Four-tier cake made to look like two giant tiers, with a rice cripsie, choc, and fondant peacock on top. Tiers were draped in a marble fondant and embellished with edible gold, then tail assembled and tylosed' on cascading down the side. Various pearl powders were used to give it a glow. Made as a wedding gift for a close friend, and it was all eaten that night! Vanilla genoise with an orange blossom Italian buttercream filling.