3 tier white cake iced in buttercream and covered with ivory fondant then piped with corneli lace; band of ivory fondant rolled around the bottom of each tier and scroll work piped in royal icing; scrolls touched up with edible gold; pointsettias are gumpaste. I made them ahead of time one leaf at a time, then wired them together and painted the tips with edible gold. Then the flowers were dusted with pearl dust. The Cake topper was wooden, provided by the bride.