The tiers were round cakes with each layer baked to 2.5 inches, so each tier was 5 inches tall. With a knife, I hand-carved the top edge at an angle to give it a beveled shape. The cake is covered in buttercream with buttercream borders. The assortment of little gold flowers were a mix of fondant and gumpaste with each type of flower hand-painted with a mix of vanilla extract and gold shimmer dust in a pattern to give variety. The flowers were placed on the cake with dots of buttercream.