3-tier 100% buttercream designed wedding cake. 6-8-12-inch tiers (2-layers each = 4 in. tall each tier).
All tiers filled and frosted smooth in buttercream. I use a spray bottle to spritz lightly sides and top of each tier to start smoothing process.
I dip my angled long spatula in very warm water and shake off excess to do final smoothing of icing, as many times as it is needed. ***Don’t use too much water, just enough to enable process of smooth surface.
Filled in scrollwork area w/ Cornelius lace #2 tip. #4 tip for beaded boarders around lace, and #2 overlays in scallop pattern.

1. tip for top and base of each tier beaded boarders.
   Silver initial cake topper. Cake is sitting on the brides grandmother’s wooden cheese box.