Timarla & David chose a three tier, fondant covered cake with alternating round and square tiers in white and Tiffany blue. The accents were silver baroque fondant bands at the base of each tier, silver fondant bows, edible gems, and sugar paste hand-colored yellow roses. The topper was a bejeweled “J” (made by the bride), and jewel end wires to form a sort of “chandelier” effect. August, 2011.