I have the full story posted here: http://www.cakedarla.com/2013/09/29/weddingcake/, but the big cake is alternating white and strawberry cake tiers (16", 12", 9", and 6") iced with cream cheese butterceam and smoothed using the Viva paper towel method. I made the roses and leaves out of Fondarific gum paste, tinted with a tiny amount of pink Fondarific rolled fondant and brushed with pink luster dust and super pearl. The two satellite cakes are both strawberry with cream cheese icing and decorated with fresh roses that matched the flower arrangements at the reception. Pale pink sugar pearls are sparsely dotted around all the cakes.