top tier is a double barrel 6 x 6 chocolate cake with hazelnut buttercream filling. bottom tier is a 10 x 10 chiffon cake with mango buttercream. I had quite a few challenges coming up with the final design. The requests were: pastels with touches of fuschia and navy blue. They want it modern but dainty. I used a texture mat then used fondant ruffles for the tier (dainty) then the chevron patterns which were hand cut as well as the stripes and shape of the cakes (modern)..