4-tier wedding cake in a whimsical pattern and top tier cut a little slanted as well… I frosted all tiers in BC icing, and added buttercream details to the cake. After I stacked the cake at the venue, I did have some fondant to add again, not perfectly to the edges of two middle tiers, to resemble an uneven ruffle, and I put BC detail on the fondant ruffle. Each strand of pearls around base and some other areas, was hand rolled and strung on a string.
After added the top tier I put rows of beaded and scallop boarders to cover space between top and second tier. *I had 5-inch spiked columns in each tier, so about 1-inch was above each tier.
As you can see, the ruffle fondant and rows of BC around top tier covered these areas.
I know it’s different, but what she wanted~ ;)