12', 8", 5" each 8" high double layer. Each tier had chocolate cake with salted caramel filling, and white cake with passion fruit filling. All layers were coated with Italian meringue buttercream, then wrapped in white chocolate. Roses, filler flowers, and bows are white chocolate. Cranes are fondant. I would like to give a BIG shout out to Cammie for answering my many questions on how to build, support, and deliver such a large cake (which, by the way, had to travel for 3 hours in 100 degree weather), and to the most wonderful Richard Festen for teaching me his wonderful technique of working with chocolate and design. These are remarkable people!