This was a 10, 6 and 4" cake. It was my first attempt at a topsy turvy cake. I made the white chocolate nest by covering a glad plastic storage cup with plastic wrap, filling it with ice and putting the top on. I piped white chocolate that was cooled slightly onto the plastic wrap to resemble a nest. The ice inside the cup made the chocolate retain its piped form as it cooled the chocolate quickly. I placed them in the freezer for about ten minutes, then gently removed the nest from the container. I made fondant eggs for the inside. I used Lucks shimmer ribbon for the bottom tier, and buttercream for the other decorations.