6x 3 with separator plate and column construction. Italian cream cakes (made with walnuts, pecans, coconut and buttermilk) with cream cheese buttercream frosting. This is my first attempt at drop strings and second attempt at ruffle and a double ruffled garland. (the final cake called for fondant. but i hate the taste of it and its expensive to throw away.)