Four tiers trimmed with fondant diamonds and ribbon (vertical) dusted with super pearl, butter cream scrolls and quilt design made with impression mat, pearl borders around the bottom of each tier, hydrangea flowers are silk. The third picture(right bottom side of the top tier)is an example of what happens when there is a drastic temperature change "air bubble" or "blow out" :( The cake table was set up directly under a ceiling fan and the air conditioning was so cold I actually would have appreciated having a jacket (it was 100 degrees outside). The cake was perfectly smooth when decorated the night before and this happened around 5pm just before the wedding party and guests arrived the next day. I always carry a long corsage pin and viva paper towels in my cake tool box just for such situations. I pricked a couple of small holes in the icing, and smoothed out the air bubble with viva. I randomly pricked a couple of holes on each tier right up next to the fondant trim and the scrolls just in case the cake decided to let out a little more air - no one knew the pin pricks were there but me =)